Best way to grow your perfect 7 Enchiladas (Chicken or Beef)

Platter of beef enchiladas with melted cheese

Best way to grow your perfect 7 Enchiladas (Chicken or Beef)

This recipe provides a delicious and customizable way to make perfect enchiladas, offering both chicken and beef filling options. It's a versatile dish that can be tailored to your taste preferences.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 7 enchiladas

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Filling

2 lbs chicken breast or ground beef
1 onion, chopped
2 garlic cloves, minced
28 oz enchilada sauce

For Assembly

14 corn or flour tortillas
2 cups shredded cheese
2 tbsp oil

Equipment

Large Skillet
9x13 inch Baking Dish
Measuring Cups and Spoons

Method

Prepare the Filling

Cook the chicken breast or ground beef in a skillet over medium heat until browned and cooked through.
Drain any excess fat, then add the chopped onion and minced garlic, sautéing until softened.
Stir in half of the enchilada sauce and simmer for 5-7 minutes, allowing the flavors to meld.

Assemble the Enchiladas

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Warm the tortillas in a separate pan with a small amount of oil to make them pliable; dip each warmed tortilla into the remaining enchilada sauce.
Fill each tortilla with a portion of the meat mixture and a sprinkle of shredded cheese, then roll it tightly and place it seam-side down in the baking dish.
Pour any remaining enchilada sauce over the rolled enchiladas and top with the rest of the shredded cheese.

Bake and Serve

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Let the enchiladas rest for a few minutes before serving, then garnish with your favorite toppings.

Notes

For an extra kick, add a pinch of chili powder or cayenne pepper to the filling. You can also customize toppings with sour cream, salsa, or avocado.