Combinationenchilada Combo Recipe

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a skillet over medium heat, sauté the diced onion in a little oil until translucent, 3-4 minutes. Add minced garlic and cook 1 minute more.

Add ground beef to the skillet and cook until browned, breaking up with a spoon, about 5-7 minutes.

Stir in chili powder, cumin, and salt to taste. Cook 1-2 minutes until fragrant.

Add 300 ml enchilada sauce to the beef and simmer 2-3 minutes to combine flavors.

Warm the corn tortillas to make them pliable (wrap in damp paper towels and microwave 30-45 seconds).

Spread a small amount of the cheese in each tortilla, then spoon beef mixture and a pinch of cilantro. Roll tightly and place seam-side down in the prepared baking dish.

Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.

Bake in the preheated oven for 20-25 minutes, until hot and cheese is melted and bubbly.

In a skillet, sauté onion and garlic until softened, 3-4 minutes.

Add shredded chicken and 0.5 tsp cumin and 0.5 tsp paprika; cook 1-2 minutes to heat through; season with salt to taste.

Stir in 0.25 cup cilantro into the chicken mixture.

Warm the tortillas to make them pliable.

Fill each tortilla with chicken mixture and some cheese, roll tightly, and place in another baking dish (or alongside beef enchiladas) seam-side down.

Pour 300 ml enchilada sauce over the rolled chicken tortillas and sprinkle with remaining cheese.

Bake in the oven at 375°F (190°C) for 20-25 minutes until bubbling and cheese is melted.

While enchiladas bake, heat refried beans and Mexican rice according to package or recipe instructions.

Toss shredded lettuce, diced tomatoes, and cilantro with a light squeeze of lime; set aside as a fresh topping.

Serve enchiladas with rice and beans on the side. Garnish with lettuce, tomatoes, cilantro, a dollop of sour cream, and lime wedges.