Stove Top Green Chile Chicken Enchiladas

• 1 tbspolive oil, or cooking oil of choice
• 2/3 yellow onion, chopped
• 1/4 cupall-purpose flour
• 2 1/2 cupsgreen chiles
• 2 cupschicken broth
• 2 cupschicken breast, cooked & shredded
• 1/2 tspgarlic powder
• 1 tbspcornstarch
• 8 corn tortillas
• 1 1/2 cupscheddar cheese, finely shredded

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Heat the oil in a medium saucepan.

3. 3

   Saute the chopped onion in the oil. Add the flour and cook for 1 minute.

4. 4

   Add the chilies, chicken broth, chicken and garlic powder. Simmer uncovered for 5 minutes.

5. 5

   Mix the cornstarch into about 1/4 cup of cold water until all the lumps are gone. Add to the chile and chicken mixture. Cook for 2 more minutes.

6. 6

   Tear the tortillas into strips and divide into thirds. Add them to the saucepan and cook until they are hot, stirring with a spoon from time to time.

7. 7

   Sprinkle the cheese over the enchiladas. Cover the saucepan and cook until the cheese has melted. Serve immediately.