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Enchilada Plate Recipe

Name: Mariachis de Jaliscos Enchilada Plate Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 4 count corn tortillas; 1 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 2 tbs vegetable oil (for softening tortillas); 0.25 cups onion (small, diced); 1 tsp garlic (minced); 1.5 cups canned red enchilada sauce; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs chopped fresh cilantro (optional, for garnish); 0.5 cups long-grain white rice (uncooked); 1 cups chicken or vegetable broth; 2 tbs tomato sauce; 1 tbs vegetable oil; 0.25 cups onion (small, finely chopped); 0.5 tsp garlic (minced); 0.25 tsp ground cumin; 0.25 tsp salt; 1 count lime wedge (optional); 1 cups canned pinto or black beans (drained); 1 tbs lard or vegetable oil; 0.25 cups onion (small, finely chopped); 0.25 tsp cumin; 0.5 tsp salt; 2 tbs water or bean liquid; 2 tbs shredded cheese for topping (optional); 2 tbs sour cream (optional); 1 tsp pickled jalapeños or sliced fresh jalapeño (optional)

Inspired by Mariachis de Jalisco

Time50m

Serves1

2 Cheese enchiladas, rice & refried beans.

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Ingredients

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Cheese Enchiladas (makes 2 enchiladas)

4 count corn tortillas

1 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

2 tbs vegetable oil (for softening tortillas)

1/4 cups onion (small, diced)

1 tsp Garlic (minced)

1 1/2 cups canned red enchilada sauce

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs chopped fresh cilantro (optional, for garnish)

Mexican Rice (side)

1/2 cups long-grain white rice (uncooked)

1 cups Chicken or vegetable broth

2 tbs Tomato sauce

1 tbs Tuscany sunflower oil

1/4 cups onion (small, finely chopped)

1/2 tsp Garlic (minced)

1/4 tsp Ground cumin

1/4 tsp Celtic sea salt

1 count lime wedge (optional)

Refried Beans (side)

1 cups canned pinto or black beans (drained)

1 tbs lard or vegetable oil

1/4 cups onion (small, finely chopped)

1/4 tsp Cumin

1/2 tsp Celtic sea salt

2 tbs water or bean liquid

2 tbs shredded cheese for topping (optional)

To Serve

2 tbs sour cream (optional)

1 tsp pickled jalapeños or sliced fresh jalapeño (optional)

Method

Cheese Enchiladas (makes 2 enchiladas)

Prepare filling

In a medium bowl combine shredded cheddar and Monterey Jack cheeses with diced onion, minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and set aside.

Soften tortillas

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Quickly fry each tortilla for about 10–15 seconds per side until pliable but not crisp. Transfer to a plate lined with paper towel to drain. Alternatively, wrap tortillas in a damp towel and microwave 30–45 seconds until flexible.

Assemble enchiladas

Preheat oven to 350°F (175°C). Pour about 1/3 cup enchilada sauce into the bottom of a small baking dish (around 8x6 or similar) and spread to coat. Place a warmed tortilla on a work surface, put 1/2 cup of the cheese mixture down the center, roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas to make 2 cheese-filled rolled enchiladas (you can place 2 enchiladas per person; here we make 2).

Top and bake

Spoon remaining enchilada sauce evenly over the rolled enchiladas (about 1 to 1 1/4 cups remaining). Sprinkle 1/4 cup additional shredded cheese evenly on top. Bake in preheated oven until sauce is bubbling and cheese is melted, 12–15 minutes. Remove from oven and let rest 2–3 minutes. Garnish with chopped cilantro if desired.

Mexican Rice (side)

Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1/2 cup uncooked rice and cook, stirring, 2–3 minutes until rice is lightly toasted.

Stir in 2 tablespoons tomato sauce, 1/2 teaspoon minced garlic, 1/4 teaspoon ground cumin and 1/4 teaspoon salt. Pour in 1 cup chicken or vegetable broth, bring to a boil, then reduce heat to low, cover and simmer 15 minutes until rice is tender and liquid is absorbed.

Remove from heat and let sit covered 5 minutes. Fluff with a fork, squeeze lime wedge over rice if using and gently toss. Keep warm until plating.

Refried Beans (side)

Heat 1 tablespoon lard or vegetable oil in a small skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until softened.

Add 1 cup drained canned beans, 1/4 teaspoon ground cumin and 1/2 teaspoon salt. Stir and cook 1–2 minutes to heat through.

Using a potato masher or fork, mash the beans in the skillet, adding 1–2 tablespoons water or reserved bean liquid as needed to reach a creamy but slightly textured consistency. Taste and adjust salt. If desired, stir in 2 tablespoons shredded cheese until melted on top before serving.

To Serve

Plate 2 cheese enchiladas alongside about 1/2 cup Mexican rice and 1/2 cup refried beans. Add a dollop of sour cream and jalapeños if desired. Garnish enchiladas with chopped cilantro. Serve hot.