Two Enchiladas Recipe

Prepare filling

If using shredded chicken, combine 1 cup cooked shredded chicken with chopped onion, minced garlic, chili powder, cumin, salt and pepper in a bowl. If using ground beef, brown 6 oz lean ground beef in a skillet over medium-high heat until cooked through, drain fat, then add onion, garlic and spices and cook 1–2 minutes more. Stir in 2 tablespoons of the enchilada sauce to moisten the filling.

Soften tortillas

Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Quickly fry each corn tortilla for 10–15 seconds per side until flexible but not crispy. Transfer to paper towels to drain. Alternatively, wrap tortillas in a damp paper towel and microwave 30–45 seconds to soften.

Assemble enchiladas

Preheat oven to 375°F (190°C). Pour 1/4 cup of enchilada sauce into the bottom of a small (8x6-inch) baking dish and spread evenly. Place about 3 tablespoons of the prepared filling down the center of each softened tortilla, sprinkle with a tablespoon of shredded cheese, roll tightly and place seam-side down in the baking dish (place two enchiladas side-by-side; remaining tortillas can be saved or used for another serving). Repeat so two filled enchiladas are in the dish.

Sauce and bake

Pour the remaining enchilada sauce evenly over the two rolled enchiladas, covering them. Sprinkle remaining shredded cheese on top. Bake uncovered in the preheated oven 12–15 minutes until cheese is melted and sauce is bubbly. Remove from oven and let rest 2–3 minutes. Garnish with chopped cilantro and a dollop of sour cream if using.

While enchiladas bake, make the rice. In a small saucepan, heat 1/2 tablespoon oil or butter over medium heat. Add 1/2 cup uncooked rice and toast 1–2 minutes, stirring, until slightly translucent. Add 3/4 cup water, 2 tablespoons tomato sauce (if using) and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and stir in chopped cilantro if desired.

Heat 1/2 cup canned refried beans in a small saucepan over low heat with 2 tablespoons water or broth, stirring to loosen. Cook 2–3 minutes until heated through and spreadable; add a pinch of salt to taste. Transfer beans to the plate next to the enchiladas and sprinkle 1/4 cup shredded cheese on top; heat briefly or place under warm oven until cheese melts (about 1–2 minutes).

Place two enchiladas on a plate with a serving of rice (about 1/2 cup cooked) and the warmed beans. Top enchiladas with extra cilantro, sliced green onions and a lime wedge. Serve immediately.