Enchiladas Mexicanas Recipe
One chicken enchilada covered with enchilada sauce, one cheese enchilada covered with cheese sauce, and one beef enchilada covered in green sauce. Served with rice and beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Enchiladas Mexicanas
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Enchiladas
For the Sides
Method
Prepare the Enchiladas
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Tortillas
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they're warm and pliable.
Assemble the Chicken Enchilada
Take one tortilla, fill it with 1/3 cup of shredded cooked chicken, roll it up, and place it seam-side down in a baking dish. Pour 1/3 cup of enchilada sauce over the top.
Assemble the Cheese Enchilada
In another tortilla, add 1/3 cup of shredded cheese, roll it up, and place it in the baking dish next to the chicken enchilada. Pour 1/3 cup of cheese sauce over this enchilada.
Assemble the Beef Enchilada
For the last tortilla, fill it with 1/3 cup of ground beef, roll it up, and place it in the baking dish. Pour 1/3 cup of green sauce over the beef enchilada.
Prepare the Sides
Heat the Rice and Beans
In a small saucepan, heat the cooked rice and refried beans over medium heat until warmed through.
Garnish
Once the enchiladas are done baking, serve them hot with a generous scoop of rice and beans on the side. Garnish with chopped cilantro and a dollop of sour cream.