Chicken and Cheese Enchiladas for Two

6 enchiladas
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Chicken and Cheese Enchiladas for Two
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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!


1/2 pound chicken
1/2 red pepper, sliced
1/2 yellow onion, sliced
1/2 cup sweet corn
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 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
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup stock
Pinch of cayenne pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve enchiladas immediately garnished with avocado, sour cream, and fresh cilantro.

Nutrition Info