A beef, chicken or cheese enchilada served with Spanish rice and refried beans.

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant. Add ground beef or shredded chicken, cumin, salt, and pepper. Cook until meat is browned and cooked through. Set aside.

Prepare the Filling

Preheat the oven to 350°F (175°C). In a baking dish, spread a small amount of enchilada sauce on the bottom. Take a corn tortilla, fill it with the meat mixture, and sprinkle with cheese. Roll it up and place it seam side down in the baking dish. Repeat until all tortillas are filled.

Make the Enchiladas

Pour remaining enchilada sauce over the rolled enchiladas. Top with remaining cheese.

Add Sauce and Cheese

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Bake

While the enchiladas are baking, prepare the Spanish rice and heat the refried beans. Serve enchiladas hot with Spanish rice and refried beans on the side.

Serve with Sides

Ground beef

Shredded chicken

pinata platter

Recipe information

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!