Enchilada Supreme Recipe
Four enchiladas: cheese, chicken, beef, & bean. Topped with lettuce, sour cream, shredded cheese, and a tomato slice.
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Ingredients
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Enchilada Fillings
Toppings
Method
Preparation
- 1
Prepare the Fillings
In separate bowls, prepare the fillings by shredding the cooked chicken, cooking the ground beef, and heating the refried beans. Mix together the shredded cheese for assembly.
- 2
Heat the Tortillas
Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
Assembly
- 3
Fill the Tortillas
Take a warm tortilla, place a few spoonfuls of one filling (chicken, beef, cheese, or beans) in the center, and roll it tightly. Repeat for all tortillas.
- 4
Arrange in Baking Dish
Preheat your oven to 350°F (175°C). Place the filled enchiladas seam-side down in a greased baking dish.
- 5
Top with Sauce
Pour the enchilada sauce evenly over the rolled enchiladas, ensuring they are well covered.
Baking
- 6
Bake the Enchiladas
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly.
Serving
- 7
Add Toppings and Serve
Remove from the oven and let cool for a few minutes. Top with shredded lettuce, sour cream, additional shredded cheese, and tomato slices before serving.