10 People Catering Package Recipe
Shredded chicken, ground beef, or cheese enchiladas topped with ranchero sauce. Served with Mexican rice and refried beans. Guacamole or cheese dip, chips and salsa.
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Ingredients
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Enchiladas
Sides
Method
Enchiladas Preparation
- 1
Prepare Filling
In a large mixing bowl, combine the shredded chicken, ground beef, or cheese (if making cheese enchiladas) with half of the ranchero sauce. Mix until well combined.
- 2
Assemble Enchiladas
Preheat the oven to 375°F (190°C). Take a corn tortilla, spoon a portion of the filling into the center, roll it up tightly, and place it seam side down in a greased baking dish. Repeat with the remaining tortillas and filling.
- 3
Top with Sauce
Once all enchiladas are assembled, pour the remaining ranchero sauce evenly over the top of the enchiladas.
- 4
Bake Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the enchiladas are heated through and the top is slightly bubbly.
Sides Preparation
- 5
Prepare Mexican Rice
In a large pot, cook the Mexican rice according to the package instructions. Usually, this involves sautéing rice in oil, adding water, and simmering until the rice is tender and fluffy.
- 6
Heat Refried Beans
In a separate saucepan, heat the refried beans over medium heat, stirring occasionally until warmed through.
- 7
Prepare Guacamole and Cheese Dip
For the guacamole, mash ripe avocados in a bowl and season with lime juice, salt, and diced tomatoes, if desired. For cheese dip, melt cheese in a saucepan over low heat, adding a splash of milk until smooth.
- 8
Arrange Chips and Salsa
Open the bags of tortilla chips and pour them into a serving bowl. Serve salsa on the side in a separate bowl.