Chicken Fajita Enchiladas for Two
Normally enchiladas are a huge production, but these chicken fajita enchiladas are doable in about an hour and are great for a two-person party!
Chicken Fajita Enchiladas for TwoJump to Recipe
Normally, if I’m making enchiladas, I’m MAKING ENCHILADAS. But, it’s also nice to have a pared-down version of enchiladas that can be made faster and enjoyed without a ton of leftovers! These Chicken Fajita Enchiladas are a small batch enchilada that’s perfect for Two!
The base recipe makes six perfect chicken fajita enchiladas which feeds two adults with maybe one leftover for a quick snack the next day!
Of course, you could easily double or triple this recipe for a full-on enchilada experience, but I actually liked having a smaller version that is much faster to make and left us with very few leftovers (we already have a packed fridge).
These Chicken Fajita Enchiladas should be in your tex-mex recipe lineup! Don’t forget the margaritas!
Table of contents
- Difference between Fajitas and Enchiladas
- Instructions on Making the Chicken Filling
- Making the Small Batch Enchilada Sauce
- Making the Fajita Enchiladas
- Baking the Enchiladas
- How to Serve the Enchiladas
- Other Enchilada Filling Ideas
- My Chicken Fajita Enchilada recipe (Small Batch)
- Here are a few other great Tex-Mex recipes!
Difference between Fajitas and Enchiladas
This might seem basic for some home cooks, but some might have questions on the difference here. Generally, fajitas are served in a skillet with protein, peppers, onions, and warm flour tortillas. You usually assemble them yourself at the table.
On the other hand, enchiladas tend to be stuffed and rolled in corn tortillas and baked in a spicy sauce with lots of cheese.
In my opinion, fajitas are much easier to make and less messy, but many people prefer the saucy baked deliciousness of enchiladas.
This recipe tries to combine these two concepts into Chicken Fajita Enchiladas and by keeping the number of enchiladas to a small batch, it’s not a huge production to make, which is nice.
Instructions on Making the Chicken Filling
The filling for these enchiladas is easy and flexible and it has basic ingredients. I used a mix of sauteed chicken, bell peppers, onions, and corn, but you can make it your own. I used a few boneless skinless chicken cutlets (about 1/2 pound) but if you had some leftover chicken you could use that!
Add the chicken to the skillet and season with salt, pepper, and chili powder. Once the chicken is mostly cooked, add the peppers, onions, and corn! If you wanted to spice up the seasoning, you could use fajita seasoning or add things like cumin and paprika.
This whole mixture will need 6-8 minutes to cook over medium-high heat. It’s done when the chicken is cooked through and the peppers and onions are tender.
This was my finished filling. I roughly chopped up the chicken but didn’t worry about shredding it completely.
Making the Small Batch Enchilada Sauce
This sauce is a riff on my chili gravy recipe, but just for a smaller batch. It’s easier to make and cooks a little faster than the huge batch. In a pinch, you could use a storebought red enchilada sauce as a substitute, but if there was one thing to make from scratch in this recipe that sets it apart, it’s this sauce!
Start by melting the butter in a small pot and then whisk in the flour and spices!
Cook that over low heat for a minute and then slowly whisk in the stock. I like to use beef stock, but you could use any stock you have or even water in a pinch.
The results are a thin gravy that is SO flavorful and delicious!
Making the Fajita Enchiladas
A quick tip on tortillas: Generally, if I’m making a huge amount of enchiladas, I set up a station where I cook the tortillas for a few seconds in hot oil to loosen them up. That seemed like too much work for six enchiladas.
Instead, I just wrapped the tortillas (2 at a time) in paper towels that were really wet. Microwaving them for 30 seconds on high made the tortillas really flexible and they didn’t crack on me at all. Way easier than the oil method and great if you are just making a few!
Filling the enchiladas is pretty straightforward. Add some chicken mixture and cheese along with a drizzle of sauce.
Roll up each tortilla and you are ready to go. It’s amazing how fast you can make six!
Baking the Enchiladas
Place the enchiladas in a baking dish with a spoon of sauce on the bottom. Make sure to place seam side so the chicken fajita enchiladas don’t open up in the oven. Then pour over all the sauce!
Top with the cheese and bake for 15-20 minutes until cheese is melted and sauce is bubbling!
Look at these beauties!
How to Serve the Enchiladas
I keep it standard for serving these. Serve them hot out of the oven garnished with cilantro, sour cream, diced red onion, shredded lettuce, and maybe a slice of avocado. Honestly, a handful of chips is a good idea for scooping up extra sauce also!
Other Enchilada Filling Ideas
If you don’t have chicken on hand, here are a few simple filling ideas!
- Ground beef and peppers
- Add cream cheese to the filling for a creamier filling
- Any leftover grilled protein (pork, steak, etc.)
- Black beans, diced tomatoes, and extra peppers
- Sauteed vegetables like zucchini and squash
These are a new favorite at House Macheesmo. Bookmark these chicken fajita enchiladas for any small game day celebration or even Cinco de Mayo isn’t that far away!
My Chicken Fajita Enchilada recipe (Small Batch)
Chicken and Cheese Enchiladas for Two
- ½ pound chicken
- ½ red pepper sliced
- ½ yellow onion sliced
- ½ cup sweet corn
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- 6 small corn tortillas
- 1 cup grated cheese
- Cilantro garnish
- Avocado for serving
- Sour cream for serving
Small Batch Enchilada Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup stock
- Pinch of cayenne pepper
- Preheat oven to 350˚F. In a small skillet, add a drizzle of olive oil and add chicken over medium-high heat. I like to use boneless skinless breasts, but you can use any cut or use leftover cooked chicken. Season the chicken with salt, pepper, and chili powder. Cook for 3-4 minutes until chicken is mostly cooked through.
- Add onions, peppers, and corn and continue to cook until chicken is cooked through and peppers and onions are softened, about another 4 minutes. Then remove from heat and roughly chop chicken.
- To make sauce, melt butter in a small saucepan over low heat. Whisk in flour along with all other spices. Cook for a minute and then slowly whisk in stock until the sauce is the consistency of a light gravy. Keep warm.
- To make enchiladas, wrap two tortillas at a time in soaked paper towels and microwave for 30 seconds on high. Then add filling to center of warmed tortilla and a spoonful of sauce. Roll tortilla into a tight enchilada. Place rolled enchilada in a small baking dish (Add a thin layer of sauce to the bottom of the dish). Place the enchilada seam-side down. Repeat until you make six enchiladas.
- Spoon all of the sauce over the top of the enchiladas and top with grated cheese. Bake for 15-20 minutes until sauce is bubbling and cheese is melted.
- Serve enchiladas immediately garnished with avocado, sour cream, and fresh cilantro.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Here are a few other great Tex-Mex recipes!
- Street Corn Guacamole
- Shredded Chicken Flautas
- Fried Tacos “Especial”
- Chili Lime Sheet Pan Chicken Fajitas from The College Housewife
2 Responses to “Chicken Fajita Enchiladas for Two” Leave a comment
Making these for lunch out of quarantine leftovers. They look so good.
These look so good! I usually make green enchiladas with a roasted tomatillo sauce but these look like the tex mex enchiladas I grew up with. Excited to try these!