Stacked Enchilada for One





Introduction: Stacked Enchilada for One

About: I am the owner and writer of two blogs. The first is Sunshine On My Shoulder which is about cooking off the grid, primarily solar cooking, and about emergency preparedness. My n...

Cooking for just one person can be a challenge. Cooking a nutritious, flavorful meal is even more so. But here is one dish that is as easy to make as it is tasty to eat. It goes together in minutes, and heats up in the microwave in a flash. And best of all, it can be made with almost any leftover meat of your choosing. Use up leftover rotisserie chicken or crumble up an extra burger patty, you can use whatever you have on hand. Don't have anything? Then just make a cheese enchilada. Add a green salad, and you will think you are at your favorite Mexican restaurant.

Step 1: Gather Your Ingredients

You will need the following ingredients:

1/2 cup precooked chicken from a rotisserie chicken, chopped into bite size pieces

2 corn tortillas, cut or torn into small pieces

1/4 cup chopped onions, fresh or frozen

1/2 cup Mexi-blend or Cheddar cheese, shredded

1/2 cup canned enchilada sauce

Step 2: Layer Ingredients

In a single serve, microwave safe dish, layer the ingredients in the following order:

1) Spoon about a tablespoon of sauce in the bottom of the dish and spread to cover;

2) Add a layer of the tortillas to cover the bottom;

3) Spoon another tablespoon of sauce over the tortillas;

4) Add half of the chicken and spread evenly;

5) Add half of the chopped onions and spread evenly;

6) Add 1/3 of the cheese and spread evenly.

Step 3: Add a Second Layer

Starting with the tortillas, repeat the above steps to make a second layer of sauce, chicken, onions, and cheese.

Step 4: Make Final Layer

For the top, add a last layer of the remaining of tortillas. Top with the remaining enchilada sauce and the remaining cheese.

Step 5: Cook

Heat in the microwave for 2 - 3 minutes until the enchilada is heated through and the cheese is melted. Or heat in the oven at 350 degrees until hot and bubbly, about 20 minutes. This also freezes well. To reheat, take out of the freezer and let thaw, then heat as above.

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    Merry, glad to see you here in instructables. The recipe sounds so good. Need to try.

    1 reply

    Thanks. The recipe is good and very easy. Enjoy.

    WOW, what a great idea. As a person alone I often just nibble because it is so difficult to find GOOD recipes for one person. This one is PRIMO! I did use a bit more cheese and enchilada sauce and that might be that my pan was a wee bit bigger.

    1 reply

    Thanks for your nice comments. Part of the beauty of this recipe is how easy it is to tailor it for yourself. Like cheese? Add more cheese. Personally, I add lots of cheese. Like more sauce? Add it. Have a bigger pan? Use more of everything. I've used leftover roast. I've crumbled up a leftover hamburger patty. I've used the turkey that was sent home with me after a holiday dinner. Sometimes I saute the onions, sometimes I don't. If I have enough ingredients, I will make one for the freezer. Such a good way to use up leftovers and make a really nice meal. Enjoy. And thanks for your comment.

    Yes, after a hard day at work, who wants to come home and make something complicated. This is really fast and easy to put together. Thanks.

    Welcome! It also seems easy enough to make a bigger portion to feed a family. Really love enchaladas!

    Yes, make it for one or two or the whole family. Make it ahead and freeze it for another day. It is really nice and simple.

    Thanks, it is one of my "go to" meals after a long day at work.

    This encouraged me to make my own - vegetarian style with black beans and a mix of sweet potatoes, potatoes and carrots mix from Costco. It was delicious.

    1 reply

    Your vegetarian version sounds really awesome. Thanks for sharing that with me.