Enchiladas Dos Amigos Recipe

Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the chopped onion and sauté 2–3 minutes until translucent.

Add the ground beef and cook, breaking up with a spatula, until browned and no pink remains, about 6–8 minutes.

Stir in 1 tsp minced garlic, 1/4 cup tomato sauce, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to medium-low and simmer 3–4 minutes until combined and slightly thickened. Remove from heat and keep warm.

Warm two corn tortillas briefly in a dry skillet or microwave (15–20 sec) to make them pliable. Lightly brush or toss with a little oil to prevent cracking.

Place about half of the beef mixture (approximately 4 oz) in the center of each tortilla, roll tightly and place seam-side down in a shallow baking dish large enough to hold both enchiladas side by side.

In a bowl, combine the shredded chicken with 2 tbsp salsa verde, 1 tsp lime juice, 1 tbsp chopped cilantro and 1/4 tsp salt. Mix to coat and taste; adjust seasoning if needed.

Warm two corn tortillas until pliable (same method as above). Divide the chicken mixture between the two tortillas (about 3 oz each), roll and place seam-side down in the same baking dish next to the beef enchiladas.

In a small saucepan over medium heat, melt 1 tbsp butter. Whisk in 1 tbsp flour and cook 30–45 seconds to form a roux, stirring constantly to avoid browning.

Gradually whisk in 1 cup milk until smooth. Continue whisking and cook until sauce thickens slightly, 2–3 minutes.

Lower heat to low and stir in 1 cup shredded sharp cheddar and 1/2 cup Monterey Jack until fully melted and smooth. Season with 1/8 tsp pepper and 1/4 tsp salt. Keep sauce warm; thin with a splash of milk if it becomes too thick.

Reserve about 1/3 cup of this cheese sauce to drizzle over the assembled enchiladas before baking; keep remainder warm for serving if desired.

In a small saucepan over medium heat, warm 1 tbsp oil. Whisk in 1 tbsp flour and cook 30 seconds.

Add 2 tsp chili powder, 1/4 tsp cumin and 1/4 tsp garlic powder and stir 15–20 seconds to bloom the spices.

Whisk in 1/2 cup tomato sauce and 3/4 cup chicken broth. Bring to a gentle simmer and cook 4–5 minutes until slightly thickened. Season with 1/4 tsp salt. Keep warm.

Preheat oven to 350°F (175°C). Lightly oil or spray the inside of the baking dish if not already done.

Pour a thin layer (about 2–3 tbs) of the red enchilada sauce on the bottom of the baking dish to prevent sticking.

Arrange the two filled beef tortillas and two filled chicken tortillas seam-side down in the dish (you will use one of each for this ENCHILADAS DOS AMIGOS portion).

Spoon remaining red enchilada sauce evenly over each rolled enchilada (about 2 tbs per enchilada). Then drizzle the reserved cheese sauce over the top (about 1–2 tbs per enchilada).

Sprinkle 1/2 cup shredded Mexican blend cheese evenly over both enchiladas.

Bake in preheated oven 12–15 minutes until cheese is melted and edges are bubbling.

Remove from oven and spoon 2 tbs salsa verde (or verde sauce) over the top of each enchilada (divide the 2 tbs salsa verde used in the chicken filling so there is an additional 2 tbs for topping if you prefer more verde — the listed ingredient amount can be increased). Crumble 2 tbsp queso fresco over the enchiladas and sprinkle chopped cilantro.

While enchiladas bake, prepare rice: In a small saucepan heat 1/2 tsp oil over medium heat. Add rinsed 1/2 cup rice and toast 1 minute, stirring.

Stir in 3/4 cup chicken broth and 1 tbsp tomato sauce (optional) and 1/8 tsp salt. Bring to a boil, reduce to low, cover and simmer 15 minutes or until liquid is absorbed.

Remove from heat and let stand 5 minutes, then fluff with fork.

Plate one ground beef enchilada and one shredded chicken enchilada on each serving plate. Spoon any remaining cheese sauce and red sauce from the dish over the enchiladas if desired.

Add a scoop (about 1/2 cup) of the cooked rice to the plate alongside the enchiladas. Garnish with crumbled queso fresco and chopped cilantro. Serve hot.