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4) Two Enchiladas And Taco Recipe

Name: Mitla Cafes 4) Two Enchiladas And Taco Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 3 count corn tortillas; 2 tbs vegetable oil (for warming tortillas); 1.5 cups shredded cheddar or Mexican blend cheese; 1.5 cups cooked shredded chicken (rotisserie or poached); 0.25 cups finely chopped white or yellow onion; 1 tsp minced garlic; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbsp fresh cilantro, chopped; 1 tbs lime juice; 0.5 cups ground beef or ground turkey; 1 tsp taco seasoning (store-bought or homemade); 0.25 cups finely chopped tomato; 0.25 cups shredded lettuce; 2 tbsp diced avocado or guacamole; 1 cup store-bought red enchilada sauce (or homemade); 1 tbs butter; 1 tsp all-purpose flour; 3 tbsp sour cream or Mexican crema; 1 tbsp fresh cilantro leaves; 1 tbsp thinly sliced green onions; 1 tbsp pickled jalapeños (optional)

Inspired by Mitla Cafe

Time35m

Serves1

Make 4) Two Enchiladas And Taco Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortillas & Assembly

3 count corn tortillas

2 tbs vegetable oil (for warming tortillas)

1 1/2 cups shredded cheddar or Mexican blend cheese

Enchilada Filling (for 2 enchiladas)

1 1/2 cups cooked shredded chicken (rotisserie or poached)

1/4 cups finely chopped white or yellow onion

1 tsp minced garlic

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 tbsp Fresh cilantro, chopped

1 tbs ReaLime juice

Taco Filling

1/2 cups ground beef or ground turkey

1 tsp taco seasoning (store-bought or homemade)

1/4 cups finely chopped tomato

1/4 cups shredded lettuce

2 tbsp diced avocado or guacamole

Enchilada Sauce

1 cup store-bought red enchilada sauce (or homemade)

1 tbs Butter

1 tsp 00 bread flour

Toppings & Garnishes

3 tbsp sour cream or Mexican crema

1 tbsp Fresh cilantro leaves

1 tbsp thinly sliced green onions

1 tbsp pickled jalapeños (optional)

Method

Prepare Fillings

Prepare enchilada filling

In a medium bowl, combine the shredded chicken, chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Add the chopped cilantro and lime juice, then toss to combine. Taste and adjust seasoning. The filling should be moist but not saucy.

Prepare taco filling

In a small skillet over medium heat, add 1 tsp oil if needed and add the ground beef or turkey. Cook, breaking up with a spoon, until no longer pink, about 4–6 minutes. Drain any excess fat. Stir in taco seasoning and 2–3 tablespoons of water, simmer 1–2 minutes until thickened. Remove from heat and let cool slightly. Fold in diced tomato just before assembling to keep tomato texture.

Warm Tortillas & Sauce

Preheat oven to 375°F (190°C). Pour the enchilada sauce into a shallow bowl. In a small saucepan over low heat, melt the butter and whisk in the flour to make a very simple roux, cook 1 minute, then whisk in about 1/4 cup of the enchilada sauce until smooth; this helps the sauce cling to the tortillas. Remove from heat.

Heat a large nonstick skillet over medium-high heat and add 1–2 tbs vegetable oil. Working one at a time, lightly fry each corn tortilla 10–20 seconds per side until soft and pliable (do not brown deeply). Transfer tortillas to paper towels to drain, then briefly dip each warmed tortilla in the enchilada sauce bowl so both sides are coated.

Assemble Enchiladas and Taco

Lightly oil a small baking dish (or line with a thin layer of sauce). Place two of the sauce-coated tortillas on a work surface. Divide the enchilada filling evenly between them (about 3/4 cup total; ~6–8 tbsp per tortilla). Sprinkle a little shredded cheese over the filling, roll tightly, and place seam-side down in the baking dish.

Place the third sauce-coated tortilla on the work surface. Spoon the prepared taco meat in the center (about 1/2 cup total used across one taco), top with shredded lettuce, diced tomato, and avocado or guacamole. Fold or roll as a soft taco (or serve open-faced) and place alongside the enchiladas on the same plate. If you prefer a crispy taco, heat a skillet with 1 tsp oil and crisp each side 1–2 minutes.

Pour remaining enchilada sauce over the two rolled enchiladas, covering them evenly. Sprinkle remaining shredded cheese over the enchiladas.

Bake & Finish

Bake in the preheated 375°F (190°C) oven until sauce is bubbling and cheese is melted and lightly browned, about 12–15 minutes. If you like cheese more browned, broil 1–2 minutes while watching carefully.

Remove from oven and let rest 3 minutes. Plate the two enchiladas and the taco together. Top enchiladas with sour cream or crema, sprinkle with cilantro leaves and sliced green onions, and add pickled jalapeños if desired. Serve immediately with lime wedges on the side.