Serves 6
347 cal · 35 min
Stove Top Green Chile Chicken Enchiladas
Recipe GLPR40c07d7deecafb
A comforting one-pan enchilada dish featuring tender shredded chicken simmered in a flavorful green chile sauce with corn tortillas and melted sharp cheddar cheese. This stovetop version is quick, easy, and perfect for a satisfying dinner.
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Ingredients
1 tablespoon olive oil
2/3 medium onion, chopped
1/4 cup all-purpose flour
2 1/2 cups canned diced green chilies
2 cups low-sodium chicken broth
2 cups cooked shredded chicken breast
1/2 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup cold water
8 (6-inch) corn tortillas
1 1/2 cups finely shredded extra-sharp cheddar cheese
Directions
Wash your hands thoroughly with soap and water before beginning.
Heat the olive oil in a medium saucepan over medium heat.
Add the chopped onion to the hot oil and sauté until softened, about 3-4 minutes, stirring occasionally.
Sprinkle the flour over the onion and stir constantly for about 1 minute to create a light roux.
Pour in the canned green chilies with their liquid, the chicken broth, shredded chicken, and garlic powder. Stir well to combine.
Bring the mixture to a gentle simmer and cook uncovered for 5 minutes, allowing the flavors to meld.
In a small bowl, whisk the cornstarch with the cold water until smooth with no lumps remaining.
Slowly pour the cornstarch mixture into the simmering sauce, stirring constantly to incorporate.
Continue cooking for 2 more minutes, stirring frequently, until the sauce thickens slightly.
Tear each corn tortilla into strips and divide them into thirds.
Add the tortilla pieces to the sauce and stir gently to combine. Cook until the tortillas are heated through and beginning to soften, stirring occasionally with a wooden spoon, about 3-4 minutes.
Sprinkle the finely shredded cheddar cheese evenly over the enchilada mixture.
Cover the pan with a lid and reduce heat to low. Cook until the cheese is completely melted, about 2-3 minutes.
Remove from heat and serve immediately while hot and cheesy.
