Excellente Plato Recipe
Try it all! Three enchiladas: cheese, chicken, and beef and two tacos: chicken in a softshell, and beef in a crispy shell.
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Ingredients
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Enchiladas
Tacos
Method
Enchiladas
- 1
Prepare Filling
In a large bowl, mix shredded chicken with half of the enchilada sauce, half of the chopped onions, and half of the shredded cheese. Set aside.
- 2
Assemble Enchiladas
Preheat the oven to 350°F (175°C). Take a corn tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a greased baking dish. Repeat for all chicken enchiladas.
- 3
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle the remaining cheese on top of the sauce.
- 4
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- 5
Garnish
Once out of the oven, garnish with chopped fresh cilantro and a dollop of sour cream on top of each enchilada.
Tacos
- 6
Prepare Chicken Tacos
In a small saucepan, heat the cooked shredded chicken over medium heat until warmed through. Place the chicken in soft corn tortillas and top with shredded lettuce, diced tomatoes, jalapeños (if using), and a sprinkle of shredded cheese. Add a dollop of sour cream.
- 7
Prepare Beef Tacos
In a separate saucepan, heat the cooked ground beef over medium heat until warmed through. Fill crispy taco shells with the ground beef and top with the same toppings as the chicken tacos: shredded lettuce, diced tomatoes, jalapeños (if using), and shredded cheese. Finish with a drizzle of sour cream.