Jul 13 2026
Restaurants›Social Cantina›Enchiladas Recipe

Enchiladas Recipe

Inspired by Social Cantina
Time1h
Serves3

Three enchiladas with cilantro lime rice and bacon charro beans

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Ingredients

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Enchiladas

Cilantro Lime Rice

Bacon Charro Beans

Method

Enchiladas

  1. 1

    Prepare the Filling

    In a mixing bowl, combine the shredded cooked chicken with 1 cup of enchilada sauce. Season with salt and black pepper. Mix well to coat the chicken in the sauce.

  2. 2

    Prepare the Tortillas

    In a skillet, heat olive oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until they are warm and slightly pliable. Remove and place on a paper towel.

  3. 3

    Assemble the Enchiladas

    Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll it up, and place seam-side down in a greased baking dish. Repeat until all tortillas are filled.

  4. 4

    Add Sauce and Cheese

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the shredded cheese on top.

  5. 5

    Bake the Enchiladas

    Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until the cheese is bubbly and golden.

Cilantro Lime Rice

  1. 6

    Cook the Rice

    In a saucepan, combine the long-grain white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked and water is absorbed.

  2. 7

    Flavor the Rice

    Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in the butter, lime juice, and chopped cilantro.

Bacon Charro Beans

  1. 8

    Cook the Bacon

    In a skillet over medium heat, cook the chopped bacon until it's crispy. Remove the bacon and set aside, leaving the drippings in the skillet.

  2. 9

    Sauté the Vegetables

    In the same skillet, add the chopped onion and minced garlic to the bacon drippings. Sauté until the onion is translucent.

  3. 10

    Add Beans and Seasonings

    Add the canned pinto beans (drained), cooked bacon, chopped cilantro, cumin, salt, and black pepper. Stir well and cook for an additional 5-7 minutes until heated through.

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