Enchiladas Mexicanas Recipe
One chicken enchilada covered with enchilada sauce, one cheese enchilada covered with cheese sauce, and one beef enchilada covered in green sauce. Served with rice and beans.
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Ingredients
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For the Chicken Enchilada
For the Cheese Enchilada
For the Beef Enchilada
For the Rice and Beans
Method
Preparation of Chicken Enchilada
- 1
Prepare the filling
In a bowl, mix shredded cooked chicken with half of the enchilada sauce and a pinch of salt.
- 2
Assemble the enchilada
Soften corn tortillas by lightly warming them in a skillet. Place about 1/3 cup of the chicken filling in each tortilla, roll them up, and place them seam-side down in a baking dish.
- 3
Add sauce
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with 1/3 cup of shredded cheese.
Preparation of Cheese Enchilada
- 4
Assemble the cheese enchilada
Use the same method as the chicken enchilada. Place about 1/3 cup of cheese filling in each tortilla, roll them up, and place them seam-side down in a separate baking dish.
- 5
Add cheese sauce
Pour the cheese sauce over the rolled tortillas and top with the remaining shredded cheese.
Preparation of Beef Enchilada
- 6
Prepare the filling
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and season with salt to taste.
- 7
Assemble the beef enchilada
Warm the corn tortillas and place about 1/3 cup of the beef filling in each tortilla, roll them up, and place them seam-side down in a baking dish.
- 8
Add green sauce
Pour the green enchilada sauce over the rolled tortillas and sprinkle with 1/3 cup of shredded cheese.
Cooking and Serving
- 9
- 10
- 11
Serve
Serve the enchiladas hot, alongside the rice and beans for a complete meal.
