Enchiladas Plate And Medium Drink Recipe

Prep filling

If using chicken, combine shredded chicken, 1/2 cup of the cheese blend, chopped onion, minced garlic, 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Mix until uniformly combined. For cheese enchiladas, simply use the cheese blend as the filling (reserve 1/2 cup for topping).

Soften tortillas

Preheat oven to 375°F (190°C). Heat a large skillet over medium heat and add 2 tablespoons vegetable oil. Briefly (10–15 seconds per side) warm each tortilla in the skillet, just until pliable. Drain on paper towels to remove excess oil.

Assemble enchiladas

Pour about 1/3 cup of enchilada sauce into the bottom of a 9x13-inch baking dish and spread to lightly coat. Place a softened tortilla on a work surface, add about 2–3 tablespoons of filling down the center, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas (should yield 8 enchiladas).

Top and bake

Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 1/2 cups shredded cheese evenly on top. Cover loosely with foil and bake for 15 minutes, then remove foil and bake 5–7 more minutes until cheese is bubbly and lightly browned. Let rest 5 minutes before serving.

While enchiladas bake, heat a small saucepan over medium-low heat. Add canned refried beans and 2 tablespoons water or broth. Stir in 1/4 tsp cumin and 1/4 tsp salt. Cook, stirring occasionally, until warmed through and smooth, 4–6 minutes. If too thick, add up to 1–2 tablespoons more water to reach desired consistency.

Bring 2 cups water, 1 tablespoon oil and 1/2 tsp salt to a boil in a medium saucepan. Add rinsed rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

Portion 1 cup shredded lettuce, 1/2 cup guacamole and 1/4 cup sour cream onto the plate alongside the enchiladas, rice and beans. Sprinkle chopped cilantro over enchiladas and guacamole if using. Serve lime wedges on the side for squeezing over rice or enchiladas.

Bring 8 oz (1 cup) water to near boiling. Steep one black tea bag for 3–4 minutes, remove tea bag and stir in 1 tablespoon sugar until dissolved. Let cool slightly, then pour over a glass filled with 1 cup ice and 8 more ounces cold water (total 16 oz). Garnish with a lemon slice and serve chilled.