Cinco de Mayo is right around the corner!
What better way to ring in the festivities other than a delicious, authentic Mexican dish?
Enchiladas are perfect for the occasion.
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Here’s a quick and easy recipe for chicken and beef enchiladas, packed full of flavor!
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What you’ll need:
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3 chicken breasts
½ lb of ground beef
1 package of tortilla shells (8 shells)
1 red onion
1 green pepper
1 jalapeno
1 can refried beans
1 can of whole green chilies
1 can of tomato sauce
2 cans of enchilada sauce
2 packages of cheese (cheddar and a Mexican blend is recommended)
dash of chili powder
dash of garlic powder
salt and pepper for season
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Lets get cookin’!
Preheat oven to 350 degrees.
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1.    Cook all three chicken breasts until the pink is gone. Remove from heat and shred into finer pieces.
2.    Brown beef over same medium skillet used for the chicken. Once the beef is browned, add the shredded chicken back into the pan.
3.    Dice onion, green pepper, jalapeno and green chilies and add to the meat. Stir vegetables for about 4 minutes.
4.    Add one can of tomatoes sauce, and ½ cup of water. Stir slowly while adding chili powder, garlic powder, salt and pepper seasons to taste.
5.    Spread one can of refried beans onto the bottom of clear baking pan.
6.    Scoop vegetable/meat mixture into center of tortilla shell and roll like a burrito, tucking in the sides. Place enchilada seam down into baking dish.
7.    Repeat step 6 until all tortillas are filled and lining the pan.
8.    Pour both cans of enchilada sauce over tortillas.
9. Â Â Bake in oven for about 20-30 minutes.
10. Â Remove pan and cover enchiladas with cheese. Re-bake for 10-15 minutes or until cheese is melted.
*** the trick to crispy crunchy cheese, is to broil on LOW for NO MORE than 5 minutes. Any longer will burn the cheese.
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Serve your enchiladas with Mexican rice, a dollop of sour cream and a lime margarita to top it off!
! It’s time for a FIESTA!Â
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