Chicken Enchiladas for One
Ingredients
- 2 (8-inch) flour tortillas
- 1 tablespoon salted butter
- ¼ cup chopped onions
- 1 garlic clove minced
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cumin
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon all-purpose flour
- 4 tablespoons sour cream (2 ounces)
- ½ cup chicken broth
- 1 cup shredded Monterey Jack cheese divided
- 1 cup already cooked shredded or diced chicken
Equipment
- saucepan
Directions
- Heat the oven to 350°F. Soften the tortillas by wrapping them in foil and warming them in the oven for 10 minutes, or by covering them with a damp towel and microwaving for 20 seconds.
- Melt the butter in a 1-quart saucepan over medium-high heat. Add the onion, garlic, coriander, cumin, salt, and pepper and cook for about 2 minutes, until the onion softens.
- Stir the flour into the sour cream, then stir it into the pan along with the broth. Cook for about 2 minutes, stirring, until the sauce bubbles and thickens.
- Take the pan off the heat and stir in ¼ cup of the cheese. In a bowl, mix the chicken with ½ cup of the sauce and another ¼ cup of the cheese.
- Spread a few spoonfuls of sauce in a 5×7-inch baking dish. Divide the filling between the tortillas, roll them up, and set them seam side down in the dish. Top with the rest of the sauce and cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Let them rest for 10 minutes before eating.
Nutrition
Serving: 298g | Calories: 614kcal | Carbohydrates: 32g | Protein: 42g | Fat: 35g | Saturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 143mg | Sodium: 1177mg | Potassium: 381mg | Fiber: 2.3g | Sugar: 4.2g | Vitamin A: 759IU | Vitamin C: 2.3mg | Calcium: 548mg | Iron: 3.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 enchiladas; shredded Monterey Jack cheese counted as Monterey Jack, already cooked shredded or diced chicken (the first choice counted). Brands and portions vary, so use it only as an approximation.
