Enchiladas for Two

Satisfy your Tex-Mex cravings with these perfectly portioned Enchiladas for Two—a quick and flavorful dinner idea that's easy to prepare and full of bold flavors. Tender shredded rotisserie chicken, hearty black beans, and a medley of aromatic spices like chili powder and cumin create a mouthwatering filling, all wrapped in soft flour tortillas and smothered in rich enchilada sauce. A generous layer of melted Mexican blend cheese on top takes these enchiladas to the next level, while a sprinkle of fresh cilantro and a dollop of sour cream add vibrant, gourmet touches. Ready in just 35 minutes, this recipe is ideal for date nights, cozy dinners, or any time you need a scaled-down version of a Mexican classic. Perfect for small households, this dish guarantees big flavor with minimal effort.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 tablespoon olive oil
• 0.5 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup rotisserie chicken, shredded
• 1 teaspoon chili powder
• 0.5 teaspoon cumin
• 0.25 teaspoon salt
• 0.5 cup black beans, rinsed and drained
• 4 flour tortillas (8-inch)
• 1.5 cups enchilada sauce
• 1 cup Mexican blend cheese, shredded
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 2 tablespoons sour cream (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (about 8x8 inches) with cooking spray or a bit of olive oil.

Step 2

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.

Step 3

Stir in the shredded chicken, chili powder, cumin, and salt, mixing well. Cook for 2-3 minutes until heated through. Add the black beans and stir to combine. Remove from heat.

Step 4

Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.

Step 5

Spoon equal portions of the chicken and bean mixture down the center of each tortilla. Sprinkle a little shredded cheese on top of the filling (reserve the majority of the cheese for the topping). Roll up the tortillas tightly and place them seam-side down in the baking dish.

Step 6

Pour the remaining 1 cup of enchilada sauce over the rolled tortillas, making sure they are fully covered. Sprinkle the remaining shredded cheese evenly on top.

Step 7

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 8

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro and serve with sour cream, if desired.

Nutrition Facts

Serving size	1169.9 grams (1169.9g)

Amount per serving	% Daily Value*
Calories	1905

Total Fat 94.70g	121%
Saturated Fat 35.30g	177%
Polyunsaturated Fat 2.40g
Cholesterol 329mg	110%
Sodium 6196mg	269%
Total Carbohydrate 149.80g	54%
Dietary Fiber 15.60g	56%
Total Sugars 14.80g
Protein 113.30g	227%

Vitamin D 24IU	120%
Calcium 1229mg	95%
Iron 15mg	85%
Potassium 1843mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 23.8%

Carbs: 31.5%