Stove Top Green Chile Chicken Enchiladas

Ingredients

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

Method

1. Wash hands with soap and water.
2. Heat the oil in a medium saucepan.
3. Saute the chopped onion in the oil.
4. Add the flour and cook for 1 minute.
5. Add the chilies, chicken broth, chicken and garlic powder.
6. Simmer uncovered for 5 minutes.
7. Mix the cornstarch into about 1/4 cup of cold water until all the lumps are gone.
8. Add to the chile and chicken mixture.
9. Cook for 2 more minutes.
10. Tear the tortillas into strips and divide into thirds.
11. Add them to the pan and cook until they are hot, stirring with a spoon from time to time.
12. Sprinkle the cheese over the enchiladas.
13. Cover the pan and cook until the cheese has melted.
14. Serve immediately.