This recipe is a combination of several that I saw on the internet.  The salsa verde gives a little different version in taste and texture and makes a delicious light lunch.


  • 2 Tblsp. olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ tsp. cumin
  • 2-½ Tblsp. all-purpose flour
  • 1 cup chicken broth
  • ½ cup salsa verde
  • ¼ cup light sour cream
  • ¼ cup cilantro, chopped
  • 2 cups shredded cooked chicken breast
  • 4 burrito size flour tortillas
  • 1-½ cups shredded cheese

Preheat oven to 375 degrees.
Spray or grease a large baking dish

Heat a large skillet over medium high heat and add 2 tablespoons of olive oil and the onions.

Saute for 8 – 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for one minute.

Slowly pour in the chicken broth and bring to a boil. Cook for 2 – 3 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Add salt and pepper to taste.

Take ½ cup of this sauce and mix with shredded chicken.

To assemble enchiladas

Pour a small film of the sauce from the skillet into the bottom of the baking dish.

Place a tortilla on a cutting board and spread ¼ of the chicken mixture down the center.  Add ¼ cup of shredded cheese.

Fold the tortilla toward the center on the top and bottom …


…and roll to form the enchilada.


Place the enchilada in the baking dish.

Repeat for remaining three enchiladas.


Pour the remaining sauce in the skillet over the enchiladas and sprinkle with ½ cup shredded cheese.


Bake uncovered at 375 degrees F for 20-25 minutes until the dish is bubbly and the cheese is melted.  Serve hot with sour cream and an additional swirl of salsa verde.

4 servings