Enchilada Dinner Recipe
Two tortillas stacked or rolled with aged Cheddar Cheese or your choice of meat with frijoles. All dinners are smothered with red or green chile or have your chile served on the side. Vegetarian & gluten-free chile available. Your dinner comes with papitas, frijoles, & melted aged Cheddar cheese. Garnished with lettuce, tomatoes, & onions.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. If using, add the ground beef or chicken and cook until browned. Add refried beans and mix well. Season with salt and pepper. Remove from heat.
- 2
Assemble the Enchiladas
Take a corn tortilla and place a portion of the meat and frijoles mixture in the center. Sprinkle aged Cheddar cheese on top. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- 3
Add the Sauce
Pour the red or green chile sauce evenly over the rolled tortillas. Sprinkle any remaining aged Cheddar cheese on top.
- 4
Bake the Enchiladas
Preheat the oven to 350°F (175°C). Bake the enchiladas for about 20-25 minutes or until heated through and cheese is melted.
- 5
Prepare Papitas
While the enchiladas are baking, boil papitas in salted water until tender. Drain and set aside.
- 6
Garnish and Serve
Once the enchiladas are done, serve them with a side of papitas. Garnish with lettuce, diced tomatoes, and onions.
