Montezuma Platter Recipe
One cheese enchilada, one crispy chicken taco and one crispy beef taco served with Mexican rice and pinto beans.
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Ingredients
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Enchilada
Crispy Chicken Taco
Crispy Beef Taco
Sides
Method
Enchilada
- 1
Prepare the Filling
In a bowl, combine the cooked shredded chicken and 1 cup of shredded cheese.
- 2
Assemble Enchiladas
Take a corn tortilla, add a few tablespoons of the chicken and cheese mixture, roll it up, and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- 3
Add Sauce and Cheese
Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- 4
Crispy Chicken Taco
- 5
Prepare Chicken
In a skillet, heat vegetable oil over medium-high heat. Take small corn tortillas and fry them for about 30 seconds on each side until crispy. Remove and drain on paper towels.
- 6
Assemble Taco
Fill each crispy tortilla with cooked shredded chicken, shredded lettuce, diced tomatoes, and shredded cheese.
Crispy Beef Taco
- 7
Cook Beef
In a skillet, cook ground beef over medium heat until browned. Drain excess fat and add taco seasoning, cooking for another 2 minutes.
- 8
Prepare Tortillas
Fry small corn tortillas in vegetable oil until crispy, about 30 seconds on each side. Drain on paper towels.
- 9
Assemble Taco
Fill each crispy tortilla with the seasoned ground beef, shredded lettuce, diced tomatoes, and shredded cheese.
Sides
- 10
Prepare Mexican Rice
Cook the Mexican rice according to package instructions.
- 11
Prepare Pinto Beans
Heat the pinto beans in a saucepan over medium heat until warmed through.
