Lunch Enchiladas Recipe

Prepare filling

If using chicken: shred cooked chicken into bite-sized pieces. If using beef: cook and crumble ground beef until browned and drain excess fat. In a medium skillet over medium heat, add 1 tablespoon oil. Add chopped onion and sauté 2–3 minutes until softened. Add garlic and sauté 30 seconds. Add shredded chicken or cooked beef, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cumin. Stir and cook 2–3 minutes to blend flavors. Remove from heat.

Soften tortillas

Heat remaining 1 tablespoon vegetable oil in a separate skillet over medium. Lightly fry each tortilla 10–15 seconds per side until pliable (you can also steam tortillas for 20–30 seconds). Transfer to a plate lined with paper towels to drain briefly.

Assemble enchiladas

Preheat oven to 375°F (190°C). Pour about 1/4 cup enchilada sauce into the bottom of an 8x8-inch (or similar) baking dish and spread to coat. Place 1/4 cup of the meat filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish (make two enchiladas; extra tortillas/leftover filling may be reserved). Repeat for second enchilada. Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle shredded cheese evenly on top.

Bake

Bake in the preheated oven 12–15 minutes, until sauce is bubbling and cheese is melted and lightly browned at the edges. Remove and let rest 2–3 minutes. Garnish with chopped cilantro, sliced green onions and a drizzle of sour cream.

While enchiladas bake, prepare rice. In a small saucepan, heat 1 teaspoon oil over medium heat. Add rice and stir 1–2 minutes to coat and lightly toast. Add chicken or vegetable broth, tomato sauce, and 1/4 teaspoon salt. Bring to a simmer, cover, reduce heat to low and cook 15 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

In a small saucepan, combine rinsed beans, optional chopped onion, 1/8 teaspoon cumin, 1/8 teaspoon salt and 1/2 teaspoon lime juice (if using). Heat over medium-low, stirring occasionally, until warmed through, 5–7 minutes. Mash a few beans with the back of a spoon for slightly creamier texture if desired. Keep warm until serving.

On each plate arrange two enchiladas. Spoon 1/4 to 1/2 cup rice and 1/4 cup warmed beans alongside. Add a dollop of sour cream and sprinkle extra cilantro and green onions over top. Serve immediately.