Peppers Enchilada Buffet Recipe
Tossed Green Salad with Assorted Dressings – Red Cheese & Green Chicken Enchiladas – Refried Beans – Spanish Rice – Coconut Flan –
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Ingredients
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Tossed Green Salad
Red Cheese Enchiladas
Green Chicken Enchiladas
Refried Beans
Spanish Rice
Coconut Flan
Method
Tossed Green Salad
- 1
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss with assorted dressings and serve chilled.
Red Cheese Enchiladas
- 2
Make Red Cheese Enchiladas
Preheat the oven to 350°F (175°C). In a skillet, heat olive oil. Soften tortillas in the oil, then dip in red enchilada sauce. Fill with shredded cheese, roll up, and place in a baking dish. Pour remaining sauce over the top and sprinkle with more cheese. Bake for 20 minutes until bubbly.
Green Chicken Enchiladas
- 3
Make Green Chicken Enchiladas
Preheat the oven to 350°F (175°C). Soften tortillas in a skillet, then fill with shredded chicken and green enchilada sauce. Roll and place in a baking dish. Pour remaining sauce on top and sprinkle with Monterey Jack cheese. Bake for 20 minutes until cheese is melted.
Refried Beans
- 4
Prepare Refried Beans
In a saucepan, heat refried beans with lime juice and chili powder over medium heat until warmed through. Stir occasionally.
Spanish Rice
- 5
Cook Spanish Rice
In a pot, sauté chopped onion and minced garlic until soft. Add rice and stir for 2 minutes. Add chicken broth and tomato sauce, bring to a boil. Cover, reduce heat, and simmer for 20 minutes until rice is cooked.
Coconut Flan
- 6
Bake Coconut Flan
Preheat the oven to 350°F (175°C). In a blender, combine sweetened condensed milk, coconut milk, eggs, sugar, and vanilla. Blend until smooth. Pour into a flan mold and place in a water bath. Bake for 50-60 minutes. Let cool and refrigerate before serving.
