Are you craving a quick yet delicious meal that packs a punch of flavor? Look no further than these mouthwatering Chicken Enchiladas Verde! Perfectly portioned for one, this recipe combines tender shredded chicken with zesty green enchilada sauce and gooey cheese, all wrapped up in a warm tortilla. With just 30 minutes from start to finish, you can indulge in a satisfying Mexican classic that will leave your taste buds dancing. Get ready to impress yourself with this easy-to-follow recipe that’s sure to become a weeknight favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 1 serving
Ingredients
- 1 cup shredded cooked chicken
- 1/2 cup green enchilada sauce
- 1/2 cup shredded cheese
- 1 large tortilla
- 1/4 cup sour cream
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas cook evenly and are hot when served.
- In a medium bowl, combine the shredded cooked chicken with 1/4 cup of the green enchilada sauce. Mix well until the chicken is evenly coated.
- Take the large tortilla and lay it flat on a clean surface. Spoon the chicken mixture down the center of the tortilla, leaving some space at the edges for rolling.
- Sprinkle 1/4 cup of the shredded cheese over the chicken mixture.
- Carefully roll the tortilla from one end to the other, tucking in the sides as you go to create a tight wrap. Place the rolled tortilla seam-side down in a small baking dish.
- Once the tortilla is in the dish, pour the remaining 1/4 cup of green enchilada sauce over the top, ensuring that the enchilada is well covered.
- Sprinkle the remaining 1/4 cup of shredded cheese over the sauce, making sure to cover it evenly for a cheesy topping.
- Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
- While the enchiladas are baking, prepare your garnish by chopping fresh cilantro.
- Once the enchiladas are done baking, remove them from the oven and let them cool for a minute.
- Serve the enchiladas hot, topped with a dollop of sour cream and sprinkled with chopped cilantro for added flavor and presentation.
Tips
- Prep Ahead: If you have leftover chicken from a previous meal, this recipe is a great way to use it up. Shredded rotisserie chicken works wonderfully too!
- Customize Your Heat: If you like it spicy, consider adding some jalapeños or a sprinkle of chili powder to the chicken mixture for an extra kick.
- Cheese Choices: Feel free to mix and match your cheeses! Monterey Jack, pepper jack, or even a bit of queso fresco can elevate the flavor profile.
- Oven Time: Keep an eye on the enchiladas as they bake; you want the cheese to be bubbly and golden but not burnt. Every oven is a little different!
- Garnish Generously: Don’t skimp on the cilantro and sour cream! They add a refreshing contrast to the rich flavors of the enchiladas.
Nutrition Facts
Calories: 905kcal
Carbohydrates: 54g
Protein: 54g
Fat: 54g
Saturated Fat: 24g
Cholesterol: 160mg
