Home » Dinner Recipes » White Chicken Enchiladas for Two

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.

A plate with White Chicken Enchiladas and rice.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

Are these spicy?

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.

What else can I add to the enchilada filling?

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.

What to eat with White Chicken Enchiladas?

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!

How to store leftover White Enchiladas?

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.

A plate with Chicken Enchiladas for Two

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.
Taco size tortillas, shredded chicken, sour cream, shredded Monterey Jack cheese, black pepper, garlic powder, salt, garlic powder, cumin, onion powder chipotle powder, butter, flour, chicken stock, and diced green chiles.

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.

collage of three photos: shredded chicken with seasoning in a bowl; shredded chicken mixture shown inside tortilla; five rolled enchiladas in a baking sheet.

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.

collage of two photos: flour and butter mixed together in a sauce pan; chicken stock added to sauce pan.

Once it comes to a simmer, take off the heat and whisk in the sour cream and green chiles.

collage of two photos: sour cream and diced chilis added to sauce pan; whisk in sauce pan to combine all the ingredients.

Pour the sauce over the enchiladas. Top evenly with the remaining cheese.

collage of two photos: white sauce on top of chicken enchiladas in a baking dish; shredded cheese added on top of enchiladas.

Bake for 20-25 minutes until bubbly.

A baking dish of White Chicken Enchiladas.

CRAVING MORE RECIPES? 

Close up looking at a plate of Chicken Enchiladas for Two.

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!
5 from 6 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 servings

Ingredients

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.
    A glass bowl with chicken, half of the cheese, pepper, garlic powder, cumin, onion powder, salt, and chipotle powder.
  • Divide the mixture among 5 taco sized flour tortillas.
    chicken filling shown inside a flour tortilla.
  • Roll them up tightly, place them seam-side down into the baking dish and set aside.
    wrapped chicken tortillas in a baking dish.
  • 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.
    butter and flour in a sauce pan.
  • Slowly stream in 1 cup chicken stock to avoid lumps. Allow to come to a simmer.
    A saucepan of flour and melted butter and stock.
  • 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.
    White sauce on top of chicken enchiladas in a baking dish.
  • Top evenly with 3/4 cups shredded Monterey Jack cheese.
    Shredded cheese on chicken enchiladas in a baking dish.
  • Bake for 20-25 minutes until bubbly.
    A baking dish of White Chicken Enchiladas.
  • Allow to cool slightly and serve.
    A plate with White Chicken Enchiladas and rice.

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. 
Course: Main Course
Cuisine: American

Nutrition

Calories: 861kcal | Carbohydrates: 52g | Protein: 48g | Fat: 51g | Sodium: 1328mg | Fiber: 3g | Sugar: 8g

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. 5 stars
    Made these last night and they are without a doubt the best Enchiladas I have ever made or eaten anywhere. Made exactly as recipe stated but had to use smaller flour tortillas as that is what was in in the cupboard…improvise is the name of the cooking game. Woke up this morning wondering if I dared have leftovers for breakfast. Hmmm. Hey I’m the boss of Me now so why not? 🙂 They are that good. Shared already with daughter in Tucson who is a chef level home cook and she loved them too.

    1. Thanks so very much Jeannine! I really appreciate you taking the time to come back and comment! I always appreciate the feedback!

    1. 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!

  2. 5 stars
    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!

    1. 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 🙂