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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.
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
- 1 cup 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.
-
- 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.
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.
I made this recipe yesterday and enjoyed it very much. With my small appetite, I made 2 meals out of it. I want to try the beef enchiladas for one next.
Fixed last night was delicious. Will be one of my frequent recipes to use. Added sour cream and cilantro with refried beans on the side.
Sounds wonderful! I’m so glad you enjoyed the enchiladas.
I love hatch enchilada sauce and was wondering about switching it out for the salsa verde. First I need to check on sodium levels and fat content. I was wondering what you thought??
Sounds like a great idea, Debra.
Hi Joanie,
Is there a sub for the tomatillo?
You can use your favorite brand of salsa instead.
Made this tonight and loved it. It was hot and muggy here so my only change was to microwave it. I cooked it for 4 minutes and it was perfect. Thank you for you recipe.
I have never had this but I’m going to try making it. How do you serve this? Or do you just eat from the cooking dish?
Wonderful! It is a very tasty dish and I hope you enjoy it. You can either eat it from dish or serve it on a plate.
Loved this recipe. Tasty, easy and quick using leftover rotisserie chicken. I had never cooked with salsa verdes before.
I’m so glad you enjoyed the recipe. Thanks so much for your feedback.
This is an awesome recipe! I have homemade canned tomatillo sauce that was delicious and replaced the chicken with burger because thats all I had on hand. I will definitely make this again.
I’m so glad you enjoyed the recipe, thanks so much for your feedback!
Lovely recipe. Delicious.
Delicious
Can I achieve the same crispness by air frying the tortillas?
I don’t know, Lorraine. I haven’t tested this recipe by air frying the tortillas.
Yes. Air fried tortillas work great on this recipe. Each Tablespoon of oil is 100 calories, so air frying saves a lot of calories