Stove Top Green Chile Chicken Enchiladas

Make these delicious enchiladas without even turning on your oven. A quick and hearty meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• savory
• comfort food
• crowd-pleaser
• sauté

Ingredients

• 1 tablespoon olive oil (or cooking oil of choice)
• 0.67 onion (medium, chopped)
• 0.25 cup flour
• 2.5 cup canned diced green chilies
• 2 cup chicken broth (low-sodium)
• 2 cup chicken breast (cooked, shredded)
• 0.5 teaspoon garlic powder
• 1 tablespoon cornstarch
• 8 corn tortillas (6-inch)
• 1.5 cup extra-sharp cheddar cheese (extra-sharp, finely shredded)

Instructions

1. Heat the olive oil in a medium saucepan.
2. Saute the chopped onion in the oil.
3. Add the flour and cook for 1 minute.
4. Add the canned diced green chilies, chicken broth, chicken breast and garlic powder.
5. Simmer uncovered for 5 minutes.
6. Mix the cornstarch into about 1/4 cup of cold water until all the lumps are gone.
7. Add to the chile and chicken mixture.
8. Cook for 2 more minutes.
9. Tear the corn tortillas into strips and divide into thirds.
10. Add them to the pan and cook until they are hot, stirring with a spoon from time to time.
11. Sprinkle the extra-sharp cheddar cheese over the enchiladas.
12. Cover the pan and cook until the cheese has melted.
13. Serve immediately.

Nutrition (per serving)

• Calories: 347
• Protein: 25.2 g
• Carbohydrates: 27.9 g
• Fat: 15.3 g
• Fiber: 3.8 g
• Sodium: 478 mg
• Saturated Fat: 6.5 g
• Sugar: 1.3 g
• Cholesterol: 73 mg