Two Tacos or Two Enchiladas Recipe

Name: Puerto Vallarta Stamfords Two Tacos Or Two Enchiladas Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 pieces Corn tortillas; 2 cups Cooked shredded chicken (or beef); 1 cups Shredded cheese (cheddar or Mexican blend); 0.5 cups Sour cream; 1 cups Diced tomatoes; 1 cups Chopped lettuce; 1 cups Enchilada sauce; 2 cups Cooked rice; 2 cups Cooked black beans; 2 tbs Olive oil; 1 tsp Salt; 0.5 tsp Ground cumin; 1 tsp Chili powder

Inspired by Puerto Vallarta Stamford

Time30m

Serves2

Served with rice and beans.

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Ingredients

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Taco and Enchilada Ingredients

4 pieces Corn tortillas

2 cups Cooked shredded chicken (or beef)

1 cups Shredded cheese (cheddar or Mexican blend)

1/2 cups Sour cream

1 cups Diced Tomatoes

1 cups Chopped lettuce

1 cups Enchilada sauce

2 cups Cooked rice

2 cups Cooked black beans

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp Ground cumin

1 tsp Chili powder

Method

Preparation Instructions

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add the cooked shredded chicken (or beef) and season with salt, ground cumin, and chili powder. Cook for about 5 minutes until heated through.

Make the Tacos

Warm the corn tortillas in a skillet or microwave. Fill two tortillas with the prepared filling, adding shredded cheese, diced tomatoes, and chopped lettuce. Top with sour cream.

Make the Enchiladas

For the enchiladas, preheat your oven to 350°F (175°C). Fill two corn tortillas with the same filling, roll them up, and place them in a baking dish. Pour enchilada sauce over the top and sprinkle with shredded cheese. Bake for 20 minutes or until cheese is melted.

Serve with Rice and Beans

Serve the tacos or enchiladas on a plate alongside cooked rice and black beans.