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These single serving chicken enchiladas are made with tender shredded chicken, a creamy homemade sauce, and melted cheese wrapped in soft flour tortillas. They’re easy to make and bake in about 30 minutes.
Why You’ll Love This Recipe
- Quick to Make: Bakes in about 30 minutes.
- Creamy and Flavorful: A smooth, rich sauce coats the enchiladas and bakes into a delicious, cheesy finish.
- Perfect for One: Made just for one person with no leftovers.
- Comforting and Filling: Warm, cheesy, and packed with chicken.
This is a single serving version of the chicken enchiladas recipe I made all the time when my kids were growing up. It was one of those recipes that always brought everyone to the table. Even now, it’s one of the first things my daughter asks for when she comes to visit.
I’ve scaled it down just for one so you can enjoy the same creamy, cheesy, comforting dish without needing to make a full pan. It’s warm and filling, with tender chicken and a creamy sauce that’s so easy to make from scratch. It’s the kind of meal that feels special, even though it’s simple enough to make on any weeknight.
This dish is delicious on its own, but it’s also a great option for Cinco de Mayo or any night of the week. Pair it with Spanish Rice For One, Mexican Street Corn Salad For One, or my Small Batch Guacamole. Be sure to add a Skinny Margarita for full and flavorful meal.
Ingredients
If you have any ingredients leftover from this small white chicken enchiladas recipe, check out our Leftover Ingredients Recipe Finder.
- Flour Tortillas: Use two 8-inch flour tortillas, either store-bought or homemade. You can use our homemade flour tortilla recipe.
- Cooked Chicken: Use shredded or chopped cooked chicken. You can make it quickly using our baked chicken breast recipe or air fryer chicken thighs recipe.
- Seasonings: Use ground coriander and ground cumin. These two spices work well together. Cumin gives an earthy, warm flavor while coriander adds a fresh, slightly sweet citrus note. A pinch of oregano adds a subtle herbal flavor and can be used in place of cumin if needed.
- Flour and Sour Cream: These are mixed together to create a smooth, stable base for the sauce. The flour helps thicken the sauce as it cooks, while the sour cream adds creaminess and a slight tang without curdling. Use leftover sour cream in our small chicken and biscuits casserole or chicken divan for one.
- Monterey Jack Cheese: Melts smoothly and adds a mild, creamy flavor. You can also use Pepper Jack for a bit of heat, Gruyère for a richer taste, or Mozzarella for a milder, stretchy texture. Use what you have or prefer, just make sure it’s a good melting cheese.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here are a few ways to change up this recipe depending on what you have or prefer:
- Green Chile Enchiladas: Stir in a spoonful of chopped green chiles into the sauce.
- Leftover Turkey Enchiladas: Use leftover cooked turkey breast instead of chicken.
- Vegetable Enchiladas: Add ¼ to ½ cup of cooked vegetables like bell peppers, zucchini, or mushrooms to the filling.
How To Make Chicken Enchiladas
These photos and instructions help you visualize how to make a small batch of chicken enchiladas. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (175°C). Wrap the tortillas in foil and warm them in the oven for 10 minutes until softened, or microwave on a plate covered with a damp paper towel for 20 seconds. Set aside.
- Make the sauce: In a 1-quart saucepan, melt the butter over medium-high heat. Add the chopped onion, garlic, coriander, cumin, salt, and black pepper. Cook for about 2 minutes, stirring occasionally, until the onion is soft. In a small bowl, stir the flour into the sour cream until smooth, then add it to the pan. Stir in the chicken broth and cook for 2 minutes, until the sauce thickens and bubbles.
- Add cheese and season: Remove the pan from heat and stir in ¼ cup of shredded cheese. Taste and add salt if needed, I usually add about ⅛ teaspoon.
- Make the filling: In a bowl, mix the cooked chicken with ½ cup of the sauce and ¼ cup of shredded cheese.
- Assemble the enchiladas: Divide the filling between the two tortillas, roll them up, and place seam side down in a 5×7-inch baking dish with a few tablespoons of sauce spread on the bottom.
- Top and bake: Pour the remaining sauce over the enchiladas and top with the rest of the cheese. Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes more, until heated through and the cheese is melted.
- Let rest: Remove from the oven and let the enchiladas sit for 10 minutes before serving.
Expert Tips
- Warm the Tortillas: Softening them first keeps them from cracking when rolled.
- Use Freshly Grated Cheese: It melts more smoothly than pre-shredded cheese.
- Use the Right Dish: A small baking dish, like a 5×7-inch or similar size, holds the enchiladas snugly.
- Cover with Foil: This helps keep the enchiladas moist while baking. Uncover near the end to melt and slightly brown the cheese.
Frequently Asked Questions
Yes, just warm them before rolling so they don’t crack. The flavor and texture will be a little different.
Yes, you can assemble the enchiladas ahead of time and refrigerate them. Just be sure to let the dish come to room temperature before baking.
Yes, just use a larger baking dish and double all the ingredients.
If you have any leftovers, cover and refrigerate them for up to 2 days. Reheat in the oven or microwave until warmed through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this small batch chicken enchiladas recipe or any recipe from One Dish Kitchen, let me know! Leave a rating and share your thoughts in the comments below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Chicken Enchiladas For One
Equipment
Ingredients
- 2 (8-inch) flour tortillas
- 1 tablespoon salted butter
- ¼ cup chopped onions
- 1 clove garlic -minced
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cumin
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon all-purpose flour
- 4 tablespoons sour cream (2 oz)
- ½ cup chicken broth
- 1 cup shredded Monterey Jack cheese -divided
- 1 cup cooked shredded or diced chicken
Instructions
- Preheat the oven to 350°F (175°C). Wrap the tortillas in foil and warm them in the oven for 10 minutes until softened, or microwave on a plate covered with a damp paper towel for 20 seconds. Set aside.
- In a 1-quart saucepan, melt the butter over medium-high heat. Add the chopped onion, garlic, coriander, cumin, salt, and black pepper. Cook for about 2 minutes, stirring occasionally, until the onion is soft.
- In a small bowl, stir the flour into the sour cream until smooth, then add it to the pan. Stir in the chicken broth and cook for 2 minutes, stirring frequently, until the sauce thickens and bubbles.
- Remove the pan from heat and stir in ¼ cup of shredded cheese. Taste and add salt if needed.
- In a bowl, mix the cooked chicken with ½ cup of the sauce and ¼ cup of shredded cheese.
- Divide the filling between the two tortillas, roll them up, and place seam side down in a 5×7-inch baking dish with a few tablespoons of sauce spread on the bottom of the dish.
- Pour the remaining sauce over the enchiladas and top with the rest of the cheese. Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes more, until heated through and the cheese is melted.
- Remove from the oven and let the enchiladas sit for 10 minutes before serving.
Notes
- Warm the Tortillas: Softening them first keeps them from cracking when rolled.
- Use Freshly Grated Cheese: It melts more smoothly than pre-shredded cheese.
- Use the Right Dish: A small baking dish, like a 5×7-inch or similar size, holds the enchiladas snugly.
- Cover with Foil: This helps keep the enchiladas moist while baking. Uncover near the end to melt and slightly brown the cheese.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Good recipe,
Thank you!