Small Batch Chicken Enchiladas Recipe

If you’re on the lookout for a cozy, flavor-packed meal that’s fast to make and perfect for a duo (with some leftovers, if you’re lucky), these Small Batch Chicken Enchiladas deliver pure comfort on a weeknight. This is the recipe I turn to when I crave that irresistible combo of creamy, cheesy chicken, tangy salsa, and gooey melted cheese, all wrapped up in tender flour tortillas and baked just until golden. Everything about these enchiladas is crave-worthy, from the rich filling to the customizable toppings, making them a go-to dinner for two or a small gathering with room for seconds.

Ingredients You’ll Need

Simple doesn’t mean boring — in fact, every ingredient in these Small Batch Chicken Enchiladas plays a starring role. Succulent chicken brings substance, while the cheese and sour cream make the filling luscious. Flour tortillas get perfectly golden, and the toppings splash color and extra freshness over the top.

• Chicken: Shredded cooked chicken (rotisserie saves time!) adds protein and heartiness to the enchilada filling.
• Monterey Jack Cheese or Mexican Blend: Melts smoothly and gives every bite gooey, cheesy comfort; save some for that bubbly topping.
• Sour Cream: Introduces creamy richness and a tangy note that balances out the spices and salsa.
• Red Onion: Adds a pop of color and just enough bite without overpowering the dish.
• Flour Tortillas: Perfect for rolling, they get toasty around the edges and soak up all the savory flavors.
• Taco Seasoning: Infuses the filling with a crave-worthy southwest flavor you can easily adjust to your taste.
• Salsa: Lends moisture and a hit of bright, zesty flavor both inside and over the top of the enchiladas.
• Optional Toppings (cilantro, salsa, avocado, guacamole, sour cream): The more the merrier — toppings bring color, creaminess, and freshness!

How to Make Small Batch Chicken Enchiladas

Step 1: Prep Your Baking Dish

First things first: preheat your oven to 350 degrees Fahrenheit and lightly grease an 8×8-inch baking dish. This little step ensures your Small Batch Chicken Enchiladas don’t stick, and helps the tortillas crisp up nicely around the edges.

Step 2: Mix the Filling

Grab a large mixing bowl and combine your shredded chicken, half of the cheese, sour cream, red onion, and taco seasoning. Mix until everything is thoroughly coated — you’re looking for a creamy, generously cheesy mixture with plenty of flavor in every spoonful.

Step 3: Fill and Roll the Tortillas

Lay a flour tortilla flat on your work surface. Spoon a quarter of the chicken filling across the center, then roll it up snugly. Place each rolled tortilla seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling for a perfectly packed pan.

Step 4: Top with Salsa and Bake

Pour the salsa evenly over the enchiladas, using a spoon to make sure every roll is coated. Cover the dish tightly with aluminum foil and bake for about 30 minutes — you want the filling to heat through and the flavors to meld together.

Step 5: Add More Cheese and Finish Baking

Uncover the enchiladas, sprinkle over the rest of your shredded cheese, and return the dish to the oven. Bake for 5 to 8 minutes more, just until the cheese melts into gooey perfection and the tortilla edges start to get lovely and crisp. That final cheesy top is what really makes these Small Batch Chicken Enchiladas irresistible!

How to Serve Small Batch Chicken Enchiladas

Garnishes

Go wild with your toppings! Chop up fresh cilantro, add more salsa, pile on diced avocado or dollops of guacamole, and offer extra sour cream for dipping. Each garnish adds a burst of freshness and richness that makes every bite pop.

Side Dishes

To turn Small Batch Chicken Enchiladas into a complete meal, serve them alongside a simple green salad, some fluffy Spanish rice, or refried beans. If you’re feeling festive, add chips and a bowl of pico de gallo to the table too.

Creative Ways to Present

Make individual mini-casserole servings, or slice the enchiladas and arrange them on a platter drizzled with more salsa and sprinkled with extra herbs. You can even set up a build-your-own topping bar for guests to customize their plates.

Make Ahead and Storage

Storing Leftovers

Got extras? Lucky you. Once the Small Batch Chicken Enchiladas are completely cool, cover the pan tightly or store portions in airtight containers. They’ll taste just as good for up to three days in the fridge, perfect for tomorrow’s lunch or another cozy dinner.

Freezing

For longer storage, assemble the enchiladas up to the step before baking. Wrap the dish tightly in foil and freeze for up to three months. To cook, thaw overnight in the refrigerator, then bake as instructed. You can also freeze baked leftovers — just know the texture may be a bit softer on reheating, but the flavor will still be spot on.

Reheating

Reheat individual portions in the microwave, or cover the baking dish and warm in a 350-degree oven until heated through. Add a splash of extra salsa if things look dry, and don’t forget a new sprinkle of cheese on top for that just-baked feel!

FAQs

Can I use corn tortillas instead of flour?

Absolutely! While flour tortillas are classic for these Small Batch Chicken Enchiladas, corn tortillas work too. Just warm them first so they’re pliable and less likely to tear during rolling.

What’s the best way to shred chicken quickly?

For speed, use two forks to pull cooked chicken breasts apart (rotisserie chicken is a total time-saver). Or, toss hot chicken in a stand mixer and let the paddle attachment do the work in seconds!

How spicy will these enchiladas be?

That’s entirely up to you. Choose a mild or medium salsa and adjust the taco seasoning to taste. If you crave more heat, sprinkle in some chili flakes or stir in canned diced jalapenos to the filling.

Can I double this recipe?

Absolutely! Just use a larger baking dish and double every ingredient — it’s still easy, still delicious, and just as customizable for a crowd.

What other toppings are good on Small Batch Chicken Enchiladas?

So many! Try diced tomatoes, pickled onions, thinly sliced radishes, shredded lettuce, or crumbled queso fresco to add more flavor, crunch, and vibrant color to each serving.

Final Thoughts

Every time I make these Small Batch Chicken Enchiladas, I’m reminded that simple ingredients and a dash of creativity can make for the coziest meal. If you’re craving comfort food that’s quick, customizable, and guaranteed to please even a picky eater, don’t wait to try these — they just might become your new weeknight favorite too!

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