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Small Batch Chicken Enchiladas Recipe

Small Batch Chicken Enchiladas Recipe
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4.7 from 7 reviews

This recipe for Small Batch Chicken Enchiladas is perfect for a cozy dinner serving 2-4 people. Filled with seasoned shredded chicken, creamy cheese, and topped with salsa, these enchiladas are baked until golden and crispy on the outside.

Ingredients

Chicken Enchiladas:

  • 1 pound boneless skinless chicken breasts, cooked and shredded (can be rotisserie)
  • 1 1/2 cups shredded Monterey Jack cheese or Mexican blend, divided
  • 3/4 cup sour cream
  • 1/2 small red onion, diced
  • 4 8″ flour tortillas
  • 2 teaspoons taco seasoning, to taste

Toppings:

  • 1 cup salsa
  • cilantro, salsa, avocado, guacamole, sour cream for toppings

Instructions

  1. Preheat oven: Preheat the oven to 350°F and grease an 8×8 baking dish.
  2. Prepare chicken filling: In a bowl, combine shredded chicken, half of the cheese, sour cream, diced onion, and taco seasoning. Mix well.
  3. Fill tortillas: Divide the chicken mixture onto the tortillas, roll them up, and place seam side down in the baking dish.
  4. Add salsa: Pour salsa over the tortillas, cover with foil, and bake for about 30 minutes.
  5. Top with cheese: Remove foil, sprinkle remaining cheese over enchiladas, and bake until cheese melts and edges are crispy, about 5-8 minutes.
  6. Serve: Top with cilantro, green onions, salsa, guacamole, or sour cream.

Notes

  • Montreal chicken seasoning can be used instead of taco seasoning.
  • For added heat, include jalapenos or RoTel in the chicken mixture. Pepper jack cheese can also be used.
  • Leftovers can be stored covered in the fridge for up to 3 days.

Nutrition

Find it online: https://cookedbysarah.com/small-batch-chicken-enchiladas-recipe/