Three enchiladas filled with cheese, guacamole, refried beans, and salsa fresca, baked in red, white and green sauces. Served with Mexican rice and beans.

In a bowl, combine the shredded cheese, refried beans, and guacamole. Mix well and set aside.

Prepare the Filling

Heat the olive oil in a skillet over medium heat. Lightly fry the corn tortillas for about 30 seconds on each side until soft, then remove and drain on paper towels.

Prepare the Tortillas

Take a tortilla, place about 2 tablespoons of the filling in the center, roll it up, and place it seam-side down in a greased baking dish. Repeat for all tortillas.

Assemble the Enchiladas

Once all enchiladas are in the dish, pour the red enchilada sauce over one-third of the enchiladas, the white cream sauce over another third, and the green salsa over the last third.

Add the Sauces

Preheat the oven to 375°F (190°C). Bake the enchiladas for about 20 minutes, or until heated through and the cheese is melted.

Bake

While the enchiladas are baking, prepare the Mexican rice and black beans according to package instructions.

Prepare the Sides

Once the enchiladas are done, serve them hot with a side of Mexican rice and black beans. Garnish with chopped cilantro.

Serve

Corn tortillas

Shredded cheese (cheddar or Oaxaca)

Refried beans

Guacamole

Red enchilada sauce

White cream sauce (sour cream mixed with a bit of milk)

Green salsa (salsa verde)

Mexican rice

Black beans

Chopped fresh cilantro

Olive oil

Salt

ENCHILADAS BANDERAS

Make ENCHILADAS BANDERAS Recipe in just 45m. Three enchiladas filled with cheese, guacamole, refried beans, and salsa fresca, baked in red, white and green sauces. Served with Mexican rice and beans.

Enchiladas Banderas Recipe

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