Craving a delicious, fuss-free meal that won’t leave your kitchen in chaos? This one-pot recipe for easy chicken enchiladas for two is here to save the day.
With tender shredded chicken, gooey melted cheese, and a zesty tomato sauce, it’s the perfect balance of flavor and simplicity. Whether it’s a cozy weeknight dinner or a special meal for two, this recipe delivers a big taste with minimal effort.
Why This One-Pot Recipe Is Perfect for Two
Cooking for two can often leave you with too many leftovers or wasted ingredients. This recipe is perfectly portioned, so you’re not scrambling to repurpose extra food.
It’s a satisfying yet manageable dish that feels indulgent while remaining efficient.
Plus, it comes together in just an hour, making it ideal for weeknight dinners or an intimate weekend treat.
Tips for Customizing This One-Pot Recipe
Want to make this recipe your own? Here are a few ways to tweak it for different tastes and preferences:
- Spice Level: Add a pinch of cayenne pepper or diced jalapeños for extra heat, or tone it down with a mild chili powder.
- Cheese Options: Swap Monterey Jack for cheddar, pepper jack, or a blend of your favorites for a unique flavor profile.
- Vegetarian Twist: Replace the chicken with black beans, roasted vegetables, or a combination of both for a hearty vegetarian option.
- Gluten-Free: Stick with naturally gluten-free corn tortillas to keep this recipe accessible for all diets.
Step-by-Step Tips for Perfect Enchiladas
Even the simplest recipes benefit from a little extra care. Here’s how to ensure your enchiladas turn out perfectly every time:
- Warm the Tortillas: Heating tortillas in the microwave makes them pliable, preventing cracks as you roll them.
- Brush with Oil: Lightly coating the tortillas with oil ensures they bake up golden and flavorful without drying out.
- Layer Thoughtfully: Spread a thin layer of sauce at the bottom of the baking dish before adding the filled tortillas—this keeps everything moist and delicious.
- Cover Tightly: Aluminum foil traps heat and prevents the enchiladas from drying out as they bake.
- Rest Before Serving: Let the dish sit for 10 minutes after baking to allow the flavors to meld and the sauce to thicken.
Serving Suggestions for a Complete Meal
Pair these chicken enchiladas with easy side dishes to round out your meal. A fresh, tangy salad with lime dressing or a side of cilantro-lime rice complements the bold flavors beautifully.
For a refreshing finish, serve with lime wedges and a dollop of sour cream or guacamole.
Craving a drink to go with it? A light beer, sparkling water with lime, or even a margarita would make an excellent pairing.
Whether it’s a casual dinner or a special occasion, this one-pot recipe ensures your meal is both effortless and delicious.
Easy Chicken Enchiladas for Two One-Pot Recipe
Equipment
- 8-inch square baking dish
- Microwave-safe dish towel
- Aluminum foil
Ingredients
For the Sauce:
- 1 8-ounce can tomato sauce
- ⅓ cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
For the Filling:
- 4 ounces Monterey Jack cheese shredded (1 cup), divided
- 1½ cups shredded cooked chicken
- 2 tablespoons minced fresh cilantro divided
Assembly:
- 6 6-inch corn tortillas
- 1½ tablespoons vegetable oil
To Serve:
- Lime wedges
Instructions
- Preheat your oven to 450°F and adjust the rack to the middle position. In a bowl, whisk together tomato sauce, water, chili powder, cumin, sugar, garlic powder, and pepper. In a separate bowl, combine ½ cup Monterey Jack cheese, shredded chicken, 1 tablespoon cilantro, and ¼ cup of the tomato sauce mixture.
- Spread ¼ cup of the sauce over the bottom of an 8-inch square baking dish. Brush both sides of the tortillas with oil, stack them, and wrap in a damp dish towel. Microwave for about 1 minute until warm and pliable.
- Working with one tortilla at a time, spread ⅓ cup of the chicken mixture across the center. Roll tightly, placing the seam-side down in the baking dish. Repeat for all tortillas. Pour the remaining sauce over the enchiladas and sprinkle the remaining ½ cup of Monterey Jack cheese down the center.
- Cover the dish tightly with greased aluminum foil and bake for 20 minutes until heated through and the cheese is melted. Let cool for 10 minutes. Sprinkle with the remaining tablespoon of cilantro and serve with lime wedges.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.