Red Or Green Enchiladas, (beef, Chicken Or Machaca) With Rice, Beans Recipe

Preheat the oven to 375°F (190°C).

Warm the enchilada sauce (red or green) in a small saucepan or microwave; thin with 1/4 cup water if desired.

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the protein for enchiladas and cook until browned and fully cooked, then shred if needed.

Add onion and garlic to the protein; sauté until translucent and fragrant.

In a large bowl, mix the protein mixture with about half of the shredded cheese (approximately 1.5 cups) and season lightly if desired.

Warm the corn tortillas to soften them (wrap in a damp towel and microwave 30–60 seconds or warm in a dry skillet).

To assemble, place about 2–3 tablespoons of filling in the center of each tortilla; roll up and place seam-side down in a 9x13 inch baking dish.

Pour the warm sauce over the enchiladas and sprinkle the remaining cheese (about 1.5 cups) on top.

Bake for 20 minutes, until cheese is melted and sauce is bubbling. Let rest 5–10 minutes before serving. Garnish with fresh cilantro if desired.

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

In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add the chopped onion and minced garlic; sauté until translucent.

Add the rinsed rice and toast for 1–2 minutes, stirring frequently.

Pour in 2 cups of water or broth and 1/4 cup tomato sauce; bring to a boil.

Reduce heat to low, cover, and simmer 15–20 minutes, or until the rice is tender and the liquid is absorbed.

Fluff the rice with a fork and gently mix in 1–2 tablespoons chopped cilantro if desired.

In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Sauté the onion and garlic until translucent.

Add the drained beans, cumin, and a pinch of salt; cook until heated through, about 5–7 minutes. Mash a portion of the beans with the back of a spoon for a thicker consistency if desired.

Stir in cilantro right before serving and adjust seasoning to taste.