Chicken Enchiladas Verde (for one)

 

One thing I really love is Tex Mex or Mexican food. Obviously, what I am used to is not real Mexican food from Mexico, but very much an Americanized version of it.  But I do love the flavors.

The jalapenos, the tomatillos, the corn tortillas, salsas, etc.  The cheese, chilies, spices.  I could eat it every day.  Although they are not something I grew up with, they are something which I have come to really enjoy through the years. 

 

 

I have been on a quest in recent months to downsize most of what I cook to feed only one or two people.  With there only being myself in the house, I just don't have the use for, and can't use up traditional recipes which feed four or more people. Not unless I have company anyways! 

I came across this recipe for a small batch chicken enchiladas verde on a blog called One Dish Kitchen.  I decided to adapt it to what I have in my own kitchen and the ingredients available to me.

I also have a full-sized recipe for Green Chili Chicken Enchiladas on the blog, which you can find here. Its very delicious to say the least!

 

What really appealed to me about this smaller sized version was the ease of preparation and the small amount of ingredients needed to make it.  In this recipe ingredients are simply layered in the pan, with no rolling involved.

I also had a quantity of leftover turkey to use up from Thanksgiving, so do note that you can use either chicken or turkey in this recipe.  The turkey was delicious done this way!

 

About the most complicated part of the dish was the softening of the corn tortillas. You do need to fry them in a bit of oil to soften and brown. Do note that I have made enchiladas many times with soft flour tortillas and they are also delicious.

So, if you cannot get corn tortillas, or you don't happen to like corn tortillas, you can very easily just use flour tortillas. I could never find corn tortillas in the UK. 

WHAT YOU NEED TO MAKE CHICKEN ENCHILADAS VERDE (FOR ONE)

There are basically only five ingredients in the recipe, other than the toppings you choose to garnish your finished enchiladas with.

For the enchildas:

• canola oil (about 2 TBS)
• 3 (8-inch) corn tortillas
• 1 cup (140g) shredded cooked chicken
• 3/4 cup (195g) salsa verde
• 1/4 cup (35g) shredded Monterey Jack Cheese

To garnish: (all optional)

• Sliced fresh avocado
• chopped fresh tomatoes
• sour cream
• crumbled cotija cheese
• chopped fresh coriander
• sliced black olives
• chopped spring onions

 

It is impossible to buy just three tortillas, whether you buy corn or flour. These are an ingredient which freeze very well however and so I freeze the leftovers.  I stack them together with some parchment or wax paper in between and then wrap tightly, pop into a zip lock baggie and freeze. 

That way I can take out as many or as few as I want at any given time. They are great for enchiladas, burritos, tacos, etc. You can even make your own tortilla chips with them.

The original recipe called for Tomatillo Sauce. That's not something I have ever seen here so I used Salsa Verde which is the closest thing and probably has a bit more flavor to it.  In any case, it worked beautifully.

I also couldn't get Monterey Jack cheese, so I used a Tex Mex cheese blend. This also worked very well.

Also, as far as garnishes went, I only had sour cream and of course leftover salsa and so that is what we used today.  I would have loved to garnish with some avocado and chopped spring onion as well.  My mouth is watering just thinking about it! 

 

HOW TO MAKE CHICKEN ENCHILADAS VERDE (FOR ONE)

Trust me when I say nothing could be any easier! 

Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch pie dish. Set aside. (You can use any size baking dish that will hold your tortillas comfortably. The pie dish worked well for me.)

Heat the oil in a skillet over medium heat. Add the tortillas, one at a time, and cook until lightly browned on each side. Set aside on a plate lined with paper towels. Repeat until all of the tortillas have been cooked. (The original recipe used a lot more oil. I didn't think that was really necessary.)

To assemble, spoon 2 TBS of the salsa into the pie dish. Top with a tortilla. Layer on 1/2 of the chicken, 1/3 of the remaining salsa and 2 TBS of the cheese.

 

Layer a tortilla on top of the cheese, then add the remaining 1/2 of the chicken, 1/2 of the remaining salsa and 2 TBS of cheese. (I added an extra layer of salsa because I thought it would give more flavor.)

Lay the final tortilla on top. Spread with the remaining salsa and sprinkle the remaining cheese on top.

Bake in the preheated oven for 15 to 20 minutes until heated through and the cheese has melted. Serve hot with your favorite toppings. Enjoy!

 

These may not have been the most attractive enchiladas, but they certainly were delicious ones! I am sure that additional garnishes would have made them look more visually appealing.

I hope that they don't look so boring that it will put you off from making them. You could be missing out on something incredibly delicious if you don't! 

 

I think I would actually prefer these with flour tortillas. I am not a true convert to corn tortillas myself. For years I made my own flour tortillas from scratch for my enchiladas, and I guess I just have a taste for them!

They were really delicious however, and I loved the quickness and ease of preparation involved in making these. I think you will too!  Small batch chicken enchiladas verde, if you are a family of one, you can't lose!

If you are a fan of Mexican or Tex Mex here are some other recipes which you might really enjoy!!

CROCK POT BURRITOS - Stewing beef slow cooked in a homemade enchilada sauce. Wrapped in flour tortillas and topped with cheese. Amazingly delicious! 

SIMPLE CHILAQUILES - A Mexican dish of fried corn tortilla pieces simmered with salsa or mole and typically topped with cheese and other accompaniments (such as sliced onions, shredded chicken, and fried or scrambled eggs.) Traditionally this is a breakfast dish.

Chicken Enchiladas Verde

Yield: 1

Author: Marie Rayner

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This is an amazingly delicious single serving Tex Mex Entree. Much easier to make than traditional enchiladas, the ingredients in this dish are simply layered and then baked. Delicious doesn't have to be complicated!

Ingredients

For the enchildas:

• canola oil (about 2 TBS)
• 3 (8-inch) corn tortillas
• 1 cup (140g) shredded cooked chicken
• 3/4 cup (195g) salsa verde
• 1/4 cup (35g) shredded Monterey Jack Cheese

To garnish: (all optional)

• Sliced fresh avocado
• chopped fresh tomatoes
• sour cream
• crumbled cotija cheese
• chopped fresh coriander
• sliced black olives
• chopped spring onions

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch pie dish. Set aside.
2. Heat the oil in a skillet over medium heat. Add the tortillas, one at a time, and cook until lightly browned on each side. Set aside on a plate lined with paper towels. Repeat until all of the tortillas have been cooked.
3. To assemble, spoon 2 TBS of the salsa into the pie dish. Top with a tortilla. Layer on 1/2 of the chicken, 1/3 of the remaining salsa and 2 TBS of the cheese.
4. Layer a tortilla on top of the cheese, then add the remaining 1/2 of the chicken, 1/2 of the remaining salsa and 2 TBS of cheese.
5. Lay the final tortilla on top. Spread with the remaining salsa and sprinkle the remaining cheese on top.
6. Bake in the preheated oven for 15 to 20 minutes until heated through and the cheese has melted.
7. Serve hot with your favorite toppings. Enjoy!

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