Chicken Enchiladas Verde for One
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Corn tortillas layered with cooked chicken, salsa verde, and Monterey Jack, then baked until melty.
Ingredients
- ¼ cup canola oil or vegetable or avocado oil, for frying
- 3 (8-inch) corn tortillas
- 6 ounces cooked shredded chicken
- ½ cup tomatillo sauce (salsa verde)
- ¼ cup shredded Monterey Jack cheese
- Optional toppings: sliced avocado, chopped tomato, sour cream, crumbled cotija, chopped cilantro
Equipment
- skillet
Directions
- Heat the oven to 350°F and grease a 5-inch square baking dish. Heat the oil in a 10-inch skillet over medium heat. Fry the tortillas one at a time for about 20 seconds each and drain them on a paper towel.
- Spread 1 to 2 tablespoons of salsa verde in the bottom of the dish and lay a tortilla on top.
- Top it with half the chicken and 2 tablespoons of the cheese. Add the second tortilla, the rest of the chicken, and 1 tablespoon of cheese.
- Lay the last tortilla on top, pour the rest of the salsa verde over it, and sprinkle with the last of the cheese.
- Bake for about 15 minutes, until the cheese melts. Add any toppings just before serving.
Nutrition
Serving: 406g | Calories: 594kcal | Carbohydrates: 44g | Protein: 66g | Fat: 17g | Saturated Fat: 7.5g | Cholesterol: 170mg | Sodium: 1255mg | Potassium: 961mg | Fiber: 7.4g | Sugar: 6g | Vitamin A: 854IU | Vitamin C: 2.5mg | Calcium: 338mg | Iron: 3.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); cooked shredded chicken counted as roasted chicken breast, ¼ cup shredded Monterey Jack cheese counted as Monterey Jack. Brands and portions vary, so use it only as an approximation.