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One Of Each Enchilada Recipe

Inspired by El Cortijo Taqueria
Time45m
Serves4

One refrito, one pollo

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Frequently paired with

The best thing to pair and share with One of Each Enchilada

Selected to serve

Tandoori Margarita

818 Reposado Tequila, Mezcal, Lime, Tandoori Pineapple Tikka

smoky · tangy · rich

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Ingredients

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Enchiladas Ingredients

Method

Cooking Directions

1

Prepare the Filling

In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Mix in the shredded chicken and season with salt. Cook for about 5 minutes until heated through. Set aside.

2

Prepare the Enchiladas

Preheat your oven to 350°F (175°C). Take a corn tortilla, spread a few tablespoons of refried beans in the center, and top with some cheese. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas, making sure to alternate between the bean and chicken filling.

3

Add Sauce and Bake

Pour the red enchilada sauce evenly over all the rolled tortillas in the baking dish. Sprinkle the remaining cheese on top. Bake in the preheated oven for about 20 minutes until the cheese is bubbly and slightly golden.

4

Serve

Remove from oven and let cool for a few minutes. Serve the enchiladas topped with sour cream and garnished with fresh cilantro.

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