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Restaurants›El Potro Mexican Restaurant›Combination #1 - Two Enchiladas, Rice, & Refried Beans Recipe

Combination #1 - Two Enchiladas, Rice, & Refried Beans Recipe

Name: El Potro Mexican Restaurants Combination #1 - Two Enchiladas, Rice, & Refried Beans Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 count corn tortillas; 1 cups cooked shredded chicken (or ground beef); 0.25 cups onion, finely chopped; 2 tbs vegetable oil (for dipping/frying tortillas); 1.5 cups enchilada sauce (red); 1 cups shredded cheddar or Mexican blend cheese; 1 tbs fresh cilantro, chopped; 0.25 tsp salt; 0.125 tsp ground black pepper; 1 cups long-grain white rice; 2 cups chicken or vegetable broth; 0.5 cups tomato sauce; 1 tbs vegetable oil; 1 tsp garlic, minced; 0.25 cups onion, finely chopped; 0.25 tsp ground cumin; 0.5 tsp salt; 1.5 cups canned pinto beans, drained (or cooked pinto beans); 1 tbs bacon fat or vegetable oil; 0.25 cups onion, finely chopped; 0.5 tsp garlic, minced; 0.25 tsp ground cumin; 0.5 tsp salt; 0.5 tsp lime juice; 0.25 cups water or reserved bean liquid; 2 tbs sour cream or Mexican crema; 1 tbs extra chopped cilantro; 2 count lime wedges

Inspired by El Potro Mexican Restaurant

Time50m

Serves2

Two enchiladas, rice, and refried beans

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Ingredients

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Enchiladas (2)

4 count corn tortillas

1 cups cooked shredded chicken (or ground beef)

1/4 cups Onion, finely chopped

2 tbs vegetable oil (for dipping/frying tortillas)

1 1/2 cups enchilada sauce (red)

1 cups shredded cheddar or Mexican blend cheese

1 tbs Fresh cilantro, chopped

1/4 tsp Celtic sea salt

1/8 tsp ground black pepper

Mexican Rice (serves 2)

1 cups Long-grain white rice

2 cups Chicken or vegetable broth

1/2 cups Tomato sauce

1 tbs Tuscany sunflower oil

1 tsp Garlic, minced

1/4 cups Onion, finely chopped

1/4 tsp Ground cumin

1/2 tsp Celtic sea salt

Refried Beans (serves 2)

1 1/2 cups canned pinto beans, drained (or cooked pinto beans)

1 tbs bacon fat or vegetable oil

1/4 cups Onion, finely chopped

1/2 tsp Garlic, minced

1/4 tsp Ground cumin

1/2 tsp Celtic sea salt

1/2 tsp ReaLime juice

1/4 cups water or reserved bean liquid

Garnishes (optional)

2 tbs sour cream or Mexican crema

1 tbs extra chopped cilantro

2 count Lime wedges

Method

Enchiladas (2)

Prepare filling

In a medium bowl combine shredded chicken (or cooked ground beef) with 1/4 cup finely chopped onion, 1/8 tsp black pepper and 1/4 tsp salt. Mix well and set aside.

Warm tortillas

Heat 2 tablespoons oil in a skillet over medium-high heat. Working one at a time, briefly fry each corn tortilla about 5–10 seconds per side until pliable but not crispy. Drain briefly on paper towels to remove excess oil.

Assemble enchiladas

Preheat oven to 375°F (190°C). Dip each warmed tortilla in 1/2 cup of the enchilada sauce (or brush) to coat. Place about 1/4 cup of the filling down the center of each tortilla, roll tightly, and place seam-side down in a lightly oiled 8x8-inch baking dish. Repeat so you have two filled enchiladas in the dish; if using 4 tortillas you can make two enchiladas with two layers or tuck extras alongside for even coverage.

Bake with sauce and cheese

Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle 1 cup shredded cheese evenly on top. Bake uncovered 12–15 minutes until cheese is melted and sauce is bubbly. Garnish with 1 tablespoon chopped cilantro before serving.

Mexican Rice (serves 2)

Rinse 1 cup rice under cold water until water runs clear. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 cup chopped onion and 1 teaspoon minced garlic; sauté 1–2 minutes until translucent.

Add the drained rice and stir, toasting lightly for 2–3 minutes until grains start to look opaque. Stir in 1/2 cup tomato sauce, 2 cups broth, 1/4 tsp ground cumin and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed.

Remove from heat and let stand covered 5 minutes. Fluff with a fork before portioning onto the plate alongside enchiladas.

Refried Beans (serves 2)

Heat 1 tablespoon bacon fat or oil in a small skillet over medium heat. Add 1/4 cup chopped onion and 1/2 teaspoon minced garlic; sauté 2–3 minutes until softened.

Add 1.5 cups drained pinto beans, 1/4 cup water or reserved bean liquid, 1/4 tsp ground cumin and 1/2 tsp salt. Cook, stirring, 2–3 minutes to warm through.

Using a potato masher or the back of a spoon, mash the beans in the skillet to your desired texture, adding a little more water if needed to reach a creamy consistency. Stir in 1/2 tsp lime juice to brighten the flavor. Taste and adjust salt.

Finish and serve

Spoon refried beans onto the plate next to the enchiladas and rice. Optionally top with a dollop of sour cream or crema and a sprinkle of cilantro.

Plating & Garnish

Divide enchiladas, a generous scoop of Mexican rice, and a portion of refried beans between two plates. Add optional sour cream, extra cilantro and lime wedges. Serve hot.