Name: El Mercado Mexican Kitchens Enchilada & Burrito Platters Recipe
Cook time: 2 h
Total time: 2 h
Yield: 10 servings
Cuisine: Mexican
Ingredients: 30 pieces corn tortillas (6-inch); 4 cups cooked shredded chicken (or shredded beef/pork); 6 cups enchilada sauce (red); 1 cup onion, finely chopped; 0.5 cup cilantro, chopped; 6 cups shredded Mexican blend cheese; 0.25 cups vegetable oil (for warming tortillas); 2 tsp salt; 1 tsp black pepper; 10 pieces large flour tortillas (10-inch); 6 cups cooked rice (seasoned Mexican-style or plain); 6 cups cooked seasoned black beans or pinto beans; 4 pounds grilled steak or seasoned ground beef; 2 cups sour cream; 3 cups salsa (mild or medium); 4 cups shredded lettuce; 3 cups diced tomatoes; 3 cups guacamole; 4 cups shredded Mexican blend cheese; 0.25 cups cooking oil (for frying or warming tortillas); 2 tsp salt; 1 tsp ground cumin; 10 pieces lime wedges; 0.5 cup extra cilantro, chopped; 1 cup pickled jalapeños

Method

Enchilada components (feeds ~10)

Prep filling

In a large bowl, combine cooked shredded chicken (or chosen meat), 1 cup finely chopped onion, 0.5 cup chopped cilantro, 1 tsp black pepper, and 2 tsp salt. Mix thoroughly and taste; adjust seasoning. If meat is dry, add 1/2 cup enchilada sauce to moisten.

Warm tortillas

Preheat oven to 350°F (175°C). Heat a large skillet over medium heat and add 1/4 cup vegetable oil. Quickly warm each corn tortilla for about 10–15 seconds per side until pliable (do not brown extensively) — about 30 seconds total per tortilla. Drain on paper towels.

Assemble enchiladas

Lightly coat the bottom of two 9x13 (or equivalent) baking pans with 1/2 cup of the enchilada sauce (divide between pans). Place about 2–3 tablespoons of the meat mixture and a sprinkle (about 1 tablespoon) of shredded cheese onto each tortilla, roll tightly, and place seam-side down in the pans, packing them snugly. Repeat until all filled tortillas are in pans (approximately 30 tortillas).

Sauce and cheese

Pour remaining enchilada sauce evenly over rolled enchiladas so they are well coated. Sprinkle remaining shredded Mexican blend cheese evenly over each pan (about 3 cups per pan total, divided).

Bake

Cover pans with foil and bake in the preheated oven 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and edges bubble. Let rest 5 minutes before garnishing with extra chopped cilantro and reserved diced onion if desired.

Burrito components (feeds ~10)

Prepare rice and beans

If not already done, cook rice per package and season (lime juice, salt, and a pinch of cumin if desired). Warm beans in a saucepan with 1 tsp ground cumin and 1/2 tsp salt, mash slightly for easier filling if desired. Keep both warm.

Prepare proteins

Cook and season proteins: grill steak and slice thinly, or brown seasoned ground beef until fully cooked. Season with salt (about 1 tsp) and additional spices to taste. Keep warm and cut to bite-size pieces for filling.

Warm tortillas

Warm large flour tortillas on a skillet over medium heat with a light brush of cooking oil (about 1/2 teaspoon each) or wrap in foil and heat in a 300°F (150°C) oven for 10–12 minutes until pliable. Keep covered with a clean towel to remain warm and flexible.

Assemble burritos

Lay a warmed flour tortilla flat. In the center place: 1/2 cup cooked rice, 1/2 cup beans, 4–6 tablespoons protein, 2 tablespoons shredded cheese, 2 tablespoons salsa, and 2 tablespoons sour cream (or serve sauces on the side for catering). Fold sides over, then roll tightly from one edge to form a burrito. Repeat for all 10 tortillas.

Optional grill/sear

For a finished look and to seal burritos, place seam-side down on a heated grill or skillet for 1–2 minutes per side until golden brown and sealed. Keep warm wrapped in foil for service.

Plating and condiments

Arrange burritos on a serving tray. Provide bowls of salsa, sour cream, guacamole, shredded lettuce, diced tomatoes, and pickled jalapeños for guests to customize.

Garnishes & serving

Transfer enchilada pans and burrito trays to the catering table. Garnish enchiladas with extra chopped cilantro and a scattering of diced onion. Place lime wedges, extra cilantro, and pickled jalapeños in small bowls around the platters. Keep hot items in chafing dishes or insulated carriers to maintain temperature for service.