15 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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchiladas
Sides
Method
Prepare the Enchiladas
- 1
Cook the Filling
In a skillet, cook the shredded chicken or ground beef over medium heat until fully cooked. If using chicken, season with salt, pepper, and taco seasoning. For ground beef, drain excess fat and season with taco seasoning.
- 2
Prepare the Tortillas
Warm the tortillas in a separate skillet or microwave until soft to make them pliable for rolling.
- 3
Assemble the Enchiladas
Place a portion of the cooked filling (chicken, beef, or cheese) in the center of each tortilla. Roll tightly and place seam side down in a greased baking dish.
- 4
Add Sauce and Cheese
Pour the ranchero sauce evenly over the rolled enchiladas and sprinkle with additional cheese on top.
- 5
Bake
Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 25 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Prepare the Sides
- 6
Cook the Mexican Rice
In a pot, combine 3 cups of water and 1 cup of rice. Bring to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is fluffy and water is absorbed.
- 7
Heat the Refried Beans
In a saucepan, heat the refried beans over medium heat until warmed through, stirring occasionally.
- 8
- 9
Prepare the Chips and Salsa
Place tortilla chips in a serving bowl and serve alongside salsa for dipping.