Last updated on
One-person enchiladas are a single-serving delight of rolled tortillas filled with savory goodness, topped with rich sauce and melty cheese, perfect for solo feasting.
Craving a sizzling enchilada but someone ate all your friends? Fear not, solo food adventurer! This one-person enchilada recipe will let you indulge without sharing, encapsulating every detail you need for a fiesta on a plate. Let’s dive into a cheesy, saucy, and absolutely amigo-free culinary escapade!
Enchilada for One
If you’re craving a fiesta on your plate but don’t want to commit to a whole tray of enchiladas, this single-serving recipe is here to save the day! Imagine spicy, cheesy goodness wrapped in a tortilla, without the pressure of feeding an army. Because let’s face it, sometimes you just want a tiny party with yourself.
- Cooking Method: Baking
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine Type: Mexican
Ingredients
- 1 small tortilla (6-inch)
- 1/4 cup shredded rotisserie chicken
- 1/4 cup shredded cheddar cheese
- 1/4 cup enchilada sauce
- 1 tablespoon chopped onions
- 1 tablespoon chopped bell peppers
- 1 tablespoon chopped black olives
- 1 tablespoon sour cream
- 1 teaspoon olive oil
- Fresh cilantro for garnish
Cooking Instructions
- Preheat your oven to 375°F (190°C). Dance to some fun music while waiting!
- Heat the olive oil in a small pan over medium heat.
- Sauté the chopped onions and bell peppers until they soften and smell divine, about 3-4 minutes.
- Add the shredded chicken to the pan and mix well with the veggies. Remove from heat.
- Spread 2 tablespoons of enchilada sauce on the tortilla. No need to paint the Mona Lisa here.
- Spoon the chicken and veggie mixture onto the tortilla, then sprinkle with half of the shredded cheese.
- Roll up the tortilla tightly and place it seam-side down in a small baking dish.
- Pour the remaining enchilada sauce over the rolled tortilla. It’s bath time!
- Sprinkle the remaining cheese on top and add the chopped black olives.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. That’s your cue to do the happy dance.
- Remove from oven and let it cool for a couple of minutes. Patience, young grasshopper.
- Top with a dollop of sour cream and fresh cilantro before serving.
Suggestions
- You can swap chicken for beef, tofu, or even beans to mix things up.
- Garnish with avocado slices or a squeeze of lime for a fresh twist.
- If you’re a heat-seeker, throw in some chopped jalapeños with the veggies.
- Don’t overstuff the tortilla; it’s a wrap, not a struggle burrito.
