Enchilada Verde for One
Servings: 1 meal
Calories: 723kcal
Ingredients
- 1 cup pre-cooked grilled chicken breast shredded
- ¾ cup Mexican blend cheese shredded
- 1 tablespoon cotija cheese crumbled (plus more for garnish)
- ¼ cup salsa verde divided
- 2 small flour tortillas
- Fresh cilantro for garnish optional
Instructions
- Preheat oven to 375°F. In a medium bowl, mix together the shredded chicken, Mexican blend cheese and half of the the salsa verde.
- Wrap the tortillas in a damp paper towel and microwave for about 30 seconds to soften.
- Spread a thin layer of salsa verde on the bottom of a small 5 x 7 inch baking dish.
- Divide the chicken filling evenly between the two tortillas and roll tightly.
- Place the rolled enchiladas in the baking dish seam side down.
- Pour the remaining salsa verde over the top of the enchiladas. Bake uncovered for about 15 minutes, until the cheese melts and the enchiladas are heated through and bubbly.
- Remove from oven and garnish with sprinkles of cotija cheese and fresh cilantro if desired. Serve immediately.
Notes
If you'd like extra cheese on top, reserve about ¼ cup of the Mexican blend cheese before mixing in step 2, then sprinkle it over the enchiladas along with the salsa verde in step 7.
You can also use rotisserie chicken bread, de-boned and skin removed, however this will increase the sodium content.
Nutrition
Serving: 2enchiladas | Calories: 723kcal | Carbohydrates: 37g | Protein: 72g | Fat: 31g | Sodium: 1797mg | Fiber: 2g | Sugar: 6g
