Viva Mexico! Grande Recipe
3 enchiladas – 1 beef, 1 bean & beef burrito & 1 chicken & 1 cheese topped with green & red salsas & white queso sauce
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Ingredients
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Enchiladas
Method
Preparation of Filling
- 1
Prepare Beef Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes). Stir in the ground beef, cumin, chili powder, salt, and black pepper. Cook until the beef is browned and fully cooked (around 7-10 minutes). Remove from heat and set aside.
- 2
Prepare Chicken Filling
In another bowl, mix the cooked shredded chicken with a pinch of salt and pepper. Set aside.
Assemble Enchiladas
- 3
Fill Tortillas
Warm the corn tortillas in a dry skillet or microwave to make them pliable. Take one tortilla and place a portion of the beef filling in the center, followed by a spoonful of refried beans. Roll the tortilla tightly and place seam-side down in a baking dish. Repeat with the remaining tortillas, using the chicken filling for the last one.
Bake and Serve
- 4
Add Salsas and Cheese
Once all enchiladas are assembled in the baking dish, pour the green salsa over the beef and bean enchiladas and the red salsa over the chicken enchilada. Sprinkle the shredded cheese on top.
- 5
Bake
Preheat your oven to 180°C (350°F) and bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and golden.
- 6
Prepare Queso Sauce
While the enchiladas are baking, heat the queso sauce in a small saucepan over low heat until warmed through.
- 7
Serve
Once the enchiladas are done baking, remove from the oven and drizzle the warm queso sauce over the top. Serve hot with additional salsa on the side.