Stove-Top Green Chile Chicken Enchiladas

Ingredients

• 1 yemek kaşığı zeytinyağı · 125 kcal
• 2/3 orta boy soğan, doğranmış · 29 kcal
• 1/4 su bardağı un · 109 kcal
• 2,5 su bardağı konserve doğranmış yeşil biber · 115 kcal
• 2 su bardağı az tuzlu tavuk suyu · 48 kcal
• 2 su bardağı pişmiş ve didilmiş tavuk göğsü · 486 kcal
• 1/2 çay kaşığı sarımsak tozu · 2 kcal
• 1 yemek kaşığı mısır nişastası · 30 kcal
• 1/4 su bardağı soğuk su
• 8 adet mısır tortillası (yaklaşık 15 cm) · 450 kcal
• 1,5 su bardağı rendelenmiş keskin cheddar peyniri · 688 kcal

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.

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