There’s nothing better than cheesy, saucy enchiladas straight from the oven.
These small batch chicken enchiladas are creamy, flavorful, and perfect for a cozy dinner without making too much food.
Why You’ll Love This Recipe
Perfect portion for couples or small families.
Uses simple ingredients like shredded chicken, sour cream, and salsa.
Creamy, cheesy, and packed with flavor.
Easily customizable with your favorite toppings.
What You’ll Need (Ingredient Highlights)
Shredded chicken adds protein—rotisserie chicken makes it extra easy.
Monterey Jack (or Mexican blend) melts beautifully and adds richness.
Sour cream creates a creamy filling and balances spice.
Flour tortillas wrap everything together for the classic enchilada texture.
Salsa acts as both sauce and flavor booster.
Pro Tips Before You Start
Warm tortillas slightly before rolling to prevent cracking.
Taste and adjust the taco seasoning in the filling.
Cover with foil while baking so the enchiladas stay moist.
Add toppings right before serving for freshness and crunch.
How to Make Small Batch Chicken Enchiladas
Step 1 – Prep the oven and dish
Preheat oven to 350°F. Grease an 8×8 baking dish with cooking spray.
Step 2 – Make the filling
In a large bowl, combine shredded chicken, half the cheese, sour cream, diced onion, and taco seasoning.
Mix well.
Step 3 – Roll the enchiladas
Spoon ¼ of the chicken mixture across the center of each tortilla.
Roll tightly and place seam-side down in the baking dish.
Step 4 – Add salsa and bake
Pour salsa evenly over the enchiladas.
Cover with foil and bake for 30 minutes.
Step 5 – Top with cheese
Remove foil and sprinkle remaining cheese on top.
Return to oven for 5–8 minutes until melted and slightly crisp at the edges.
Step 6 – Garnish and serve
Top with cilantro, avocado, guacamole, salsa, or extra sour cream. Serve warm.
What to Serve Them With
Spanish rice or cilantro-lime rice.
Refried beans or black beans.
A crisp side salad with lime dressing.
Variations / Substitutions
Swap chicken for cooked beef, turkey, or pulled pork.
Use corn tortillas instead of flour for a more traditional version.
Add black beans or corn to the filling for extra texture.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven covered with foil at 350°F until warmed through.
Freeze before baking for up to 2 months—add salsa and cheese after thawing.
FAQs
Can I use rotisserie chicken?
Yes, it’s a great shortcut for this recipe.
Can I make these ahead of time?
Yes, assemble and refrigerate overnight. Bake the next day.
Do I need to use flour tortillas?
No, corn tortillas also work but may be more delicate.
Can I make it spicier?
Use hot salsa or add jalapeños to the filling.
How do I keep the tortillas from getting soggy?
Lightly toast or warm them before rolling.
Can I double the recipe?
Yes, bake in a 9×13 dish for a larger batch.
Final Thoughts
These small batch chicken enchiladas are the perfect weeknight dinner—cheesy, creamy, and full of flavor without making a huge pan.
They’re easy to customize and always satisfying.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.