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Small Batch Chicken Enchiladas

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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!

overhead shot of a small batch of chicken enchiladas in a baking dish.

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.

overhead shot of an enchilada on a white plate drizzled with sour cream.

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.
  • SeasoningHomemade 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.
overhead shot of labeled ingredients laid out to make chicken enchiladas.

How to make Small Batch Chicken Enchiladas

  1. Step One: In a large bowl, mix the shredded chicken, half of the grated cheese, sour cream, onion, and taco seasoning. Combine well.
  2. 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.
collage of 4 photos showing the filling of chicken enchiladas.
  1. Step Three: Pour the salsa over the tortillas, cover with foil, and bake for about 30 minutes, until heated through.
  2. 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.
  3. Step Five: Serve topped with your favorite toppings and enjoy!
collage of 3 photos showing the assembling of enchiladas in a baking dish.

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.

wooden spoon lifting an enchilada from a baking dish.

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:

Mexican Pizza

Chicken Tortilla Soup

Homemade Cheesy Chicken Fajita Casserole

Easy Beef Enchiladas

RoTel Dip with Beef

Click here for my entire collection of flavorful Mexican recipes.

side view of the inside of a chicken enchilada.

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overhead shot of a small batch of chicken enchiladas in a baking dish.

Small Batch Chicken Enchiladas

Melissa Williams | Persnickety Plates
This recipe for chicken enchiladas with flour tortillas makes 4 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!
4.73 from 11 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Mexican
Servings 2 servings
Calories 800 kcal

Ingredients
 

  • 1 pound boneless skinless chicken breasts cooked and shredded (can be rotisserie)
  • 1 ½ cups shredded Monterey Jack cheese or Mexican blend, divided
  • ¾ cup sour cream
  • ½ small red onion diced
  • 4 8" flour tortillas
  • 2 teaspoons taco seasoning to taste
  • 1 cup salsa
  • cilantro, salsa, avocado, guacamole, sour cream for toppings

Instructions
 

  • Preheat oven to 350° F. Grease an 8×8 baking dish with nonstick cooking spray and set aside..
  • To a large bowl, add the shredded chicken, half of the grated cheese, sour cream, and onion; sprinkle in taco seasoning. Mix well to combine.
  • Lay out a tortillas and spoon 1/4 of the chicken mixture across the center. Repeat for the other three. Roll them up to close and place, seam side down, into the prepared baking dish.
  • Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 30 minutes.
  • Remove the foil and sprinkle the enchiladas with the remaining grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes.
  • Top with cilantro, green onions, salsa, guacamole, sour cream, or anything else you like.

Notes

Montreal chicken seasoning can be used in place of taco seasoning.
For heat, add diced jalapenos or a can of RoTel to the chicken mixture. Additionally, pepper jack can be used in place of monterey jack.
Store leftovers covered in the fridge for up to 3 days.

Nutrition

Serving: 1gCalories: 800kcalCarbohydrates: 17gProtein: 73gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 271mgSodium: 1675mgPotassium: 1394mgFiber: 3gSugar: 10gVitamin A: 1891IUVitamin C: 8mgCalcium: 776mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published January 16, 2010



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  1. Donna Young says

    5 stars
    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

  2. Pam Long says

    Yes thank you for the smaller portions. What salsa do you use?
    Will try this week!

  3. Michelle says

    5 stars
    Made these and loved them. I added jalepeno for some kick.

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