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This Chicken Enchiladas Verde recipe is made with tender chicken, corn tortillas, melted cheese, and a tangy tomatillo salsa. Baked in a small dish, it’s an easy single serving meal that’s full of classic Mexican flavor.
Featured Comment
“Loved this recipe. Tasty, easy and quick using leftover rotisserie chicken…”
– Michele
Why You’ll Love This Recipe
- Quick and Easy: Simple layering makes assembly fast.
- Uses Leftover Chicken: A delicious way to repurpose cooked or rotisserie chicken.
- Perfect Portion: Sized for one, with the option to double for two.
- Full of Flavor: Cheesy, saucy, and satisfying in every bite.
- Convenient: Pre-cooked chicken and jarred salsa verde save time.
I love making Chicken Enchiladas Verde this way because it has all the flavors of the classic dish without the extra steps. Instead of rolling tortillas, I layer the chicken, cheese, and salsa verde in a small baking dish, which makes it so much easier while still delivering the tangy, cheesy goodness I enjoy.
Use rotisserie chicken for this dish and if you’ve got extra, make four more recipes from our 5 Meals From 1 Rotisserie Chicken series.
Serve with Spanish rice for one, a small Mexican corn salad, guacamole for one and fresh pico de gallo.
Ingredients
If you have any ingredients leftover from this small batch chicken enchiladas verde recipe, check out our Leftover Ingredients Recipe Finder
- Chicken: Use leftover chicken or rotisserie chicken for convenience. If you don’t have cooked chicken, sauté a diced boneless, skinless chicken breast in butter with a little salt and pepper until cooked through, about 6 minutes. Extra chicken can also be used in chicken spaghetti for one, chicken tacos for one, or a chicken and rice bowl.
- Corn tortillas: Traditional for enchiladas and hold up well with sauce. If using flour tortillas, you can skip the frying step.
- Oil: Neutral oils such as avocado, vegetable, or canola are best for frying tortillas since they don’t overpower the flavors.
- Salsa Verde (tomatillo salsa): A tangy green sauce made with tomatillos, garlic, onions, and peppers that gives enchiladas verdes their signature taste. Find it jarred or refrigerated at most grocery stores. Good options include Mitierra, Xochitl Asada Verde Salsa, and Herdez Salsa Verde.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Switch up these salsa verde chicken enchiladas with a few simple changes:
- Shredded Beef: Use shredded beef from our slow cooker ropa vieja recipe instead of chicken.
- Cheese Options: Try Monterey Jack, cheddar, or add cream cheese for extra richness.
- Spicier Enchiladas: Mix in diced jalapeños or use a hotter green salsa.
- Vegan Option: Replace the cheese and chicken with plant-based alternatives.
- Low-Carb: Swap tortillas for lettuce wraps to cut back on carbs.
How To Make Chicken Enchiladas Verde
These 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 quick, flavorful, and saves time.
- Baking Dish: A lightly greased 5×5-inch baking dish is the perfect size.
- Salsa: Spread salsa evenly on the bottom and top for balanced flavor.
- Cheese: Shred your own for the best melt, since pre-shredded cheese has additives.
Frequently Asked Questions
Yes, but skip the frying step since flour tortillas don’t need it.
Briefly fry them in oil or warm them in the microwave wrapped in a damp paper towel to make them more pliable.
To make enchiladas for two, use a 6×8-inch baking dish and double all the ingredients. Follow the same layering and baking steps.
They keep well for up to 3 days in an airtight container.
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- Chicken Prep: Rotisserie chicken is quick, flavorful, and saves time.
- Baking Dish: A lightly greased 5×5-inch dish is the ideal size.
- Salsa: Spread salsa evenly on the bottom and top for balanced flavor.
- Cheese: Shred your own for the best melt, since pre-shredded cheese has additives.
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.
Another good recipe from Joanie. I don’t know how she does it but I have yet to find a recipe where she does not capture the flavors of the nationality the dish is from. I am not a big fan of tomatillos however the salsa verde in this dish gives it a very fresh flavor and not as spicy as regular salsa. Instead of frying up corn tortillas I used restaurant style tortilla chips from my groceries Deli area. I would not recommend name brand bag chips. I also added some diced pepperoncini peppers and mushrooms I needed to use up. I went heavy on the cheese. Again, your recipes are so versatile that they allow you to make adaptations to your need or liking. Thank you Joanie for making cooking so much fun, tasty and healthy.
I’m so glad you enjoyed the enchiladas! I love how you adapted the recipe with your own touches — it sounds wonderful.