Enchiladas-must Have Oven On Site Recipe

Prepare beef enchilada sauce

In a small saucepan over medium heat, melt butter. Stir in flour and cook 30 seconds. Whisk in beef broth, tomato sauce, chili powder, cumin, salt and pepper. Simmer gently 5–7 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.

Soften tortillas

Heat 2 tbs vegetable oil in a skillet over medium heat. Quickly fry each tortilla 10–15 seconds per side until pliable but not crispy. Drain briefly on paper towel.

Assemble enchiladas

Preheat oven to 350°F (175°C). Lightly oil a small baking dish with cooking spray. Lay a softened tortilla flat, add 0.5 cup shredded cheese and 2 tbs diced onion down the center. Roll tightly and place seam-side down in the dish. Repeat to make 2 filled enchiladas (use 4 tortillas if you want two enchiladas built from 2 tortillas each — quantities here assume small single-roll tortillas: total 2 finished enchiladas). Pour half of the warm beef enchilada sauce evenly over enchiladas, reserving the rest for extra serving. Sprinkle remaining cheese on top. Bake uncovered 12–15 minutes until cheese is melted and sauce is bubbling. Remove from oven and let rest 2 minutes.

Heat 1 tsp oil in a skillet over medium-high. Add ground beef and cook, breaking up, until no pink remains, about 5–6 minutes. Drain excess fat if needed. Stir in taco seasoning and 2 tbs water; simmer 1–2 minutes until thickened. Fill a crispy taco shell with the seasoned beef (about all of the cooked beef for one small crispy taco). If using pulled chicken instead: warm 6 oz cooked shredded chicken with 1 tbs taco seasoning and 2 tbs water until heated through and slightly reduced, then fill taco shell.

Combine 1/2 cup rice, 3/4 cup water, 1/4 tsp salt and 1/2 tsp butter or oil in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

In a small skillet over medium heat, cook diced bacon until starting to brown. Add 1/4 cup diced onion and 1/4 jalapeño; sauté 2–3 minutes until softened. Add diced tomato and drained pinto beans, then 2 tbs broth. Stir and simmer 4–5 minutes until flavors meld. Stir in chopped cilantro and 1/4 tsp salt. Keep warm.

On a plate, place the two baked enchiladas to one side and the crispy taco next to them. Spoon rice (about 1/2 cup cooked) and frijoles a la charra (about 1/2 cup) into separate portions. Add a small handful (1 cup) of tortilla chips and 3 tbs salsa on the side. Top enchiladas or taco with shredded lettuce (1/2 cup), diced tomatoes (1/4 cup) and 2 tbs crumbled queso fresco or extra shredded cheese. Serve remaining enchilada sauce on the side or drizzle over enchiladas. Garnish with a lime wedge if desired.