Stove Top Green Chile Chicken Enchiladas

25 min · Serves 6

Based on a recipe from New Mexico State University Cooperative Extension, via USDA MyPlate Kitchen

What goes in

• 14.8 mlolive oil
• ⅔chopped onion
• ¼ cupflour
• 2½ cupsdiced green chilies
• 2 cupslow-sodium chicken broth
• 2 cupscooked, shredded chicken breast
• 2½ mlgarlic powder
• 14.8 mlcornstarch
• 8corn tortillas (6 inch)
• 1½ cupsextra-sharp cheddar cheese

How to cook it

1. Warm the olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and cook until softened, then stir in the flour and let it cook for 1 minute.
3. Pour in the chicken broth and stir in the green chilies, shredded chicken, and garlic powder. Let the mixture simmer uncovered for 5 minutes.
4. Whisk the cornstarch into 1/4 cup of cold water until smooth, then pour the slurry into the saucepan and simmer for another 2 minutes to thicken.
5. Rip the corn tortillas into rough strips and fold them into the sauce, cooking and stirring occasionally until warmed through.
6. Scatter the shredded cheddar evenly over the top, cover the saucepan with a lid, and cook until the cheese is completely melted before serving.

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