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Chicken Enchiladas Verde is a flavorful, satisfying meal made just for one. This easy recipe layers the ingredients casserole-style in a small baking dish, saving time without losing any flavor. With tender chicken, melty cheese, and tangy sauce, it’s a simple way to enjoy classic Mexican flavors at home.
If you have a rotisserie chicken, you can use it to make this dish along with four other meals featured in 5 Meals From 1 Rotisserie Chicken.
Why You’ll Love This Recipe
- Quick and Easy: Layering the ingredients makes assembly simple.
- Great for Leftovers: A perfect way to use up cooked chicken.
- Perfectly Portioned: Made for one but can be doubled to make enchiladas for two.
- Packed with Flavor: The blend of cheese, chicken, and salsa is rich and satisfying.
- Fast and Convenient: Using pre-cooked chicken and jarred sauce means your meal comes together in no time.
Chicken Enchiladas Verde is a classic Mexican dish featuring corn tortillas, chicken, and cheese, topped with a tangy tomatillo sauce. Our single serving version makes it easy by layering the ingredients in a small baking dish, giving you all the delicious flavors without the hassle of rolling tortillas.
Ingredients
If you have any ingredients leftover from this small batch chicken enchiladas recipe, check out our Leftover Ingredients Recipe Finder
- Chicken: Leftover chicken or store-bought rotisserie chicken works perfectly for this recipe. If you have extra cooked chicken, try using it in recipes like Chicken Spaghetti, Chicken Tacos, or a Chicken and Rice Bowl. No cooked chicken? Simply sauté a diced boneless, skinless chicken breast in butter with a pinch of salt and pepper—it’ll be ready in about 6 minutes.
- Corn tortillas: Traditional for enchiladas, these tortillas are sturdy and flavorful. If you prefer flour tortillas, skip the frying step as it isn’t necessary.
- Oil: Use neutral oils like avocado, vegetable, or canola for frying the tortillas. These options won’t compete with the other flavors in the dish.
- Salsa Verde: This green sauce, made from roasted tomatillos, garlic, onions, and peppers, gives enchiladas verdes their signature flavor. Unlike tomato-based salsas, salsa verde highlights tomatillos. Look for it in jars or the refrigerated section of most grocery stores. Recommended brands include Mitierra, Xochitl Asada Verde Salsa, and Herdez Salsa Verde.
Recipe Variations
- Shredded Beef: Replace the chicken with shredded beef from our Ropa Vieja recipe for flavorful beef enchiladas verde.
- Cheese Options: Experiment with different cheeses. Try Monterey Jack, cheddar, or mix in cream cheese for a richer filling.
- Spicier Enchiladas: Add diced jalapeños or a spicier green salsa.
- Vegan Option: Use plant-based cheese and a meat substitute for a dairy-free, meatless version.
- Low-Carb Alternative: Swap tortillas for lettuce wraps to enjoy all the flavors with fewer carbs.
How To Make Chicken Enchiladas
These step-by-step photos and instructions help you visualize how to make chicken enchiladas verde for one person. See the recipe box below for ingredient amounts and full recipe instructions.
- Fry the tortillas: Heat oil in a pan and fry each tortilla until lightly browned. Drain on paper towels.
- Assemble the enchilada:
- Spread a layer of salsa on the bottom of a baking dish.
- Place 1 tortilla on top of the salsa, add half of the chicken, and sprinkle with cheese.
- Add another tortilla, then repeat with the remaining chicken and more cheese.
- Top with the final tortilla, cover with the remaining salsa, and sprinkle with the rest of the cheese.
- Bake: Bake in the oven for 15 minutes, or until the cheese is melted.
Expert Tips
- Chicken Prep: Rotisserie chicken is a quick and flavorful option for this recipe. It’s tender, juicy, and saves time.
- Baking Dish: Use a lightly greased 5×5-inch baking dish for the perfect fit.
- Salsa Distribution: Spread the salsa evenly on the bottom and top of the dish to ensure every bite is flavorful.
- Cheese Shredding: Shred your own cheese for better melting. Pre-shredded cheese often contains additives that affect texture.
Serving Suggestions
Complete your chicken enchiladas verde with sides that enhance the dish’s flavors:
- Spanish Rice: A simple side made with rice, canned tomatoes, garlic, and paprika pairs perfectly with the enchiladas.
- Mexican Corn Salad: This zesty salad with corn, lime, cilantro, and cotija cheese adds a refreshing balance.
- Guacamole: Fresh guacamole with avocados, onions, and lime juice is a great addition. Serve it with tortilla chips or as a topping.
- Fresh Pico de gallo: Made with tomatoes, onions, and cilantro, this topping adds freshness and flavor to the meal.
