Combo Dinner 7 Recipe

Preparation Steps

1. 1

   Prepare the Rice

   In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, reduce heat, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.

2. 2

   Make the Enchiladas

   Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent. Add shredded chicken or beef and cumin, and season with salt and pepper. Mix well.

3. 3

   Assemble the Enchiladas

   Soften corn tortillas in a hot skillet for a few seconds on each side. Fill each tortilla with the meat mixture, roll them up, and place them seam side down in a baking dish. Pour enchilada sauce over the top and sprinkle with cheddar cheese.

4. 4

   Bake

   Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.

5. 5

   Prepare the Chile Rellenos

   While the enchiladas are baking, roast the poblano peppers under a broiler until charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skin. Stuff with cheese, then place in a baking dish.

6. 6

   Finish the Chile Rellenos

   Top stuffed peppers with extra cheese and bake for 15 minutes at 375°F (190°C) until cheese is melted.

7. 7

   Serve

   On a plate, serve one enchilada, one chile relleno, a scoop of rice, and a scoop of refried beans. Enjoy your Combo Dinner!