Chicken and Salsa Verde Enchiladas

Verde-top

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.

CHICKEN AND SALSA VERDE ENCHILADAS

  • 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.
Verde-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.
Verde-sauce

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

To assemble enchiladas
Verde-burrito

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.
Verde-filling

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

Verde-fold

…and roll to form the enchilada.

Verde-finish

Place the enchilada in the baking dish.

Repeat for remaining three enchiladas.

Verde-pan

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

Verde-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 

Verde-back

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

7 thoughts on “Chicken and Salsa Verde Enchiladas”

  1. Enchiladas are a go-to meal in our house. I like what you’ve done with this. I was reading in anticipation of what you use as a sauce thickener, and noticed you use flour. I always reach for the cornstarch. I’d like to give your method a try. Thanks for the recipe!

  2. Thanks so much, Lillian. I recently bought a kit to make these, because I was so hungry for them, and the kit just wasn’t that good. Now I can make my own.

  3. These are my favorite kind of enchiladas! In fact, I have pinned yours to my Pinterest board Tex-Mex Terrific! and I am fairly sure that in about 1 hour I will go into the kitchen and make them! 🙂

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