Stove Top Green Chile Chicken Enchiladas

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

Yield

6 Servings

Serving size

1/6 of recipe

Rating

3.05 of 5 (55 ratings)

Food groups

• Dairy: 3/4 cups
• Grains: 2 ounces
• Protein Foods: 1 1/2 ounces
• Vegetables: 1/2 cups

Ingredients

• 1 tablespoon olive oil (or cooking oil of choice)
• 2/3 medium onion, chopped
• 1/4 cup flour
• 2 1/2 cups canned diced green chilies
• 2 cups low-sodium chicken broth
• 2 cups chicken breast, cooked & shredded
• 1/2 teaspoon garlic powder
• 1 tablespoon cornstarch
• 8 (6-inch) corn tortillas
• 1 1/2 cups extra-sharp cheddar cheese, finely shredded

Directions

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

Nutrition per serving

Recipes you may also like

• Rainbow Bell Pepper Boats with Garbanzo Beans and Kale
• Springtime Cereal
• Spinach Salad with Apples and Eggs
• Hearty Salmon Skewers over Brown Rice
• Chicken Soup with Chiles
• Chicken Salad and Peach Sandwich
• Neopolitan Tuna Fettuccine
• Tuna Pasta

Source

Recipe by: New Mexico State University Cooperative Extension

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/stove-top-green-chile-chicken-enchiladas. Federal works are public domain in the United States.