Enchiladas Recipe
Three corn tortillas stuffed with your choice of meat: chicken tinga, shredded beef, carnitas, shrimp or cheese covered with our red or green salsa and topped with jack cheese, cream, sesame seeds. Served with rice and beans.
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Ingredients
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Tortillas and Filling
Sauce and Toppings
Sides
Method
Preparation of Filling
- 1
Prepare the Meat Filling
Choose your meat option (chicken tinga, shredded beef, carnitas, shrimp, or cheese). If using chicken tinga, cook and shred the chicken, then mix with tinga sauce. If using beef or carnitas, ensure they are shredded and seasoned. For shrimp, cook until pink and tender. For cheese, use a melty cheese of your choice.
Assembling Enchiladas
- 2
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take a corn tortilla and fill it with your choice of meat filling. Roll it tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- 3
Add Sauce and Cheese
Pour your choice of red or green salsa over the assembled enchiladas, making sure they are well covered. Sprinkle the shredded jack cheese evenly over the top.
Baking
- 4
Bake the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
Serving
- 5
Serve with Sides
While the enchiladas are baking, prepare the rice and beans. Once the enchiladas are done, serve them hot, topped with sour cream and sesame seeds, alongside a scoop of rice and beans.
