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Two Enchiladas And Taco Recipe

Name: Mitla Cafes Two Enchiladas And Taco Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 0.5 cups onion; 2 tsp garlic; 0.25 cups canned diced green chiles; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs vegetable oil (for sauté); 2 tbs cream cheese or sour cream (optional for creamier filling); 4 each corn or flour tortillas (6–8 inch); 1.5 cups shredded Mexican blend cheese; 1 cup red enchilada sauce (store-bought or homemade); 2 tbs fresh cilantro (for garnish); 1 tsp vegetable oil (for warming tortillas); 8 oz ground beef (80/20); 0.25 cups small onion, finely chopped; 1 tsp garlic; 1 tbs taco seasoning; 2 tbs water; 3 each small corn tortillas (for taco shells); 0.5 cups shredded lettuce; 0.25 cups diced tomato; 0.5 cups shredded cheddar cheese; 2 tbs sour cream (optional); 1 tbs hot sauce or salsa; 2 each lime wedges; 2 tbs pickled jalapeños; 1 tbs extra cilantro

Inspired by Mitla Cafe

Time50m

Serves1

Make Two Enchiladas And Taco Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Enchilada Filling (Chicken)

2 cups cooked shredded chicken

1/2 cups Onion

2 tsp Garlic

1/4 cups canned diced green chiles

1 tsp ground cumin

1 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs vegetable oil (for sauté)

2 tbs cream cheese or sour cream (optional for creamier filling)

Enchilada Assembly & Sauce

4 each corn or flour tortillas (6–8 inch)

1 1/2 cups shredded Mexican blend cheese

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

2 tbs Fresh cilantro (for garnish)

1 tsp vegetable oil (for warming tortillas)

Taco (Ground Beef)

8 oz ground beef (80/20)

1/4 cups small onion, finely chopped

1 tsp Garlic

1 tbs taco seasoning

2 tbs water

3 each small corn tortillas (for taco shells)

1/2 cups shredded lettuce

1/4 cups diced tomato

1/2 cups shredded cheddar cheese

2 tbs sour cream (optional)

1 tbs hot sauce or salsa

Optional Garnishes & Extras

2 each Lime wedges

2 tbs pickled jalapeños

1 tbs extra cilantro

Method

Enchilada Filling (Chicken)

Prepare Aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until softened. Add 2 teaspoons minced garlic and sauté 30 seconds until fragrant.

Make Filling

Add 2 cups cooked shredded chicken to the skillet with the onions and garlic. Stir in 1/4 cup diced green chiles, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 2–3 minutes to heat through and allow flavors to meld. If you prefer a creamier filling, stir in 2 tablespoons cream cheese or sour cream until combined and warmed. Remove from heat.

Enchilada Assembly & Baking

Warm Tortillas

Preheat oven to 375°F (190°C). Lightly brush 1 teaspoon vegetable oil on a skillet or griddle over medium heat. Warm each of 4 tortillas 20–30 seconds per side until pliable (or wrap in damp towel and microwave 30 seconds). This prevents cracking when rolling.

Fill and Roll

Spread a thin layer (about 2 tablespoons) of enchilada sauce on the bottom of a 9x9-inch baking dish. Place ~1/2 cup of the chicken filling down the center of each tortilla, sprinkle about 2 tablespoons shredded cheese over the filling, roll tightly and place seam-side down in the baking dish. Repeat for both enchiladas (two tortillas used). Reserve the other two tortillas for the taco or as extra enchiladas as desired.

Top with Sauce and Cheese

Pour remaining enchilada sauce evenly over the rolled enchiladas so they are covered. Sprinkle remaining shredded cheese (about 1 cup) evenly over the top.

Bake

Bake uncovered in the preheated oven for 15–18 minutes, until cheese is melted and sauce is bubbling. If you want the cheese browned, broil 1–2 minutes while watching closely.

Garnish

Remove from oven and let rest 2–3 minutes. Garnish with 2 tablespoons chopped fresh cilantro and optional pickled jalapeños and lime wedges.

Taco (Ground Beef)

Cook Beef

While enchiladas bake, heat a small skillet over medium-high heat. Add ground beef and 1/4 cup finely chopped onion and cook, breaking up the meat, until browned and cooked through, about 6–8 minutes. Drain excess fat if desired.

Season

Reduce heat to medium, add 1 teaspoon minced garlic and cook 30 seconds. Sprinkle in 1 tablespoon taco seasoning and 2 tablespoons water, stir to combine and simmer 1–2 minutes until mixture thickens. Taste and adjust salt if needed.

Warm Taco Tortillas

Warm 3 small corn tortillas in a dry skillet 20 seconds per side or wrap in a damp towel and microwave 20–30 seconds to make pliable. Stack two if you prefer a sturdier shell.

Assemble Taco

Divide the seasoned beef among the 3 tortillas (about 2–3 tablespoons each). Top each with shredded lettuce, diced tomato, 1/2 cup shredded cheddar cheese total divided among tacos, a dollop of sour cream if desired, and a dash of hot sauce or salsa. Serve immediately with lime wedges.

Serving & Notes

Plate two chicken enchiladas (slice each in half if desired) alongside one taco. Serve with extra cilantro, pickled jalapeños and lime wedges. The recipe yields portions suitable for 1–2 people depending on appetite; leftovers store covered in the refrigerator for up to 3 days.