This recipe for chicken enchiladas with flour tortillas makes four enchiladas, filled with seasoned chicken in a creamy cheesy filling, rolled and topped with salsa and cheese then baked until golden and crispy on the outside. A delicious dinner for 2-4 people made easy!
Chicken Enchiladas for Two
I love a creamy cheesy chicken enchilada, whether it’s made with a green enchilada sauce, red enchilada sauce, a white sauce like these sour cream chicken enchiladas, or even in green chili chicken enchilada soup!
However, there are occasions when it just doesn’t make sense to make a large batch of them. That, or I have yet to go grocery shopping and I only have a few flour tortillas left.
Good thing that even a small batch of this Mexican-inspired easy chicken enchiladas recipe brings big flavor!
They’re loaded with layers of flavors using simple fresh ingredients and though not authentic, making them at home will rival anything you’d get at your favorite Mexican restaurant!
Dinner is served in under an hour for you and up to 3 other people!
Why you’ll love Small Batch Chicken Enchiladas
Quick and easy – With just 10 minutes of prep time, the rest of the time is spent in the oven giving you time to clean up, set the table, and make a side salad all before the oven timer goes off!
Tons of flavor – A filling full of sour creamy and melty cheese, flavorful seasoning, and tender chicken. Adding your favorite toppings brings it to another level.
Great for small crowds – No need to fuss over dinner for a large crowd. This simple, casual dinner for just you and a few friends or family is the perfect way to enjoy good company.
Can be doubled – If you do want leftovers or prepare enough to make ahead and freeze for later, you can easily make more.
Equipment you’ll need
- 8×8 baking dish – This size is perfect for small-batch recipes, baked goods included.
- Veggie chopper – A lifesaver when it comes to chopping onions!
- Silicone spatulas – Nice and durable, so I have a few. Great for mixing thicker consistencies.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Chicken – Use boneless, skinless cooked chicken breast. I like to match a batch in the instant pot, but it’s a great time to use up leftovers, or for convenience, use a store-bought rotisserie chicken.
- Cheese – Freshly grated Monterey Jack cheese is what I prefer. You can use pre-shredded cheese if you want, but you’ll find freshly grated melts much better. It also tastes better! A Mexican blend is also a good choice.
- Sour Cream – We’re not making a sauce, so we’re adding sour cream to the filling to use as a thick, creamy filling.
- Onion – Diced red onion is a mild choice, and less pungent than yellow or white onions. My kids aren’t always pleased to find pieces of onion in their food, so it helps to use a sweeter type.
- Flour Tortillas – Use 8″ flour tortillas. They are much softer and more pliable than corn tortillas which help to be able to fold them without them breaking.
- Seasoning – Homemade taco seasoning is what I reach for but a packet can be used, or Montreal Chicken Seasoning is a good alternative for “regular” seasoning.
- Salsa – Love using my copycat restaurant salsa for the top of these enchiladas, but you could replace it with your favorite store bought (I like Herdez). Or opt to use an enchilada sauce if you prefer.
- Optional Toppings – Sour cream, cilantro, green onions, guacamole.
How to make Small Batch Chicken Enchiladas
- Step One: In a large bowl, mix the shredded chicken, half of the grated cheese, sour cream, onion, and taco seasoning. Combine well.
- Step Two: Spoon 1/4 of the mixture down the center of each of the tortillas. Roll them up tight and place them seam side down into a greased 8×8 baking dish.
- Step Three: Pour the salsa over the tortillas, cover with foil, and bake for about 30 minutes, until heated through.
- Step Four: Remove the foil and sprinkle the top with remaining grated cheese and continue baking uncovered until the cheese is melted and the edges are slightly crisp. This should be about 5-8 minutes.
- Step Five: Serve topped with your favorite toppings and enjoy!
What to serve with Small Batch Chicken Enchiladas
Complete it with all your Tex-Mex favorites. Pico de Gallo, homemade tortilla chips, a side salad, rice and beans, cilantro lime rice, refried beans, queso blanco, or Mexican corn are some of our family’s top choices.
Or you could keep it simple and just load it up with toppings and call it a day!
Finish it off with a giant chocolate chip cookie 🙂
Possible Substitutions/Additions
- I prefer flour tortillas as mentioned earlier, but you can swap them with corn tortillas for sure. They are sturdier and less likely to become soggy and also smaller in size so you might be able to fit more in a batch.
- Only have large tortillas? Make two bigger ones and line them up in a loaf pan to bake!
- Add in some chilis, corn, beans, or refried beans to bulk up the filling with added flavors.
- Swap the cheese for your favorite. Cheddar cheese is always a popular choice.
- Make these small batch chicken enchiladas using shredded pork or beef for a change!
How to reheat and store Small Batch Chicken Enchiladas
How to store leftovers
Keep leftovers stored in an airtight container.
How long will this easy chicken enchiladas recipe last in the fridge?
Store them in the fridge for up to 3 days.
Can I freeze enchiladas?
Once they’re baked and completely cooled, wrap them tightly to avoid freezer burn and keep them frozen for up to 3 months. Sometimes things with creamy fillings and sour cream can change texture once thawed.
If you’re making them ahead of time, wrap and assemble them, then cover them and keep them in the fridge or freezer until you’re ready to bake them. Thaw in the fridge overnight, then bake as directed.
How to reheat chicken enchiladas?
Since there probably won’t be much leftover to heat up, using the microwave is probably the most efficient. You can also pop them in the air fryer or the oven to heat through.
FAQs
Can you make enchiladas ahead of time without getting soggy?
To prevent the enchiladas from getting soggy, wait to top them with salsa until right before you’re ready to bake them.
You can prep the rest ahead of time, cover and keep in the fridge, but don’t pour the sauce over the top until you’re ready to pop them in the oven.
Can I use low fat sour cream instead?
No, I don’t recommend it. It’s thinner and may curdle in the heat. Greek yogurt is a good sub for more protein.
You could also try and use cream cheese instead, or use both cream cheese and sour cream together.
How can I add a bit of spice?
Throw some diced jalapeno into the chicken and cheese mixture or serve with sliced jalapeno on top.
A can of RoTel (in whichever heat level you prefer) would be good, too.
You can also use pepper jack cheese for a bit of a kick.
Can I make these vegetarian?
Omit the meat and bulk it up with veggies like bell peppers, cauliflowers, zucchini, broccoli, etc.
Need more Mexican-inspired recipes? Try these:
Homemade Cheesy Chicken Fajita Casserole
Click here for my entire collection of flavorful Mexican recipes.
Originally published January 16, 2010
Donna Young says
Thank you, Two Seniors, I appreciate some smaller recipes! Its great to have recipes for 10 or 12 people, but two of us with smaller appetites, thais is great! Thanks.. Keep up the good work!
Donna
Melissa Williams says
Thank you, Donna!
Pam Long says
Yes thank you for the smaller portions. What salsa do you use?
Will try this week!
Melissa Williams says
If I have time, I make my own. If not, I like Herdez 🙂
Michelle says
Made these and loved them. I added jalepeno for some kick.