Enchilada Or Taco Or Chile Relleno (pick 2 Items) Plate Recipe
Served with rice & beans
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Ingredients
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Enchiladas
Tacos
Sides (Rice & Beans)
Method
Enchiladas Preparation
- 1
Prepare the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and sauté until translucent. Add shredded chicken and half of the enchilada sauce, stirring until well combined and heated through.
- 2
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). Take a corn tortilla, spoon some of the chicken filling into the center, roll it up, and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- 3
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle shredded cheese on top.
- 4
Tacos Preparation
- 5
Cook the Meat
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the ground beef or turkey and cook until browned. Drain any excess fat, then add taco seasoning and a splash of water, stirring until well combined. Cook for an additional 5 minutes.
- 6
Prepare the Tacos
In a separate pan, lightly toast the corn tortillas over medium heat until warm and pliable. Assemble the tacos by adding the cooked meat, shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.
Sides Preparation
- 7
Cook the Rice
In a saucepan, combine the white rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed.
- 8
