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Catering Recipe

Name: Lupe Tortilla Mexican Restaurants Catering Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 12 pieces Corn tortillas; 2 cups Shredded cooked chicken; 2 cups Shredded cheese (cheddar or Mexican blend); 2 cups Enchilada sauce; 1 cup Chopped onions; 1 cup Chopped fresh cilantro; 1 cup Sour cream; 2 tbs Olive oil; 1 tsp Cumin powder; to taste Salt; to taste Black pepper; 1 cup Long grain rice; 2 cups Chicken broth; 1 cup Chopped tomatoes; 1 cup Chopped onions; 1 cup Chopped bell pepper; 2 tbs Olive oil; 2 cloves Garlic, minced; 1 tsp Cumin powder; to taste Salt; to taste Black pepper; 2 cups Chopped tomatoes; 1 cup Chopped red onion; 1 cup Chopped cilantro; 1 tbs Lime juice; to taste Salt

Inspired by Lupe Tortilla Mexican Restaurant

Time1h

Serves6

Texas Weddings & Events, The Best of Tex-Mex.

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Ingredients

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Main Dish: Tex-Mex Chicken Enchiladas

12 pieces Corn tortillas

2 cups Shredded cooked chicken

2 cups Shredded cheese (cheddar or Mexican blend)

2 cups Enchilada sauce

1 cup Chopped onions

1 cup Chopped fresh cilantro

1 cup Sour cream

2 tbs olive oil

1 tsp Cumin powder

to taste Celtic sea salt

to taste black pepper

Side Dish: Mexican Rice

1 cup Long grain rice

2 cups Chicken broth

1 cup Chopped tomatoes

1 cup Chopped onions

1 cup Chopped bell pepper

2 tbs olive oil

2 cloves Garlic, minced

1 tsp Cumin powder

to taste Celtic sea salt

to taste black pepper

Garnish: Fresh Salsa

2 cups Chopped tomatoes

1 cup Chopped red onion

1 cup Chopped cilantro

1 tbs ReaLime juice

to taste Celtic sea salt

Method

Main Dish: Tex-Mex Chicken Enchiladas

Prepare the Filling

In a mixing bowl, combine shredded cooked chicken, chopped onions, cumin powder, salt, and black pepper. Mix well.

Assemble the Enchiladas

Preheat the oven to 375°F (190°C). In a large baking dish, spread a thin layer of enchilada sauce. Take a corn tortilla, fill it with the chicken mixture and a sprinkle of cheese, then roll it up and place it seam-side down in the dish. Repeat with remaining tortillas.

Add Sauce and Cheese

Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Bake

Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until cheese is bubbly and slightly golden.

Serve

Garnish with chopped cilantro and serve with a dollop of sour cream on top.

Side Dish: Mexican Rice

Sauté Vegetables

In a large saucepan, heat olive oil over medium heat. Add chopped onions, bell pepper, and minced garlic. Sauté until soft, about 5 minutes.

Cook the Rice

Add the long grain rice to the saucepan and stir well to coat with the oil. Toast the rice for 2-3 minutes.

Add Liquid and Simmer

Pour in chicken broth and add chopped tomatoes, cumin powder, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until rice is tender.

Fluff and Serve

Remove from heat and let sit for 5 minutes. Fluff with a fork before serving.

Garnish: Fresh Salsa

Combine Ingredients

In a medium bowl, combine chopped tomatoes, red onion, chopped cilantro, lime juice, and salt.

Mix and Serve

Mix well and let sit for at least 10 minutes before serving to allow flavors to meld.