White Chicken Enchiladas for Two
This easy recipe for creamy White Chicken Enchiladas for Two is made with tender, seasoned chicken wrapped in tortillas and smothered in a rich, cream sauce!
EASY ENCHILADA DINNER
Turn your favorite White Chicken Enchiladas into a smaller dinner for two with this simple but scrumptious recipe. I took my super popular recipe for creamy White Chicken Enchiladas (seriously, it is one of the most popular recipes on my site) and made an adjustment for the serving sizes. I also played around a little with the seasonings but feel free to use the Adobo seasoning I use in the original.
FREQUENTLY ASKED QUESTIONS (FAQ’S)
Don’t let the chipotle powder or green chiles make you nervous. They have a baby kick of flavor but I didn’t think these enchiladas are spicy. If that extra flavor isn’t your thing or you can’t handle any of it, feel free to leave it out.
This is a basic filling, but you can bulk it out a little more by adding some black beans and corn, or other enchilada filling that you enjoy.
Serve these enchiladas with any of your favorite sides. I served it here with my 3-Ingredient Mexican Rice, but you can also serve with a cilantro lime rice, Crock Pot Refried Beans, pinto beans, Mexican Cornbread, Grilled Corn on the Cob, Fried Corn or even a simple side salad!
Keep any leftovers in the fridge for up to 3 days, or keep them longer by storing them in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- shredded cooked chicken– you can use rotisserie chicken like I did, or you can use any leftover cooked chicken.
- shredded Monterey Jack cheese – this is easy to switch up. I know some folks like things super spicy and others do not so if you like it spicy, consider using pepper jack cheese.
- salt, black pepper, garlic powder, ground cumin, onion powder, chipotle powder – this is just a suggested seasoning. It is very easy to play around with this. Don’t add whatever you don’t like. Or, you can simply seasoning with a seasoning blend like adobe seasoning or taco seasoning (about 1 1/2 teaspoons).
- taco sized flour tortillas – you could also use corn tortillas. Corn tortillas are easier to fold if you warm them up first.
- unsalted butter – you can use salted butter if that is all you have.
- chicken stock – you can switch this out for a no or low sodium option if necessary.
- sour cream – plain greek yogurt can be substituted or even Mexican crema (Mexican crema is a little thinner than sour cream so keep that in mind).
- diced green chiles – can be left out if you don’t like it. I do not think this adds a lot of spice. I am super senstitive to spicy flavors (hello acid reflux!) and we did not find this spicy at all.
HOW TO MAKE WHITE CHICKEN ENCHILADAS FOR TWO
Preheat the oven to 350°F. Spray a 9×9-inch baking dish with cooking spray and set aside. In a medium bowl, stir together the chicken, half of the cheese, pepper, garlic powder, cumin, onion powder, salt, and chipotle powder. Divide the mixture among the 5 tortillas. Roll them up tightly, place them seam-side down into the baking dish and set aside.
In a small saucepot, melt the butter. Add the flour, whisk it in, and cook for 1 minute. Slowly stream in the chicken stock to avoid lumps. Allow to come to a simmer.
Once it comes to a simmer, take off the heat and whisk in the sour cream and green chiles.
Pour the sauce over the enchiladas. Top evenly with the remaining cheese.
Bake for 20-25 minutes until bubbly.
CRAVING MORE RECIPES?
- Crock Pot Pork Chops & Potatoes for Two
- Polish Casserole for Two
- Baked Ziti for Two
- Lasagna for Two
- Crock Pot Chicken Alfredo for Two
- Chicken Enchiladas with Red Sauce
- Ground Beef Enchiladas
- Easy Enchilada Rice (+Video)
- Air Fryer Chicken Enchiladas
- Bisquick Chicken Enchilada Bake
White Chicken Enchiladas for Two
Ingredients
- 1 cup shredded cooked chicken
- 1 ½ cups shredded Monterey Jack cheese (divided use)
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon chipotle powder
- 5 taco sized flour tortillas
- 1 ½ Tablespoons unsalted butter
- 1 ½ Tablespoons all-purpose flour
- 1 cup chicken stock
- ½ cup sour cream
- 2 ounces (½ a can) diced green chiles, not drained
Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch baking dish with cooking spray and set aside.
- In a medium bowl, stir together 1 cup shredded cooked chicken, 3/4 cups shredded Monterey Jack cheese, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon ground cumin, 1/4 teaspoon onion powder, 1/4 teaspoon salt and 1/8 teaspoon chipotle powder.
- Divide the mixture among 5 taco sized flour tortillas.
- Roll them up tightly, place them seam-side down into the baking dish and set aside.
- In a small saucepot, melt1 1/2 Tablespoons unsalted butter. Add 1 1/2 Tablespoons all-purpose flour, whisk it in, and cook for 1 minute.
- Slowly stream in 1 cup chicken stock to avoid lumps. Allow to come to a simmer.
- Once it comes to a simmer, take off the heat and whisk in1/2 cup sour cream and 2 ounces (½ a can) diced green chiles, not drained.
- Pour the sauce over the enchiladas.
- Top evenly with 3/4 cups shredded Monterey Jack cheese.
- Bake for 20-25 minutes until bubbly.
- Allow to cool slightly and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This makes 5 enchiladas. So it’s enough for one person to have 3 and the other person to have 2 or that third one can be split or saved for later.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made these enchiladas,Let me tell you how Delicious these were .my husband wants them again already.
Yay!! Thank you SO much Sheila!! I can’t tell you how happy it makes me to hear when someone really enjoyed a recipe. Thank you for coming back to comment!
I made these last night. and they were very flavorful! The only thing I changed was out of necessity – I was out of chicken broth so I used beef instead. I was concerned it would be overpowering, but it was actually very good. Thanks for a recipe for two!
Thank you so much Angie! You are so sweet to come back and comment! I love hear how recipes turned out and to know folks are enjoying them! It lets me know if I should be doing more like this 🙂