Enchiladas for TwoJump to Recipe
Normally, if I’m making enchiladas, I’m MAKING ENCHILADAS. But, it’s also night to have a pared-down version of enchiladas that can be made faster and enjoyed without a ton of leftovers! This Enchiladas for Two recipe is all you need! It makes six perfect 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).
If you are looking for a special dish to make for Cinco de Mayo this week, this Enchiladas for Two recipe is a great idea and don’t forget the margaritas!
Making the Chicken Filling
The filling for these enchiladas is easy and flexible. I used a mix of chicken, 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!
This whole mixture will need 6-8 minutes to cook. It’s done when the chicken is cooked through and the peppers and onions are softened.
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 work with and cooks a little faster also.
Basically, you just melt 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 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 fillings and 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 for Two
Place the enchiladas in a baking dish with a spoon of sauce on the bottom. Make sure to place the enchiladas seam-side down so they 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, 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
- Any leftover grilled protein (pork, steak, etc.)
- Black beans and extra peppers
- Sauteed vegetables like zucchini and squash
I hope you all have a great Cinco de Mayo and even if you can’t have a huge Cinco de Mayo bash, you can still enjoy some great Tex-Mex food!
Normally enchiladas are a huge production at my house, but this version takes a few shortcuts (but still uses a delicious homemade sauce). It’s doable in about an hour and is perfect for a two-person enchilada party!
Small Batch Enchilada Sauce:
- 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.