Enchilada Plates (2) Recipe
Corn tortillas with your choice of filling and covered in Luquins homemade red sauce and cheese, served with rice and beans
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Ingredients
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For the Enchiladas
For the Rice and Beans
Method
For the Enchiladas
- 1
Prepare the Filling
In a bowl, mix the shredded chicken with 1 cup of the Luquin's homemade red sauce until well combined. Set aside.
- 2
- 3
Assemble the Enchiladas
Place about 2-3 tablespoons of the chicken mixture in the center of each tortilla. Roll them up tightly and place seam-side down in a baking dish.
- 4
Add Sauce and Cheese
Pour the remaining Luquin's homemade red sauce over the rolled enchiladas. Sprinkle the shredded cheese evenly on top.
- 5
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.
For the Rice and Beans
- 6
Cook the Rice
In a medium saucepan, combine the white rice and water. Bring to a boil, then reduce heat to low, cover and simmer for about 15-20 minutes until the rice is cooked and water is absorbed.
- 7
- 8
Garnish (Optional)
If desired, chop some fresh cilantro and sprinkle over the beans before serving.
