Stove Top Green Chile Chicken Enchiladas

Ingredients

• 1 tbsp Olive oil
• 1/2 medium onion Onion, chopped
• 1/4 cup Flour
• 2 tsp Diced green chilies
• 2 cups Chicken broth, low-sodium, low-sodium
• 2 oz Cooked, shredded chicken breast
• 1/2 tsp Garlic powder
• 1 cup Cornstarch
• 8 piece(s) Corn tortillas (6 inch)
• 1 tbsp Extra-sharp cheddar cheese, finely shredded

Instructions

1. Heat the oil in a medium saucepan.
2. Saute the chopped onion in the oil. Add the flour and cook for 1 minute.
3. Add the chilies, chicken broth, chicken and garlic powder. Simmer uncovered for 5 minutes.
4. 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.
5. Tear the tortillas into strips and divide into thirds. Add them to the pan and cook until they are hot, stirring with a spoon from time to time.
6. Sprinkle the cheese over the enchiladas. Cover the pan and cook until the cheese has melted. Serve immediately.