Enchilada & Taco Recipe
One enchilada, one taco, rice and beans.
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Ingredients
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Enchilada
Taco
Rice and Beans
Method
Enchilada
- 1
Prepare the Enchilada Filling
In a large bowl, combine the shredded chicken with 1/2 cup of enchilada sauce and chopped cilantro. Mix well.
- 2
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a corn tortilla, fill it with the chicken mixture, and roll it up. Place seam-side down in the baking dish. Repeat with remaining tortillas.
- 3
Top with Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle shredded cheese on top.
- 4
Taco
- 5
Cook the Ground Beef
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- 6
Add Taco Seasoning
Stir in the taco seasoning and follow package instructions, adding water as needed to create a flavorful beef mixture.
- 7
Assemble the Tacos
In each taco shell, add a portion of the beef mixture. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and sliced avocado.
Rice and Beans
- 8
- 9
Add Rice and Broth
Add the rinsed rice to the pan, stirring to coat in the garlic oil. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
- 10
Prepare the Beans
While the rice cooks, in a separate pot, heat the canned black beans over medium heat until warmed through. Season with salt and pepper to taste.
- 11
Serve
Once the rice is cooked, fluff with a fork and serve alongside the black beans.
