Chicken Enchiladas For One
Creamy chicken enchiladas made with tender chicken, a rich homemade sauce, and melty cheese, all wrapped in soft flour tortillas and baked until bubbly. Perfectly portioned for one.
Servings: 2 enchiladas
Equipment
Ingredients
- 2 (8-inch) flour tortillas
- 1 tablespoon salted butter
- ¼ cup chopped onions
- 1 clove garlic -minced
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cumin
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon all-purpose flour
- 4 tablespoons sour cream (2 oz)
- ½ cup chicken broth
- 1 cup shredded Monterey Jack cheese -divided
- 1 cup cooked shredded or diced chicken
Instructions
- Preheat the oven to 350°F (175°C). Wrap the tortillas in foil and warm them in the oven for 10 minutes until softened, or microwave on a plate covered with a damp paper towel for 20 seconds. Set aside.
- In a 1-quart saucepan, melt the butter over medium-high heat. Add the chopped onion, garlic, coriander, cumin, salt, and black pepper. Cook for about 2 minutes, stirring occasionally, until the onion is soft.
- In a small bowl, stir the flour into the sour cream until smooth, then add it to the pan. Stir in the chicken broth and cook for 2 minutes, stirring frequently, until the sauce thickens and bubbles.
- Remove the pan from heat and stir in ¼ cup of shredded cheese. Taste and add salt if needed.
- In a bowl, mix the cooked chicken with ½ cup of the sauce and ¼ cup of shredded cheese.
- Divide the filling between the two tortillas, roll them up, and place seam side down in a 5×7-inch baking dish with a few tablespoons of sauce spread on the bottom of the dish.
- Pour the remaining sauce over the enchiladas and top with the rest of the cheese. Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes more, until heated through and the cheese is melted.
- Remove from the oven and let the enchiladas sit for 10 minutes before serving.
Notes
- Warm the Tortillas: Softening them first keeps them from cracking when rolled.
- Use Freshly Grated Cheese: It melts more smoothly than pre-shredded cheese.
- Use the Right Dish: A small baking dish, like a 5×7-inch or similar size, holds the enchiladas snugly.
- Cover with Foil: This helps keep the enchiladas moist while baking. Uncover near the end to melt and slightly brown the cheese.
Nutrition
Serving: 1serving | Calories: 522kcal | Carbohydrates: 29g | Protein: 27g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 427mg | Sodium: 604mg | Potassium: 218mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.3mg
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