Enchilada 4 Recipe
Make Enchilada 4 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Enchilada Filling
Enchilada Assembly
Method
Prepare Filling
- 1
Sauté the Onion and Garlic
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 2
Cook the Meat
Add the ground beef (or chicken) to the skillet. Break it up with a spatula and cook until browned and cooked through, about 7-10 minutes.
- 3
Season the Filling
Stir in the chili powder, cumin, and salt. Mix well to combine, and cook for another 2-3 minutes. Add the black beans, corn, and chopped cilantro, stirring until everything is well mixed and heated through. Remove from heat.
Assemble Enchiladas
- 4
Preheat Oven
Preheat your oven to 350°F (175°C).
- 5
Prepare Tortillas
In a separate pan, heat the corn tortillas on low heat for about 30 seconds on each side to make them pliable.
- 6
Fill and Roll Tortillas
Take a tortilla, spoon about 2-3 tablespoons of the filling into the center, then roll it up tightly. Place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
- 7
Add Sauce and Cheese
Once all enchiladas are in the baking dish, pour the red enchilada sauce evenly over the top. Sprinkle the shredded cheese over the sauce.
- 8
Bake
Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 9
Serve
Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.