One Cheese, Chicken Or Beef Enchilada And One Ground Beef Or Pulled Chicken Crispy Taco Recipe
Includes rice, frijoles a la charra, chips salsa, lettuce, tomatoes and cheese.
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Ingredients
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Enchilada (one cheese, chicken or beef)
Crispy Taco (one ground beef or pulled chicken)
Sides
Garnishes & Seasoning
Method
Enchilada (one cheese, chicken or beef)
- 1
Prepare filling
If using shredded chicken or cooked ground beef, season 1/2 cup of protein with 1/8 tsp salt and a pinch of pepper. Keep warm.
- 2
- 3
Assemble enchilada
Place the warmed tortilla on a plate. Spoon the 1/2 cup seasoned protein down the center, top with 1/2 cup shredded cheese. Roll the tortilla tightly and place seam-side down in a small oven-safe dish or on a plate.
- 4
Sauce and bake
Spoon 1/4 cup enchilada sauce over the rolled enchilada, coating the top. Sprinkle an additional 1–2 tablespoons of shredded cheese on top if desired. Lightly spray or brush with 1/4 tsp cooking spray or a few drops of oil to help browning. Bake in a 350°F (175°C) oven for 8–10 minutes until cheese melts and heated through. Alternatively, microwave for 45–60 seconds until hot and cheese is melted.
Crispy Taco (one ground beef or pulled chicken)
- 5
Heat protein
Warm 1/4 cup cooked seasoned ground beef or pulled chicken in a skillet over medium heat for 1–2 minutes, or microwave for 20–30 seconds, until hot.
- 6
Fill shell
Place the crispy taco shell on a plate. Spoon the warmed 1/4 cup protein into the shell. Top with 1/4 cup shredded lettuce, 1/4 cup diced tomatoes, and 1/8 cup shredded cheese.
Sides
- 7
Rice
Reheat 1/2 cup cooked Mexican-style rice in the microwave in a covered dish for 45–60 seconds or in a small saucepan over low heat with a splash (1–2 tsp) of water until steaming.
- 8
Frijoles a la charra
Warm 1/2 cup frijoles a la charra in a small saucepan over low-medium heat, stirring occasionally, for 3–5 minutes until hot. If too thick, add 1–2 tbsp water to loosen.
- 9
Chips and salsa
Arrange 1 oz tortilla chips on the plate and serve with 2 tbsp salsa in a small ramekin or on the side.
Plating & Garnish
- 10
Place the baked enchilada and the filled crispy taco on the plate. Add the warmed rice and frijoles a la charra beside them. Scatter 1/4 cup shredded lettuce and 1/8 cup diced tomatoes near the taco and enchilada, and sprinkle 1/8 cup extra shredded cheese over the plate. Add chips and salsa to one side. Garnish with a lime wedge and 1 tsp chopped cilantro if using.