Two Enchiladas, Rice And Beans. Recipe
Savor the authentic flavors of our Two Enchiladas, beautifully rolled and stuffed with your choice of savory fillings, all smothered in a rich, zesty sauce. Accompanied by a generous side of fluffy rice and hearty beans, this dish is a fiesta of taste and texture that will transport your palate straight to Mexico. Perfectly satisfying for a comforting meal any day of the week!
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the enchiladas
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, warm the enchilada sauce. Dip each corn tortilla into the sauce until soft, then fill with shredded chicken and a sprinkle of cheese. Roll them tightly and place seam side down in a baking dish.
- 2
Add sauce and cheese
Pour the remaining enchilada sauce over the rolled enchiladas and top with the remaining shredded cheese. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
- 3
Prepare rice and beans
While the enchiladas are baking, prepare the rice and beans. Cook 1 cup of rice according to package instructions. For the beans, you can heat 1 can of black or pinto beans in a saucepan over medium heat, adding salt and pepper to taste.
- 4
Serve
Once the enchiladas are done, remove from the oven and let cool for a few minutes. Serve two enchiladas on a plate with a side of rice and beans, and garnish with sour cream and chopped green onions.
