Enchiladas Supremas Recipe
Four enchiladas - one chicken, one beef, one cheese, and one bean, all topped with sauce and sour cream.
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.
For the Enchiladas
Method
Preparing the Enchiladas
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Meat Filling
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat. Remove from heat and set aside.
- 3
Prepare the Chicken Filling
In the same skillet, add another tablespoon of olive oil if needed, then add the shredded cooked chicken. Warm through for about 3-5 minutes, stirring occasionally. Remove from heat.
- 4
Assemble the Enchiladas
On a clean surface, take one corn tortilla and add a portion of one of the fillings (chicken, beef, beans, or cheese) to the center. Roll the tortilla tightly around the filling and place seam-side down in a greased baking dish. Repeat for the remaining tortillas and fillings, ensuring that each filling is used once.
- 5
Add Sauce
Pour the enchilada sauce evenly over the rolled enchiladas in the baking dish, ensuring they are well covered. Sprinkle the shredded cheese on top.
- 6
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- 7
Serve
Remove from the oven and let cool for a few minutes. Top with sour cream and chopped cilantro before serving.