Tostada & Enchilada Recipe
Make Tostada & Enchilada Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tostada Ingredients
Enchilada Ingredients
Method
Tostada Directions
- 1
Prepare the Tortillas
Preheat your oven to 400°F (200°C). Place the corn tortillas on a baking sheet and bake for about 5-7 minutes until they are crispy and golden brown.
- 2
Assemble the Tostadas
Spread a layer of refried beans on each crispy tortilla. Top with shredded lettuce, diced tomatoes, and shredded cheese.
- 3
Add Toppings
Finish the tostadas with a dollop of sour cream, sliced jalapeños, and a sprinkle of chopped cilantro.
Enchilada Directions
- 4
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper. Sauté for about 5 minutes until softened.
- 5
Prepare the Filling
Stir in the shredded chicken and 1 cup of enchilada sauce into the skillet. Cook for an additional 3-4 minutes until heated through.
- 6
Fill the Tortillas
Take a corn tortilla, spoon some of the chicken mixture onto one end, and roll it up tightly. Place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 7
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
- 8
Bake
Cover the baking dish with aluminum foil and bake in the oven at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 9
Serve
Remove from the oven, let cool for a few minutes, and garnish with chopped cilantro before serving.
