Combo 10-(2) Red Or Green Enchiladas Recipe
Make Combo 10-(2) Red Or Green Enchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Red Enchiladas
Green Enchiladas
Method
Red Enchiladas
- 1
Preheat the oven to 350°F (175°C). Lightly oil two baking dishes.
- 2
Heat a tablespoon of oil in a skillet. Sauté the onion and garlic until translucent.
- 3
Add the refried beans, corn, cumin, and salt; cook until warm and well mixed.
- 4
Wrap tortillas in a damp towel and warm until pliable.
- 5
Dip each tortilla in red enchilada sauce, spoon about 1/2 cup filling, roll tightly, and place seam-side down in the baking dish.
- 6
Repeat with the remaining tortillas for red enchiladas. Spoon the remaining red sauce over the top and sprinkle with 1 cup of shredded cheese.
- 7
Bake for 15-20 minutes until cheese is melted and bubbly.
- 8
Garnish the red enchiladas with cilantro before serving.
Green Enchiladas
- 9
Warm tortillas to pliability.
- 10
Pour the green tomatillo sauce into a shallow dish for dipping.
- 11
Dip each tortilla into the green sauce, spoon 1/2 cup of the filling (beans, corn, cheese), roll tightly, and place seam-side down in the baking dish.
- 12
Repeat with the remaining tortillas for green enchiladas. Pour the remaining green sauce over the top and sprinkle with the remaining cheese.
- 13
Bake for 15-20 minutes until cheese is melted and bubbly.
- 14
Garnish the green enchiladas with cilantro before serving.
Serving
- 15
Let the combo rest 5 minutes before serving.
- 16
Plate red and green enchiladas together on a large platter. Serve with rice, beans, and optional toppings such as sour cream, avocado, or lime wedges.
