Green Chile Chicken Enchiladas
  1. Heat oil in a medium-size saucepan.
  2. Sauté chopped onion in oil. Add flour and cook for one minute.
  3. Add chile, chicken broth, chicken and garlic powder. Simmer uncovered for 5 more minutes.
  4. Mix cornstarch and about ¼ cup cold water until lumps are gone. Add to chile/chicken mixture and cook 2 more minutes.
  5. Break 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.
  6. Sprinkle the cheese over the enchiladas. Cover the pan and cook until the cheese has melted. Serve immediately.

From Flavors of Fiesta by University of Illinois Extension

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