Mini Green Chicken Enchilada Pies

A casserole dish with Green Chicken Enchilada Pie a bowl of tortilla chips, half and avocado and lime in the background

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5 from 1 vote

A super simple way to make enchiladas for one, or make your own for a crowd!

Prep Time15

Cook Time4

Course: dinner

Cuisine: Mexican

Servings:

Calories: 367kcal

Author: Anne Danahy, RD

Ingredients

1 pound boneless, skinless chicken breasts
16 ounces salsa verde jarred (about 1 ½ 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 ½ 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