Enchilada Pack Recipe

Prepare filling

If using shredded cooked chicken or beef, warm it in a skillet over medium heat with 1/2 cup of the chosen enchilada sauce, 1/2 cup chopped onion, 1 tsp oil, minced garlic (1 tsp), 1/2 tsp salt and 1/2 tsp pepper. Stir until heated through and combined (about 4–6 minutes). Remove from heat and set aside.

Prep tortillas

Heat 2 tbsp oil in a wide skillet over medium-high heat. Individually dip each corn tortilla briefly (about 5–8 seconds per side) in the hot oil to soften — alternatively, lightly fry or warm on a comal. Drain on paper towels to remove excess oil and keep warm under a towel so they stay pliable.

Assemble enchiladas

Preheat oven to 375°F (190°C). Pour about 1/2 cup of enchilada sauce into the bottom of a 9x13 baking dish and spread to cover. Place a softened tortilla on a flat surface, add about 1/4 cup of the shredded meat mixture and 2 tbsp shredded cheese in the center, roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas (should make about 10–12 enchiladas).

Top and bake

When the pan is filled, pour the remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle the remaining 1 1/2 cups shredded cheese on top. Cover loosely with foil and bake 15 minutes, remove foil and bake another 5–7 minutes until cheese is bubbly and sauce is hot. Garnish with chopped cilantro if desired.

In a medium saucepan, heat 2 tbsp vegetable oil over medium heat. Add 1/2 cup chopped onion and 1 tsp minced garlic and sauté until translucent, about 2–3 minutes. Add the rinsed rice and cook, stirring, until rice is lightly toasted, about 3–4 minutes.

Stir in 1 cup tomato sauce, 2.5 cups chicken or vegetable broth, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Heat 2 tbsp lard or oil in a skillet over medium heat. Add 1/4 cup chopped onion and sauté until soft, about 3 minutes. Add the cooked or canned pinto beans, 1/2 tsp ground cumin and 1 tsp salt.

Mash the beans in the skillet with a potato masher or back of a spoon, adding up to 1/2 cup reserved bean liquid or water to reach desired creamy consistency. Cook, stirring, for 3–5 minutes until heated through and creamy. Adjust seasoning to taste.

Combine diced tomatoes, chopped onion, chopped cilantro, minced jalapeño (optional), and a squeeze of lime to make pico de gallo. Season with salt to taste. Portion pico (about 1 cup) for the plate. Provide 1/2 cup salsa (store-bought or homemade) and 1/2 cup sour cream on the side.

For the black bean dip, place drained black beans in a blender or food processor with 1 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp ground cumin and 1/2 tsp salt. Pulse until mostly smooth but a bit rustic. Transfer to a bowl and adjust seasoning. Serve with about 4 oz tortilla chips.

Mash the avocados and mix with 1 tbsp lime juice, 1/2 tsp salt, 2 tbsp finely chopped onion and 1 tbsp chopped cilantro. Taste and adjust lime or salt. Serve chilled as an optional side.