Combo 12-(2) Thick Double Wrapped Enchiladas Recipe

Combination Dinners

1. 1

   Prep and preheat

   Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

2. 2

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent, about 3-5 minutes.

3. 3

   Add ground beef to the skillet; cook until browned and fully cooked. Drain excess fat.

4. 4

   Stir in chili powder, ground cumin, paprika, oregano, salt, and black pepper. Cook 2-3 minutes to bloom spices.

5. 5

   Remove from heat and fold in 4 cups shredded cheese into the hot beef mixture until melted and well combined.

6. 6

   Warm the thick corn tortillas to soften (wrap in a damp towel and microwave 1-2 minutes or heat in a dry skillet).

7. 7

   Spread about 1 cup of enchilada sauce on the bottom of the prepared baking dish.

8. 8

   To assemble, place a tortilla on a flat surface, add 2-3 tablespoons of the cheese-beef filling, roll tightly, and wrap it with a second tortilla to create a double wrap. Place seam-side down in the dish. Repeat until you have 12 enchiladas.

9. 9

   Pour the remaining enchilada sauce over the assembled enchiladas, ensuring they are evenly coated.

10. 10

    Sprinkle the remaining 2 cups shredded cheese over the top. Garnish with cilantro if desired.

11. 11

    Bake in the preheated oven for 25-30 minutes, until cheese is melted, bubbly, and enchiladas are heated through.

12. 12

    Spanish rice

    While enchiladas bake, prepare Spanish rice: In a medium saucepan, heat 1 tablespoon olive oil. Add long-grain rice and toast 2-3 minutes until lightly golden. Stir in half an onion and two garlic cloves, cooking until fragrant.

13. 13

    Add tomato sauce, chicken broth, 0.5 teaspoon cumin, and 0.5 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and fluffy.

14. 14

    Meanwhile, heat refried beans in a saucepan until warmed through. If desired, stir in a pinch of salt to taste.

15. 15

    To serve, plate a portion of Spanish rice and refried beans. Top with 1-2 enchiladas, and garnish with cilantro and a dollop of sour cream if desired.