A couple of weeks ago, we met up with one of Jim’s sisters and her husband for dinner at our local Mexican restaurant. We hadn’t been there in some time and the meal inspired me to make these Chicken Enchiladas for Two.
I often look for recipes I can halve or quarter for those days when I don’t want to bother with leftovers. Don’t get me wrong, leftovers are great most of the time…but sometimes we want to enjoy a meal and not have to worry about when we can fit the leftovers into our schedule. This recipe is designed for two, but if you need to feed more you could certainly double or triple the ingredients.
I’m not big on spicy so these chicken enchiladas are tasty, but fairly mild. Jim usually adds some hot sauce to turn up the heat. You could spice the recipe up by adding jalapenos or bell peppers.
Most of the preparation time for these enchiladas is spent cooking the chicken. As always with chicken, you want to make sure it’s cooked through without any pink inside.
Once the chicken is cooked through, remove it to a cutting board and shred it with a couple of forks. Combine the shredded chicken with the corn, 1/2 cup of the tomato mixture, and 1/2 cup of the cheese.
Spread a thin layer of the tomato mixture on the bottom of the loaf pan. Warm the tortillas for a few seconds in the microwave until soft and flexible. Split the chicken mixture between the two tortillas and roll them up. Place the tortillas in the loaf pan, cover with the remaining tomato mixture, and top wit the rest of the cheese.
Bake for 15 to 20 minutes in a 350-degree oven until the enchiladas are hot and the cheese is melted. Serve warm with sour cream and enjoy.
If you’re looking for some big Mexican flavor in a small package, give these Chicken Enchiladas for Two a try. I know you’ll be glad you did!
If you like this recipe, follow my Gluten Free Main Dishes board on Pinterest.
These Chicken Enchiladas are packed with flavor, and are just the right amount for two!
- 1 tablespoon extra-virgin olive oil
- 1/2 small onion, chopped
- 1 clove garlic, minched
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- Pinch of crushed red pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/2 teaspoon sugar
- salt & pepper
- 1 14-ounce can diced tomatoes
- 1/2 cup frozen roasted corn
- 1/2 pound boneless, skinless chicken breast
- 2 eight-inch corn tortillas
- 1 cup shredded Monterey Jack cheese
In a large saucepan, heat the olive oil. Cook the onion over medium heat until softened, 5 to 7 minutes.
Add the garlic, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring for 1 minute.
Stir in the tomatoes and remove from heat. Blend the mixture in a food processor or blender until smooth.
Return the tomato mixture to the saucepan and bring to a simmer.
Add the chicken breast and cook, covered for 10 minutes.
Preheat oven to 350 degrees.
Flip the chicken breast, cover and cook for 10 minutes, until the chicken is no longer pink and cooked through.
Transfer the chicken to a cutting board and use two forks to shred it.
In a large mixing bowl, combine the chicken with the corn, 1/2 cup of the tomato mixture, and 1/2 cup of the cheese.
Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 15 to 20 seconds.
Spread a thin layer of sauce on the bottom of a 9" x 5" glass loaf pan. Arrange the tortillas on a work surface. Divide the chicken mixture between the two tortillas.
Roll up the tortillas and arrange in the loaf pan. Top the enchiladas evenly with the remaining sauce.
Sprinkle the tops of the enchiladas with the remaining 1/2 cup of cheese.
Bake for 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.
Serve warm with sour cream.
Recipe slightly adapted from Food & Wine's Enchiladas for Two