La Bandera Enchiladas Plt Recipe
Make La Bandera Enchiladas Plt Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Enchilada Filling
Enchilada Sauce
Toppings
Corn Tortillas
Method
Enchilada Filling
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, refried beans, cheddar cheese, diced onion, and minced garlic. Mix well until all ingredients are evenly distributed.
Enchilada Sauce
- 2
Make the Sauce
In a blender, combine the quartered tomatillos, diced green chili peppers, chopped cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
Assemble the Enchiladas
- 3
Assemble
Preheat your oven to 375°F (190°C). Heat the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable. Take one tortilla, add a generous amount of the filling in the center, roll it up, and place it seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 4
Add Sauce
Once all tortillas are assembled in the baking dish, pour the prepared enchilada sauce evenly over the top of the enchiladas, ensuring they are well covered.
Bake
- 5
Bake
Sprinkle additional cheddar cheese on top if desired. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Serve
- 6
Garnish and Serve
Remove from the oven and let cool for a few minutes. Top with sour cream, sliced avocado, and fresh cilantro. Serve hot.
