Stove Top Green Chile Chicken Enchiladas

Creamy Mexican chicken enchilada black bean soup


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


  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.


Learn more about:

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)