Chicken Enchiladas Verde for One

Course Main Course

Cuisine American

Keyword dinner for one, leftover chicken recipe, salsa verde chicken, stacked enchiladas

Prep Time 10

Cook Time 15

Total Time 25

Servings 1 serving

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

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

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.