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Chicken Enchiladas for One

Course Main Course
Cuisine American
Keyword dinner for one, enchiladas for one, leftover chicken recipe, sour cream enchiladas
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 enchiladas
Two flour tortillas filled with cooked chicken and Monterey Jack, baked in a creamy sour cream sauce.

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

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 5x7-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.