Enchiladas Tres Amigos Recipe
Three soft corn tortillas mixed. Cheese, ground beef & chicken. Covered with green, red and mole sauce. Rice and beans on the side.
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Ingredients
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Tortillas
Filling
Sauces
Sides
Method
Preparation
- 1
Prepare the Fillings
In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat. In a separate bowl, combine the cooked shredded chicken with the cooked ground beef and half of the shredded cheese. Mix well and set aside.
- 2
Heat the Tortillas
In a dry skillet, warm the corn tortillas one at a time for about 30 seconds on each side until they are pliable. Keep them warm by wrapping them in a clean kitchen towel.
Assembly
- 3
Fill the Tortillas
Take one warm tortilla and place a portion of the beef and chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
Saucing and Baking
- 4
Add the Sauces
Pour the green enchilada sauce over the rolled tortillas, followed by the red enchilada sauce, and then the mole sauce. Make sure to cover the tortillas evenly with the sauces.
- 5
Bake
Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes to allow the cheese to melt and the sauces to bubble.
Serve
- 6
Plate the Dish
Once baked, remove the enchiladas from the oven. Serve them hot with a side of cooked rice and refried beans. Garnish with additional cheese or fresh cilantro if desired.