Double Wrapped Enchiladas, Cheese (beef, Chicken Or Machaca) With Rice, Beans Recipe

Prepare fillings

If using beef or chicken or machaca, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chosen filling (2 cups) with a pinch of salt and spices (such as cumin and chili powder). Cook until heated through and well seasoned. You can optionally combine fillings if you like.

Warm the tortillas: Wrap in clean damp towels and microwave for 45-60 seconds until pliable.

Dip each tortilla in warm enchilada sauce, coating both sides.

Assemble each enchilada by placing 1/4 cup cheese and 2 tablespoons of the chosen filling on a tortilla, top with a second tortilla to double-wrap, then roll tightly.

Place the rolled enchiladas seam-side down in a baking dish. Repeat with remaining tortillas.

Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.

Bake in a preheated 375°F (190°C) oven for 20-25 minutes, until sauce is bubbling and cheese is melted.

Remove from oven and let rest 5 minutes. Garnish with chopped cilantro or onions if desired before serving.

Rinse the rice under cold water until the water runs clear.

In a medium saucepan, heat the oil over medium heat. Add the rice and toast for 2-3 minutes until lightly translucent.

Stir in chicken broth (or water), tomato sauce, and salt. Bring to a boil.

Reduce heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed and rice is tender.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

If using canned beans, drain and rinse them well.

In a saucepan, heat olive oil over medium heat. Sauté onion and garlic until translucent, about 3-4 minutes.

Add beans and cumin, stir to combine. Simmer for 10-15 minutes to meld flavors. Add salt to taste.

For a creamier texture, lightly mash 1/3 of the beans against the side of the pan.