#5 Chicken Or Beef Enchilada Plate Recipe

Time45m

Serves4

Three rolled or flat chicken or beef enchiladas smothered in your favorite chile sauce.

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.

1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Stir in shredded chicken or ground beef, cumin, salt, and black pepper. Cook until the meat is heated through and well mixed with the onions.
2
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take a corn tortilla, fill it with about 1/4 cup of the chicken or beef mixture, sprinkle with a bit of shredded cheese, and roll it up. Place seam-side down in a greased baking dish. Repeat with remaining tortillas.
3
Add Sauce and Cheese
Once all enchiladas are in the baking dish, pour the chili sauce evenly over the top. Sprinkle the remaining shredded cheese over the sauce.
4
Bake
Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
5
Serve
Remove from oven, let cool for a few minutes, and serve hot. Optionally, garnish with sour cream, chopped cilantro, or sliced jalapeños.