Three enchiladas, choice of meat roasted and grilled, covered with red sauce.

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the shredded chicken and beef, season with salt and pepper, and cook until heated through. Remove from heat and stir in chopped cilantro.

Prepare the Filling

Warm the corn tortillas in a pan or microwave until pliable. This will make them easier to roll without breaking.

Prepare the Tortillas

On each tortilla, place a portion of the meat filling, roll it up tightly, and place it seam side down in a baking dish. Repeat for all tortillas.

Assemble the Enchiladas

Pour the red enchilada sauce over the rolled enchiladas, ensuring they are well coated. Sprinkle shredded cheddar cheese on top.

Add Sauce and Cheese

Preheat the oven to 350°F (175°C). Bake the enchiladas in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

Bake

Remove from the oven, let cool for a few minutes, and serve hot, garnished with additional chopped cilantro if desired.

Serve

Corn tortillas

Cooked chicken (shredded)

Cooked beef (shredded)

Red enchilada sauce

Cheddar cheese (shredded)

Onion (finely chopped)

Cilantro (chopped)

Olive oil

Salt

Black pepper

Enchiladas al Carbon

Make Enchiladas Al Carbon Recipe in just 50m. Three enchiladas, choice of meat roasted and grilled, covered with red sauce.

Enchiladas Al Carbon Recipe

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