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Stove Top Green Enchiladas

Source: dinnertonight.tamu.edu

Course: Main Course

Main Ingredient: Chicken

Yield: 7

Serves:

Ingredients

  • 1 tablespoon olive oil
  • 23 cup chopped onion
  • 14 cup flour
  • 2 12 cups diced green chilies
  • 2 cups reduced fat, (unsalted chicken broth)
  • 2 cups cooked, (shredded, skinless chicken breast 1/2 teaspoon garlic powder)
  • 1 tablespoon cornstarch
  • 8 corn tortillas (6 inch)
  • 1 cup reduced-fat, (extra-sharp finely shredded cheddar cheese)

Directions

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

Amount Per Serving (7)

  • Calories: 250
  • Protein: 20
  • Sugar: 4
  • Carbohydrate: 25
  • Fat: 8
  • Cholesterol: 45
  • Sodium: 530
  • Fiber: 3
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