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Enchilada Platters Recipe

Mexican · Main course · 45 min total

A hearty and flavorful Mexican dish featuring corn tortillas filled with seasoned meat or beans, smothered in enchilada sauce and melted cheese, then baked to perfection.

Ingredients

• 12 corn tortillas
• 2 cups cooked shredded chicken (or black beans for vegetarian)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) red enchilada sauce
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced onion
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In a small skillet, heat oil over medium heat. Lightly fry tortillas one at a time for about 10 seconds per side to soften, then drain on paper towels.
3. In a bowl, mix shredded chicken (or black beans) with 1/2 cup enchilada sauce, 1/4 cup each of cheddar and Monterey Jack cheese, and diced onion. Season with salt and pepper.
4. Place about 2-3 tablespoons of filling down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
5. Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining cheddar and Monterey Jack cheese.
6. Bake for 20-25 minutes until bubbly and cheese is melted.
7. Let stand for 5 minutes. Top with sour cream and chopped cilantro before serving.

Tips

• For a spicier version, add diced jalapeños to the filling or use hot enchilada sauce.
• Serve with refried beans and Mexican rice for a complete meal.
• Leftover enchiladas can be stored in the refrigerator for up to 3 days.

More about Enchilada Platters →

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