This recipe for chicken enchiladas for two 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 two 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!
Why we love this recipe
- 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.
Helpful Tools
- 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, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Chicken – Use boneless, skinless cooked chicken breast. I like to match a batch of shredded chicken 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 Enchiladas for Two
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- 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 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 🙂
- 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!
Storage & Leftovers
How to store leftovers
Keep leftover enchiladas stored in an airtight container in the fridge for up to 3 days.
Can I freeze enchiladas?
Yes, enchiladas generally freeze well! 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 likely 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
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.
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.
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.
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 inspired recipes.
Chicken Enchiladas for Two
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.1 pound boneless skinless chicken breasts, 1 1/2 cups shredded Monterey Jack cheese, 3/4 cup sour cream, 1/2 small red onion, 2 teaspoons taco seasoning
- 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.4 8" flour tortillas
- Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 30 minutes.1 cup salsa
- 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.cilantro, salsa, avocado, guacamole, sour cream
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
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.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published January 16, 2010
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
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
Thank you, Donna!
Yes thank you for the smaller portions. What salsa do you use?
Will try this week!
If I have time, I make my own. If not, I like Herdez 🙂
Made these and loved them. I added jalepeno for some kick.
Recipe is perfect amount for 2 people. I ended up adding an extra 1/2 recipe to accommodate the 1.5 lbs of chicken and burrito size tortillas I had. I’ll make this again. TY
Thanks, Margit! I’m glad you liked it.
Thank you Melissa, this enchiladas recipe was great for 2 people who are now empty nesters. Tasted great and have added it to my menu for the future.
Lucy
I’m so glad you liked them. Thanks, Lucy!