White Chicken Enchiladas for Two

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There’s just something magical about creamy, cheesy enchiladas bubbling away in the oven. And when you scale it down for two, it somehow becomes even more comforting—like it was made just for you (and someone you really like). These White Chicken Enchiladas for Two are the answer to all those weeknights when you want something hearty and homey but don’t want a mountain of leftovers.

I originally whipped this up when I had some leftover rotisserie chicken and a half-empty container of sour cream staring at me from the fridge. It turned into one of those why-don’t-I-make-this-more-often? dinners that now regularly shows up in our rotation. It’s rich and flavorful, without being heavy, and the chipotle powder adds the perfect subtle warmth without taking over. Plus, we’re using flour tortillas so you get that soft, melt-in-your-mouth texture every time.

Let’s dive right in, shall we?

What Makes These Enchiladas So Special?

These aren’t your average smothered enchiladas. Instead of a tomato-based sauce, we’re going with a creamy sour cream and green chile sauce that’s velvety and tangy with just a little kick. It pairs so beautifully with the seasoned chicken and Monterey Jack cheese.

Also, because this recipe is portioned perfectly for two, there’s no need to pull out the giant casserole dish or worry about how many days you’ll be eating leftovers. Just five enchiladas nestled side-by-side, baked until golden and bubbly.

Ingredients You’ll Need

  • 1 cup shredded cooked chicken

  • 1 ½ cups shredded Monterey Jack cheese, divided

  • 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 can) diced green chiles, not drained

STEP 1: Prep Your Baking Dish

First things first—go ahead and preheat your oven to 350°F. Lightly grease a 9×9-inch baking dish with a bit of cooking spray. This will help prevent the tortillas from sticking and make clean-up a breeze.

STEP 2: Make the Chicken Filling

In a medium bowl, combine the shredded chicken with ¾ cup of the Monterey Jack cheese. Add in the black pepper, garlic powder, ground cumin, onion powder, salt, and chipotle powder. Give everything a good stir so the chicken is coated with all those delicious spices and the cheese starts to get a little sticky—it should almost hold together like a soft, cheesy chicken salad.

This part smells so good already.

STEP 3: Roll the Enchiladas

Now it’s time to assemble. Lay out your five taco-sized flour tortillas. Divide the chicken mixture evenly among them, placing a line of filling down the center of each one. Then roll them up tightly and place them seam-side down in your prepared baking dish. Don’t worry if they’re cozy in there—they’re supposed to be.

STEP 4: Start the Sauce

Grab a small saucepan and melt the butter over medium heat. Once it’s melted and bubbly, whisk in the flour to create a quick roux. Let this cook for about one minute—just enough to get rid of the raw flour taste and give the sauce a silky texture later on.

We’re building flavor from the base here, so don’t skip this step or rush it.

STEP 5: Add the Chicken Stock

Once your flour and butter roux has cooked for a minute (don’t skip this part—it makes the sauce so much better), slowly pour in the chicken stock while whisking constantly. This keeps the sauce smooth and lump-free.

Bring the mixture to a gentle simmer. It should start to thicken slightly after just a couple of minutes. Think light gravy consistency—it needs to be pourable, but not watery.

Pro tip: If you like your sauce a little thicker, let it simmer just a minute or two longer. Just keep stirring so it doesn’t scorch on the bottom.

STEP 6: Stir in the Sour Cream and Green Chiles

Once your sauce has thickened a bit, remove it from the heat. This is important—adding the sour cream while the sauce is still bubbling can cause it to separate.

Now whisk in the sour cream and those diced green chiles (yes, with their liquid—don’t drain them!). The result? A smooth, creamy, flavorful sauce with just a hint of heat and that classic chile tang that ties everything together.

This is the moment where you’ll want to taste the sauce—add a pinch more salt if needed. You can also toss in a tiny dash of chipotle powder if you want a smokier flavor boost.

STEP 7: Assemble and Bake

Pour the sauce evenly over the enchiladas in your baking dish, making sure to cover every inch. You want that creamy goodness in every bite, not just sitting on top.

Then, sprinkle the remaining ¾ cup of shredded Monterey Jack cheese over the top. This is what gives you that gooey, golden crust that practically begs to be scooped up with your fork.

Pop the dish into your preheated 350°F oven and bake for 20 to 25 minutes. You’ll know they’re ready when the sauce is bubbly and the cheese is melted with just the faintest golden hue around the edges.

Let Them Rest (Yes, Really)

As tempting as it is to dig in right away, give the enchiladas about 5 minutes to cool slightly. This short rest helps the sauce thicken up just a bit more and makes them easier to serve without everything sliding around on the plate.

