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Two Tostadas And Enchilada Recipe

Name: Mitla Cafes Two Tostadas And Enchilada Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 pieces corn tostada shells; 1 cup cooked shredded chicken (or shredded rotisserie); 1 cup refried beans; 1 cup shredded Monterey Jack or cheddar cheese; 0.5 cup ripe tomato, diced; 1 cup shredded iceberg or romaine lettuce; 2 tbsp pickled jalapeños, sliced; 2 tbsp sour cream or Mexican crema; 2 tbsp cotija or queso fresco, crumbled (optional); 1 tbsp vegetable oil (for warming shells); 0.25 tsp salt; 0.125 tsp ground black pepper; 2 pieces corn tortillas; 0.75 cup enchilada sauce (red); 0.75 cup cooked shredded chicken (or ground beef/pork); 2 tbsp finely chopped onion; 0.5 cup shredded Monterey Jack or cheddar cheese; 1 tbsp vegetable oil (for softening tortillas); 1 tbsp fresh cilantro, chopped (for garnish); 1 piece lime wedges (for serving); 0.125 tsp salt

Inspired by Mitla Cafe

Time40m

Serves1

Make Two Tostadas And Enchilada Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tostadas (makes 2)

2 pieces corn tostada shells

1 cup cooked shredded chicken (or shredded rotisserie)

1 cup Refried beans

1 cup shredded Monterey Jack or cheddar cheese

1/2 cup ripe tomato, diced

1 cup shredded iceberg or romaine lettuce

2 tbsp pickled jalapeños, sliced

2 tbsp sour cream or Mexican crema

2 tbsp cotija or queso fresco, crumbled (optional)

1 tbsp vegetable oil (for warming shells)

1/4 tsp Celtic sea salt

1/8 tsp ground black pepper

Enchilada (single)

2 pieces corn tortillas

3/4 cup enchilada sauce (red)

3/4 cup cooked shredded chicken (or ground beef/pork)

2 tbsp finely chopped onion

1/2 cup shredded Monterey Jack or cheddar cheese

1 tbsp vegetable oil (for softening tortillas)

1 tbsp fresh cilantro, chopped (for garnish)

1 piece Lime wedges (for serving)

1/8 tsp Celtic sea salt

Method

Tostadas (makes 2)

Prepare fillings

If using leftover or rotisserie chicken, shred into bite-size pieces. Season the shredded chicken with 1/8 tsp salt and 1/16 tsp black pepper; toss to combine. Warm the refried beans in a small saucepan over low heat, stirring occasionally, until smooth and heated through (about 4–6 minutes). If beans are too thick, stir in 1–2 tsp water to reach a spreadable consistency.

Warm tostada shells

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil, swirling to coat. When oil is hot, add the corn tostada shells and warm 30–45 seconds per side until crisp and lightly golden. Transfer to a paper-towel-lined plate and sprinkle lightly with 1/8 tsp salt while still warm.

Assemble tostadas

Spread about 1/2 cup refried beans evenly across the two tostada shells (approximately 1/4 cup per shell). Divide the seasoned shredded chicken between the two shells (about 1/2 cup per two shells total so roughly 1/4 cup per shell). Sprinkle the shredded cheese evenly over both tostadas (about 1/2 cup total).

Melt cheese (optional)

For melted cheese, place the assembled tostadas on a baking sheet and broil on high 2–3 minutes until cheese is bubbly and slightly browned. Alternatively, return tostadas to the hot skillet covered for 1–2 minutes to melt the cheese.

Finish and garnish

Top each tostada with shredded lettuce (about 1/2 cup total), diced tomato (about 1/4 cup per two shells), pickled jalapeños (1 tbsp per tostada), a drizzle of sour cream (1 tbsp per tostada), and crumble cotija or queso fresco on top (1 tbsp per tostada) if using. Serve immediately.

Enchilada (single)

Preheat and prep tortillas

Preheat oven to 350°F (175°C). Pour 1/2 cup enchilada sauce into the bottom of a small baking dish (about 6x6 inches or similar) and spread into an even shallow layer. Warm 1 tablespoon vegetable oil in a skillet over medium heat. One at a time, lightly fry each corn tortilla 10–15 seconds per side until softened and pliable but not crispy; drain briefly on paper towel.

Assemble enchilada

Place about 3–4 tablespoons (roughly 1/3 cup) of shredded chicken mixed with the chopped onion in the center of each softened tortilla. Sprinkle a small amount of cheese (about 2 tablespoons) over the filling. Roll each tortilla snugly and place seam-side down in the baking dish on top of the sauce. Repeat for the second tortilla.

Top and bake

Pour the remaining enchilada sauce (about 1/4 cup) evenly over the two rolled enchiladas, ensuring they are well coated. Sprinkle the remaining 1/4 cup shredded cheese over the enchiladas. Bake in the preheated oven 12–15 minutes, until sauce is bubbling and cheese is melted.

Garnish and serve

Remove from oven and let rest 2 minutes. Sprinkle chopped cilantro over the enchilada and serve with a lime wedge. Optionally add a dollop of sour cream or extra crumbled cotija if desired.