Combination Enchiladas Recipe

Sauté aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and cook until translucent, about 4 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add shredded cooked chicken, 1 tsp cumin, 1 tsp chili powder, 1 tsp salt, 1/2 tsp black pepper and 1 tablespoon lime juice. Stir to combine and heat through 2–3 minutes. Taste and adjust seasoning. Remove from heat and set aside.

Brown beef

Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add 1/2 cup chopped onion and cook 3 minutes. Add 1 lb ground beef and cook, breaking up with a spoon, until no pink remains, about 6–8 minutes.

Stir in 1 tsp garlic (minced), 1 tsp cumin, 1 tsp chili powder, 2 tbsp tomato paste, 1/4 cup beef broth (or water), 3/4 tsp salt and 1/2 tsp black pepper. Simmer 3–4 minutes until mixture thickens slightly. Remove from heat and set aside.

Make roux and spice mixture

In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons flour and cook 1 minute. Whisk in 3 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cocoa (if using) and cook another 30 seconds to bloom the spices.

Gradually whisk in 2 cups tomato sauce and 1 cup broth until smooth. Bring to a simmer, reduce heat to low and cook 8–10 minutes, stirring occasionally, until slightly thickened. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Warm tortillas so they are pliable: heat a dry skillet over medium and warm each tortilla 10–15 seconds per side, or wrap stack in a damp towel and microwave 30 seconds. Brush or spray lightly with oil to prevent cracking.

Pour about 1 cup of enchilada sauce into the bottom of the prepared baking dish and spread evenly.

Working with one tortilla at a time, place about 2–3 tablespoons of chicken filling on one side of the tortilla and 2–3 tablespoons of beef filling on the other (or alternate tortillas with only chicken or only beef if preferred). Sprinkle about 2 tablespoons total of mixed shredded cheeses onto each tortilla over the fillings.

Roll each tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and fillings, arranging them snugly in the dish.

Pour remaining enchilada sauce evenly over top of rolled enchiladas. Sprinkle remaining shredded cheddar and Monterey Jack evenly over the top. Add optional crumbled queso fresco and sliced olives.

Bake uncovered in the preheated 375°F oven 18–22 minutes, until cheese is melted and sauce is bubbling.

If you like a browned top, turn oven to broil and broil 1–2 minutes — watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped cilantro, dollops of sour cream, diced avocado and lime wedges. Serve hot.