Stove-Top Green Chile Chicken Enchiladas

This quick stove-top version of a classic favorite cuts down on prep time while delivering lean protein from chicken breast and rich flavor from green chilies.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 tablespoon olive oil · 126 kcal in the whole recipe
• 2/3 medium onion, chopped · 29 kcal in the whole recipe
• 1/4 cup all-purpose flour · 110 kcal in the whole recipe
• 2 1/2 cups canned diced green chilies · 116 kcal in the whole recipe
• 2 cups low-sodium chicken broth · 29 kcal in the whole recipe
• 2 cups cooked chicken breast, shredded · 491 kcal in the whole recipe
• 1/2 teaspoon garlic powder · 5 kcal in the whole recipe
• 1 tablespoon cornstarch · 31 kcal in the whole recipe
• 1/4 cup cold water
• 8 (6-inch) corn tortillas · 453 kcal in the whole recipe
• 1 1/2 cups extra-sharp cheddar cheese, finely shredded · 693 kcal in the whole recipe

Method

1. Heat the olive oil in a medium saucepan over medium heat, then sauté the chopped onion until soft.

   

2. Stir in the flour and cook for 1 minute, then add the green chilies, chicken broth, shredded chicken, and garlic powder, bringing the mixture to a simmer uncovered for 5 minutes.

   

3. Dissolve the cornstarch in the cold water until smooth, stir it into the saucepan, and cook for 2 more minutes until the sauce thickens.

   

4. Tear the corn tortillas into strips, gently fold them into the chicken mixture, and cook until they are heated through, stirring occasionally.

   

5. Sprinkle the shredded cheddar cheese over the top, cover the pan, and cook for 1 to 2 minutes until the cheese is completely melted, then serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.