Bipartisan Enchiladas

Chicken and beef enchiladas baked side by side with red sauce and cheese

Two fillings, one pan — seasoned rotisserie chicken and ground beef enchiladas baked side by side in a rich red enchilada sauce with melted cheese on top.

Equipment Needed

• 9×13 baking dish
• Two mixing bowls
• Aluminum foil

Bipartisan Enchiladas

Two fillings, one pan — seasoned rotisserie chicken and ground beef enchiladas baked side by side in a rich red enchilada sauce with melted cheese on top.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 Servings

Course: Entrees

Cuisine: Mexican-American / Southwest

Ingredients Method

Ingredients

  

Chicken Filling

• 2 cups shredded rotisserie chicken
• 1/2 cup shredded cheese (cheddar Monterey Jack, or Mexican blend)
• 1/4 cup diced onion (optional) optional
• 1 can (4 oz) diced green chiles (optional) optional
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Beef Filling

• 2 cups cooked ground beef
• 1/2 cup shredded cheese
• 1/4 cup diced onion (optional) optional
• 1 teaspoon cumin
• 1 teaspoon smoked paprika or chili powder
• Salt and pepper to taste

Sauce and Assembly

• 1 can (15 oz) red enchilada sauce
• 1/2 cup sour cream or heavy cream (optional for a creamy sauce); optional
• 10 to 12 medium flour or corn tortillas
• 1 cup shredded cheese for topping
• Fresh cilantro for garnish (optional); optional

Method

 

1. Preheat oven to 375 degrees F.
2. In separate bowls, mix together the chicken filling ingredients and the beef filling ingredients. Season each with salt and pepper. Set aside.
3. In a small bowl, stir enchilada sauce with sour cream or heavy cream if using.
4. Spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish.
5. Warm tortillas in the microwave 20 seconds to make them pliable. Fill each tortilla with 2 to 3 tablespoons of filling, roll tightly, and place seam-side down. Keep chicken enchiladas on one side of the dish and beef on the other for easy serving.
6. Pour remaining enchilada sauce evenly over all enchiladas. Sprinkle shredded cheese over the top.
7. Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbling.
8. Rest 5 minutes before serving. Garnish with cilantro if desired.

How to Know It's Done

• Oven: 375 degrees F
• Enchiladas are done when cheese is fully melted and sauce is bubbling at the edges.