Enchilada Deluxe Lunch Recipe
An enchilada with beef or chicken, topped with lettuce, sour cream and tomatoes; served with rice and beans.
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Ingredients
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Enchiladas and Sides
Method
Preparation
- 1
- 2
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). Take a corn tortilla, add a portion of the meat filling, a sprinkle of shredded cheese, and roll it up tightly. Place the rolled enchilada seam side down in a baking dish. Repeat with remaining tortillas.
- 3
Top with Sauce and Cheese
Pour the red enchilada sauce over the assembled enchiladas, making sure to cover them completely. Sprinkle remaining shredded cheese on top.
- 4
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- 5
Prepare the Sides
While the enchiladas are baking, heat the cooked rice and refried beans in separate pots. Season with salt and pepper to taste.
- 6
Serve
Once the enchiladas are done baking, remove from the oven. Serve hot, topped with shredded lettuce, diced tomatoes, and a dollop of sour cream, alongside rice and beans.
