Cheese Enchilada And Chicken Enchilada Recipe
Indulge in our delightful duo of enchiladas, featuring a savory cheese enchilada smothered in rich, zesty red sauce and a perfectly seasoned chicken enchilada that bursts with flavor. Topped with a sprinkle of fresh cilantro and served with a side of tangy salsa, this dish promises a fiesta of taste in every bite!
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.
Enchilada Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Stir in the shredded chicken and refried beans. Season with salt and black pepper. Mix well and cook for about 5 minutes. Remove from heat.
- 2
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce at the bottom of a baking dish. Take a corn tortilla, place a portion of the chicken and bean mixture in the center, sprinkle with cheese, and roll it up. Place seam-side down in the baking dish. Repeat until all tortillas are filled.
- 3
Top and Bake
Once all enchiladas are assembled, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- 4
Serve
Remove from the oven and let cool slightly. Serve with a dollop of sour cream on top and enjoy!
