Stove Top Green Chile Chicken Enchiladas
Advertisement
Ingredients
- 1 tablespoon olive oil
- 2/3 onion, chopped
- 1/4 cup flour
- 2 1/2 cups diced green chilies
- 2 cups chicken broth, low-sodium (low-sodium)
- 2 cups cooked, shredded chicken breast
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 8 corn tortillas (6 inch)
- 1 1/2 cups extra-sharp cheddar cheese, finely shredded
Instructions
- Wash hands with soap and water.
- Heat the oil in a medium saucepan.
- Saute the chopped onion in the oil. Add the flour and cook for 1 minute.
- Add the chilies, chicken broth, chicken and garlic powder. Simmer uncovered for 5 minutes.
- Mix the cornstarch into about 1/4 cup of cold water until all the lumps are gone. Add to the chile and chicken mixture. Cook for 2 more minutes.
- Tear the tortillas into strips and divide into thirds. Add them to the pan and cook until they are hot, stirring with a spoon from time to time.
- Sprinkle the cheese over the enchiladas. Cover the pan and cook until the cheese has melted. Serve immediately.
Nutrition
| Calories | 342 |
|---|---|
| Protein | 26 g |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Cholesterol | 75 mg |
| Sodium | 842 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: New Mexico State University Cooperative Extension