Jul 09 2026
Restaurants›Cabos Cantina & Grill 2›Combination 4 Recipe

Combination 4 Recipe

Inspired by Cabos Cantina & Grill 2
Time1h
Serves4

ENCHILADA, RICE & BEANS.

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Ingredients

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Enchiladas

Rice

Beans

Method

Enchiladas

  1. 1

    Prepare the Filling

    In a bowl, mix the shredded cooked chicken, chopped onions, and 1 cup of shredded cheese. Set aside.

  2. 2

    Assemble the Enchiladas

    Preheat the oven to 375°F (190°C). Heat the corn tortillas in a skillet with olive oil until soft. Place about 2 tablespoons of the chicken mixture in the center of each tortilla, roll them up, and place seam side down in a baking dish.

  3. 3

    Add Sauce and Cheese

    Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining cheese on top.

  4. 4

    Bake

    Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Rice

  1. 5

    Cook the Rice

    In a saucepan, bring the chicken broth to a boil. Add the long grain white rice and salt. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.

  2. 6

    Finish the Rice

    Once cooked, remove from heat and fluff with a fork. Stir in the chopped cilantro and lime juice.

Beans

  1. 7

    Prepare the Beans

    In a saucepan over medium heat, add the canned black beans (drained and rinsed), chopped garlic, cumin, salt, and black pepper.

  2. 8

    Heat the Beans

    Cook for about 5-7 minutes, stirring occasionally, until the beans are heated through and fragrant.

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