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Beef And Chicken Enchiladas
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- #86137
Satisfy your craving for Mexican cuisine with this easy recipe for enchiladas. Featuring a delicious blend of ground beef, chicken, and fluffy rice, wrapped in flour tortillas and covered in enchilada sauce and cheese.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 cans (15 ounce size) enchilada sauce
1 pound lean ground beef
1 pound boneless chicken tenders, cut into 1/2-inch pieces
1 onion, diced
2 cups cooked rice (or quick cook some minute rice while meat is browning)
1 package (8 ounce size) shredded Colby/jack cheese
12 (5-inch size) flour tortillas
directions
Preheat oven to 375 degrees F.
Pour 1/2-cup enchilada sauce in two 9 x 13 casserole dishes, and set aside.
Spray non-stick skillet with vegetable oil spray and brown ground beef and half the onion until done. At the same time in another skillet, cook the chicken and remaining onion.
Stir half the cooked rice into the beef and half into the chicken mixture. Add 1 cup of enchilada sauce and 1/2 cup cheese to each pan. Mix well.
To roll enchiladas: Place 1/2 cup of meat mixture in middle of each flour tortilla, roll up loosely and place seam side down in casserole dish. Place beef in one dish, chicken in the other. Roll all remaining tortillas and meat (6 tortillas of each).
Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese.
Bake for 20-25 minutes until bubbly and hot. Serve with sour cream.
cook's notes
Here's a recipe that makes enough for two meals: I prepare the beef enchiladas in one casserole and the chicken in another (to serve 4-6), and have enough leftover for another lunch and/or dinner. Getting two meals out-of-one-prep is a winner in my book.
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nutrition data
808 calories, 49 grams fat, 53 grams carbohydrates, 38 grams protein per serving.
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reviews & comments
June 5, 2014
Great idea for making good use of your kitchen time! I froze the beef enchiladas and we had the chicken ones for dinner last night. We like spicy food so I added some chipotle chili powder to the sauce and also added a chopped green bell pepper along with the onion just for some added veggie. I'll definitely use this technique again to make two meals at once as it was very helpful and will be a great timesaver when I pull the frozen enchiladas out of the freezer on a busy day.