Speedy Gonzalez Recipe
One shredded chicken or ground beef crispy taco and one enchilada stuffed with shredded chicken, ground beef or cheese with cheese sauce. Served with poblano rice and refried or charro beans.
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Ingredients
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Taco
Enchilada
Poblano Rice
Beans
Method
Taco Preparation
- 1
Prepare Taco Filling
In a skillet over medium heat, cook the shredded chicken or ground beef until fully heated and seasoned to taste. Set aside.
- 2
Assemble the Taco
In a taco shell, add a portion of the cooked meat. Top with shredded lettuce, diced tomatoes, and shredded cheese. Drizzle with sour cream and salsa.
Enchilada Preparation
- 3
- 4
Assemble the Enchiladas
Place a portion of the filling in each tortilla, roll them up tightly, and place them seam-side down in a baking dish.
- 5
Add Cheese Sauce
Pour the cheese sauce evenly over the rolled tortillas in the baking dish.
- 6
Bake
Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through and bubbly.
Poblano Rice Preparation
- 7
Cook Poblano Rice
In a saucepan, heat olive oil over medium heat. Add diced poblano peppers and sauté for 3-4 minutes until tender. Add the cooked rice and chicken broth, stirring well. Season with salt to taste. Cook for an additional 5 minutes, stirring occasionally.
Beans Preparation
- 8
Heat Beans
In a small pot, heat the refried beans or charro beans over medium heat until warmed through. Stir occasionally.
