Enchiladas Muchachas Recipe
Big combo! Featuring one beef enchilada and one chicken enchilada bathed in a special sauce, covered in melted cheese, green onions, and sour cream. Served with Mexican rice and beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Mix in 1 cup of cooked shredded chicken and half a cup of enchilada sauce. Stir to combine and remove from heat.
- 2
Assemble the Enchiladas
Preheat oven to 350°F (175°C). Soften the corn tortillas by warming them in a pan or microwave. Spoon about 1/4 cup of the beef mixture onto each tortilla, roll them up tightly, and place them seam side down in a greased baking dish.
- 3
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly on top.
- 4
Bake
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- 5
Garnish and Serve
Remove from oven and let cool slightly. Top with chopped green onions and a dollop of sour cream. Serve with Mexican rice and beans on the side.
