Get ready for a fiesta on your plate with this single-serving chicken enchilada, a delightful mix of tender chicken, spicy sauce, and gooey cheese wrapped in a soft tortilla.
Craving chicken enchiladas but don’t want enough to feed a small village? Look no further, lone wolf! This chicken enchilada recipe is portion-perfect just for you. Bursting with flavor, cheese, and a touch of spice, it’s your ticket to a fiesta for one. We’re diving straight into every detail, ensuring your solo culinary adventure hits all the right notes. Let’s get that enchilada party started!
Chicken Enchilada
Ever had a day where only a cheesy, spicy, saucy delight will do? Enter the Chicken Enchilada! No need to feed an army—this recipe serves one, so you can indulge without sharing. It’s a little bit of heaven wrapped in a tortilla. Warning: may cause feelings of smug satisfaction.
- Cooking method: Baking
- Prep time: 15 minutes
- Cook time: 20 minutes
- Cuisine type: Mexican
Ingredients
- 1 small chicken breast (approx. 4 oz)
- 1/4 cup enchilada sauce
- 1/4 cup shredded cheddar cheese
- 1 small flour tortilla
- 1/4 cup black beans (rinsed and drained)
- 1/4 tsp cumin powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1 tbsp chopped fresh cilantro
- Optional: 1 tbsp sour cream, 1 tbsp sliced jalapeños
Cooking Instructions
- Preheat your oven to 375°F (190°C). Serious business ahead.
- Season the chicken breast with cumin, garlic powder, onion powder, salt, and pepper. Imagine you’re a Spice Wizard.
- Cook the seasoned chicken in a skillet over medium heat until fully cooked, about 5-7 minutes per side. Be patient or it might cluck back.
- Shred the cooked chicken using two forks. Channel your inner shred-master guitarist.
- In a small bowl, mix the shredded chicken with half of the enchilada sauce. Give it a tiny waltz around the bowl for even coating.
- Place the tortilla on a clean surface and fill it with the chicken mixture and black beans. Roll it up like a precious scroll.
- Place the rolled-up tortilla in a small baking dish, seam side down—no escapees allowed!
- Pour the remaining enchilada sauce over the top, then sprinkle with shredded cheese. More cheese, more joy.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden. The wait is excruciating.
- Garnish with chopped cilantro and, if you’re feeling fancy, a dollop of sour cream and sliced jalapeños.
Suggestions
- Swap chicken with turkey or tofu for a twist.
- Use whole-wheat tortillas for a healthier option. Fiber is your friend!
- Top with avocado slices for an extra creamy finish.
- Pro Tip: Warm tortillas in the microwave for a few seconds for easier rolling.