Serving Suggestions and Quick Tips

You really don’t need much to complete this meal—these enchiladas are rich and satisfying all on their own. But if you’re looking to round things out, here are a few simple ideas:

  • Spanish rice or cilantro-lime rice: Adds a fresh, bright balance to the creamy enchiladas.

  • Crisp green salad: Something with a citrus vinaigrette works great.

  • Sliced avocado or guacamole: Because creamy + creamy = always a good idea.

  • Chopped fresh cilantro: Just a sprinkle on top gives the dish a fresh pop.

And here’s a little bonus tip: If you’re making this ahead, just stop after step 3 (rolling the enchiladas). Cover and refrigerate. Then make the sauce and bake just before serving. It’s a great little meal-prep shortcut for busy nights.

FAQ: Your White Chicken Enchiladas Questions Answered

1. Can I use corn tortillas instead of flour?
Technically yes, but the texture will be different. Corn tortillas tend to break apart more easily in creamy sauces and won’t give you that soft, melt-in-your-mouth finish like flour tortillas do. If you’re gluten-free or just prefer corn, make sure to warm them slightly first so they roll without tearing.

2. What’s the best way to cook the chicken for this recipe?
Rotisserie chicken is the fastest and most convenient option—and it adds great flavor. But if you’re starting from raw, you can poach chicken breasts in salted water, or bake them at 375°F for about 25-30 minutes, then shred.

3. Can I make this ahead of time?
Yes! You can roll the enchiladas ahead of time and refrigerate them (without the sauce) for up to 24 hours. When you’re ready to bake, prepare the sauce fresh and pour it on just before baking. This keeps the tortillas from getting soggy.

4. Is there a way to make it spicier?
Definitely. You can increase the chipotle powder a bit, or add some chopped jalapeños or hot green chiles to the sauce. You can also use Pepper Jack cheese instead of Monterey Jack for a spicier, more peppery flavor.

5. Can I freeze these enchiladas?
Freezing is possible, but the sour cream sauce may separate slightly upon reheating. If you do freeze, wrap tightly and thaw in the fridge overnight before baking. Add a fresh sprinkle of cheese on top just before baking to freshen it up.

6. What cheese substitutes work well here?
If you don’t have Monterey Jack, a mild white cheddar or mozzarella will also melt nicely. Even Colby Jack can work if you like a slightly different flavor. Just avoid super hard cheeses that don’t melt smoothly.

7. Can I double the recipe?
Absolutely. This recipe scales up beautifully. Just double everything and bake in a 9×13-inch dish instead of the smaller 9×9. The baking time may need an extra 5–10 minutes if you’re loading up the pan.

Final Thoughts: The Perfect Comfort Food for Two

This white chicken enchilada recipe checks all the boxes: easy, cozy, and satisfying without a ton of prep or cleanup. It’s perfect for date night in, a relaxed dinner with your roommate, or even a “treat yourself” meal when you want leftovers for lunch the next day.

The best part? You don’t need a long list of complicated ingredients or fancy cooking skills. Just a few pantry staples, some leftover chicken, and a craving for something cheesy and delicious.

If you give this recipe a try, I’d love to hear how it turned out for you! Did you make any tweaks? Add extra spice? Use a different cheese? Share your version in the comments—I’m always excited to see how others make it their own.

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White Chicken Enchiladas for Two


  • Author: Andrew Recipes

Description

These creamy white chicken enchiladas are the perfect comforting dinner for two. Tender shredded chicken is wrapped in soft flour tortillas and smothered in a homemade sour cream and green chile sauce, then baked until bubbly and golden.


Ingredients

Scale

1 cup shredded cooked chicken

1 ½ cups shredded Monterey Jack cheese, divided

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 and lightly grease a 9×9-inch baking dish with cooking spray.

In a medium bowl, combine the shredded chicken, ¾ cup of Monterey Jack cheese, black pepper, garlic powder, cumin, onion powder, salt, and chipotle powder. Stir until well mixed.

Divide the chicken mixture evenly among the five flour tortillas. Roll each tortilla tightly and place them seam-side down into the prepared baking dish. Set aside.

In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to eliminate the raw flour taste.

Gradually pour in the chicken stock while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until slightly thickened.

Remove the sauce from heat and whisk in the sour cream and the undrained diced green chiles until smooth and well combined.

Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining ¾ cup of shredded Monterey Jack cheese on top.

Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Let the enchiladas cool for a few minutes before serving.

Notes

You can prepare the chicken in advance or use leftover rotisserie chicken for convenience. Adjust the chipotle powder to your heat preference. These enchiladas are rich and satisfying, perfect for a cozy dinner for two. Serve with a side of Spanish rice or a crisp green salad.

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