Frequently Asked Questions
Yes, you can use flour tortillas, but skip the frying step as they don’t require it.
Yes, canned chicken can be used in place of cooked chicken for a quicker option, though rotisserie or freshly cooked chicken offers better texture and flavor.
To make enchiladas for two, use a 6×8-inch baking dish and double all the ingredients. Follow the same layering and baking steps.
Yes, assemble the enchiladas and store them in the refrigerator, covered, for up to 24 hours. Bake when ready to serve.
Reheat leftovers in the oven at 350°F (177°C) for about 10-15 minutes, or until heated through.
Other Ways To Use Salsa Verde
Looking for ways to use up the rest of your salsa verde? Here are some single serving Tex-Mex recipes where it shines:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch chicken enchiladas verde recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Chicken Enchiladas Verde For One
Equipment
Ingredients
- ¼ cup canola oil (or use vegetable oil or avocado oil)
- 3 (8-inch) corn tortillas
- 6 ounces cooked shredded chicken
- ½ cup tomatillo sauce
- ¼ cup shredded Monterey Jack cheese
Optional Toppings
- sliced avocados
- fresh chopped tomatoes
- sour cream
- crumbled cotija cheese
- chopped cilantro
Instructions
- Preheat Oven: Heat the oven to 350°F (177°C).
- Fry Tortillas: Heat oil in a 10-inch skillet over medium heat for about 30 seconds. Fry each tortilla for 20 seconds, or until lightly browned. Place the fried tortillas on a plate lined with paper towels to drain.
- Assemble the Enchiladas: Spread 1-2 tablespoons of tomatillo sauce on the bottom of a small baking dish.Place one tortilla on top of the sauce. Add half of the cooked chicken and sprinkle with 2 tablespoons of cheese.Add another tortilla, layer with the remaining chicken, and sprinkle with 1 tablespoon of cheese.Top with the last tortilla, cover with the remaining tomatillo sauce, and sprinkle with the rest of the cheese.
- Bake: Place the dish in the oven and bake for 15 minutes, or until the cheese has melted.
Notes
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- Chicken Prep: Rotisserie chicken is a quick and flavorful option for this recipe. It’s tender, juicy, and saves time.
-
- Baking Dish: Use a lightly greased 5×5-inch baking dish for the perfect fit.
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- Salsa Distribution: Spread the salsa evenly on the bottom and top of the dish to ensure every bite is flavorful.
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- Cheese Shredding: Shred your own cheese for better melting. Pre-shredded cheese often contains additives that affect texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Absolutely fabulous. I made some minor changes:
I air fried the tortillas to reduce the amount of fat.
I added chopped tomatoes, onions, and cilantro in the layers with the chicken to boost my vegetable consumption.
Will definitely make again and again.
Made the Chicken Enchilada Salsa Verde. It was great. Didn’t have the Monterey Jack Cheese used Coby Jack Cheese. It does have a spicy kick to it I would not add any more spice to it. And I would serve it with sour cream. I will make again.
I just made your recipe for taco casserole and purchased tostados. Would the tostados work in place of the corn tortillas? Also, I wouldn’t have to heat the tostados since they are already crispy?
Yes, tostadas should work just fine in place of the corn tortillas! You’re right—you can skip the step of softening or frying the tortillas since tostadas are already crisp. Just keep in mind they may soften a bit once layered with the sauce, but they’ll still add great flavor and texture.
Love this recipe. I used medium salsa and gave the dish a bit of a kick. I’ll be making this again.
I grew up by the border and with a little “this and that”, you’ve got a winner.
Great little dish.
I substituted tortilla chips for the corn tortillas to skip the frying part. Salsa Verde (Great Value) was also substituted for the tomatillo sauce. The result is delicious. So much so, I made again a couple days later. Yum
I’m making this tonight and will add a little taco seasoning in my rotisserie chicken and add refried beans on tortillas before the chicken. I will let you know how it turns out. Thanks for the inspiration 😁
So easy to adapt! Today used red salsa, taco leftover chopped pork and Cheddar cheese. As an 87 year old widow, your recipes give me something tasty for a meal. Thank you!
Delish! So easy.
Made this tonight and it was so delicious! When I was cooking the chicken, I put in a Tablespoon of my Cowboy Candy which spiced up the chicken a bit. I didn’t have the Salsa Verde, so I ran to the store and got it. Just as I was bringing it in the house, the bag broke all over the floor. Went back to the store. This recipe did not disappoint and I added one more layer since it’s for the two of us. I served it with Spanish Rice and topped it with lettuce, sourcream, black olives, and pico de gallo with a side of sliced avocado. This was husband approved, but more important to approval is that “I” liked it!
I’m so glad you both enjoyed the enchiladas, thank you so much for your feedback.