Makes:   6 Servings 

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

Ingredients

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

Directions

1. Heat the oil in a medium saucepan.
2. Saute the chopped onion in the oil. Add the flour and cook for 1 minute.
3. Add the chilies, chicken broth, chicken and garlic powder. Simmer uncovered for 5 minutes.
4. Mix the cornstarch into about 1/4 cup of cold water until all the lumps are gone. Add to the chile and chicken mixture. Cook for 2 more minutes.
5. Tear the 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.

Source: New Mexico State University Cooperative Extension

Nutrition Information

Nutrients Amount

Calories 342 

Total Fat 15 g

Saturated Fat 7 g

Cholesterol 75 mg

Sodium 842 mg

Total Carbohydrate 27 g

Dietary Fiber 4 g

Total Sugars 3 g

Added Sugars included 0 g

Protein 26 g

Vitamin D 0 mcg

Calcium 276 mg

Iron 3 mg

Potassium 467 mg