#8 Enchiladas Las Primas Recipe
Two corn tortillas rolled and filled with your choice of shredded chicken or ground beef, covered in red sauce and cheese dip, served with rice and beans
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Ingredients
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For the Enchiladas
For the Sides
Method
Preparation of Enchiladas
- 1
Heat the Tortillas
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Once hot, lightly fry each corn tortilla for about 30 seconds on each side until soft and pliable. Set aside on a paper towel to drain excess oil.
- 2
Fill the Tortillas
Take a corn tortilla and add about 1/4 cup of shredded chicken or ground beef in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- 3
Add Sauce and Cheese
Once all tortillas are rolled and placed in the baking dish, pour the red enchilada sauce evenly over the rolled tortillas. Then, pour the cheese dip over the top of the enchiladas, making sure they are well covered.
- 4
Bake
Preheat the oven to 350°F (175°C). Place the baking dish in the oven and bake for 20 minutes or until the cheese is bubbly and slightly golden.
Preparing the Sides
- 5
Prepare the Rice and Beans
While the enchiladas are baking, heat the cooked rice and refried beans in separate pots over medium heat until warmed through, about 5-10 minutes.
- 6
Garnish
Once the rice and beans are heated, chop fresh cilantro and set it aside. Optionally, prepare sour cream and sliced avocado for serving.
Serving
- 7
Plate the Dish
Once the enchiladas are done baking, remove them from the oven. Serve two enchiladas on a plate with a scoop of rice and refried beans on the side. Garnish with fresh cilantro, and add sour cream and sliced avocado if desired.
