University of Illinois Extension
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Green Chile Chicken Enchiladas
Total : 45 min


  • 1 tablespoon olive oil
  • 2/3 cup chopped onion
  • ¼ cup flour
  • 2½ cups diced green chile (roasted and peeled, fresh or frozen.
  • 2 cups chicken broth
  • 2 cups cooked, shredded chicken breast
  • ½ teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 8 corn tortillas
  • 1 cup finely grated extra-sharp cheddar cheese


  1. Heat oil in a medium-size saucepan.
  2. Sauté chopped onion in oil. Add flour and cook for one minute.
  3. Add chile, chicken broth, chicken and garlic powder. Simmer uncovered for 5 more minutes.
  4. Mix cornstarch and about ¼ cup cold water until lumps are gone. Add to chile/chicken mixture and cook 2 more minutes.
  5. Break 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.
Exchange: 2 starch, 1 medium-fat meat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
 Calories 230      Calories from Fat 70
% Daily Value 
12% Total Fat 8g
10% Cholesterol   30mg
35% Sodium   830mg
9% Total Carbohydrate   28g
24%   Dietary Fiber   6g
0%   Sugars   0g
26% Protein   13g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: