Mini Green Chicken Enchilada Pies
A super simple way to make enchiladas for one, or make your own for a crowd!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 16 ounces salsa verde jarred (about 1 1/2 cups)
- 15 ounce can pinto beans drained, rinsed
- 8 corn tortillas small (6-inch)
- 2 cups shredded cheese Mexican blend
- optional garnishes: pickled vegetables, sour cream or plain Greek yogurt, avocado
Instructions
- Place the chicken breasts, salsa verde, and pinto beans in a crockpot and cook on low for 4 hours.
- When the chicken is cooked through, shred it using 2 forks to pull it apart.
- This step is optional but recommended: Lightly toast 8 corn tortillas in a pan over medium-high heat, or on a medium-heat grill
- Add 1-2 tablespoons of the sauce to the bottom of a mini casserole dish.
- Layer one tortilla, with about 1/2 cup of the chicken and pinto bean mixture, and about 2 tablespoons of the shredded cheese.
- Repeat the above step with another layer tortilla, chicken and bean mixture, and cheese.
- Place each casserole dish in the microwave for one minute to melt the cheese (or under the broiler on high heat for about one minute).
- Top with pickled vegetables, avocado slices, sour cream as desired.
Video
Notes
Freeze any leftover green chicken enchilada sauce in individual containers if making just one portion at a time. Or assemble 6 mini green chicken enchilada pies, and freeze each one individually.
Get the recipe for Mexican Pickled Vegetables here
Nutrition info does not include the optional toppings.
Nutrition
Calories: 367kcalCarbohydrates: 32gProtein: 30gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 78mgSodium: 1071mgPotassium: 722mgFiber: 5gSugar: 6gVitamin A: 748IUVitamin C: 4mgCalcium: 254mgIron: 2mg
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