Enchilada Deluxe Lunch Recipe
Recipe information
Make Enchilada Deluxe Lunch in just 45m. An enchilada with beef or chicken, topped with lettuce, sour cream and tomatoes; served with rice and beans.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Enchilada Deluxe Lunch
Ingredients
Enchiladas and Sides
Preparation
1. Prepare the Filling
In a skillet, heat olive oil over medium heat. Add ground beef or shredded chicken, season with salt and pepper, and cook until browned and cooked through. Drain any excess fat.
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.
Local Coupons
No local coupons found for this recipe's ingredients.