Jul 13 2026
Restaurants›Garcia's Méxican Restaurant›Enchiladas Trio Recipe

Enchiladas Trio Recipe

Inspired by Garcia's Méxican Restaurant
Time1h
Serves6

One each: cheese with red sauce; ground beef with green sauce; chicken with sour cream poblano sauce.

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Ingredients

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Cheese Enchiladas with Red Sauce

Ground Beef Enchiladas with Green Sauce

Chicken Enchiladas with Sour Cream Poblano Sauce

Method

Cheese Enchiladas with Red Sauce

  1. 1

    Prepare the Filling

    In a bowl, combine shredded cheese, chopped onion, and cilantro.

  2. 2

    Fill the Tortillas

    Warm the corn tortillas in a skillet or microwave until pliable. Place about 1/4 cup of the cheese mixture in the center of each tortilla and roll it up.

  3. 3

    Assemble the Enchiladas

    Spread 1 cup of red enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam side down in the baking dish and pour the remaining red sauce over the top.

  4. 4

    Bake

    Sprinkle additional cheese on top of the enchiladas. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until bubbly.

Ground Beef Enchiladas with Green Sauce

  1. 5

    Cook the Beef

    In a skillet over medium heat, cook the chopped onion until translucent. Add ground beef and cook until browned. Drain any excess grease.

  2. 6

    Fill the Tortillas

    Warm the corn tortillas. Place about 1/4 cup of the beef mixture in each tortilla and roll them up.

  3. 7

    Assemble the Enchiladas

    Spread 1 cup of green enchilada sauce on the bottom of a baking dish. Arrange the rolled tortillas seam side down, then pour the remaining green sauce over them.

  4. 8

    Bake

    Top with shredded cheese and bake in a preheated oven at 350°F (175°C) for 20-25 minutes until cheese is melted and bubbly.

Chicken Enchiladas with Sour Cream Poblano Sauce

  1. 9

    Prepare the Poblano Sauce

    Roast the poblano peppers over an open flame until charred. Once cooled, peel and chop. In a blender, combine roasted poblanos, sour cream, and chicken broth. Blend until smooth.

  2. 10

    Fill the Tortillas

    Warm the corn tortillas. Place about 1/4 cup of shredded chicken in the center of each tortilla and roll them up.

  3. 11

    Assemble the Enchiladas

    Spread 1 cup of the poblano sauce on the bottom of a baking dish. Arrange the rolled tortillas seam side down and pour the remaining sauce over the top.

  4. 12

    Bake

    Sprinkle with cheese and bake in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through and cheese is melted.

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