Ingredients
- 1 tablespoon olive oil
- 2/3 cup chopped onion
- ¼ cup flour
- 2½ cups diced green chile (roasted and peeled, fresh or frozen.
- 2 cups chicken broth
- 2 cups cooked, shredded chicken breast
- ½ teaspoon garlic powder
- 1 tablespoon cornstarch
- 8 corn tortillas
- 1 cup finely grated extra-sharp cheddar cheese
Directions
- Heat oil in a medium-size saucepan.
- Sauté chopped onion in oil. Add flour and cook for one minute.
- Add chile, chicken broth, chicken and garlic powder. Simmer uncovered for 5 more minutes.
- Mix cornstarch and about ¼ cup cold water until lumps are gone. Add to chile/chicken mixture and cook 2 more minutes.
- 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.
- Sprinkle the cheese over the enchiladas. Cover the pan and cook until the cheese has melted. Serve immediately.
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Prep Time
0 min
Nutrition Facts
- Servings per Recipe: 6 servings
- Calories: 230
- Calories from Fat: 70
- Total Fat: 8
- Cholesterol: 30 mg
- Sodium: 830 mg
- Carbohydrate: 28 g
- Dietary Fiber: 6 g
- Protein: 6 g
- Exchange: 2 starch, 1 medium-fat meat
- Carbohydrate Units: 2