“I Tried” Enchiladas and Rice

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Two meats, canned sauce, and zero apologies about either.

Prep time: 30 minutes Cook time: 25-30 minutes Serves: 6-8

Ingredients

For the meat:

• 1 pound ground beef
• Meat from 1 rotisserie chicken, pulled
• Taco seasoning (I use Budget Bytes’ recipe, it’s the only one I make anymore, credit to Beth for this one)
• Enchilada sauce, divided (see below)

For the enchiladas:

• 1 large can red enchilada sauce (28 oz)
• About 12 flour tortillas (corn works too, but flour holds up better and doesn’t fall apart on you)
• Mexican blend shredded cheese
• Black olives, optional

For serving:

• My Mexican-Inspired Fried Rice
• Lettuce, washed and chopped
• Roma tomatoes, chopped
• Fresh guacamole
• Salt and pepper

Instructions

1. Brown the ground beef in a pan. While that’s happening, pull the rotisserie chicken off the bone and put it in a separate bowl.
2. Season the beef with taco seasoning right in the pan. Add about 3 tablespoons of enchilada sauce to the beef mix.
3. Toss the pulled chicken with taco seasoning and a little enchilada sauce in a bowl.
4. Pour a layer of red enchilada sauce in the bottom of a baking dish.
5. Build your enchiladas, rolling the beef and chicken separately. Layer them in the dish with chicken on one side and beef on the other, so anyone can grab whichever they want.
6. Top with the remaining enchilada sauce, then cover generously with shredded Mexican blend cheese. Add black olives on top if you’re using them.
7. Cover with foil and bake at 350°F for 25-30 minutes. Remove the foil for the last 10 minutes so the cheese gets bubbly instead of just melted.
8. While that bakes, prep your rice, lettuce, tomatoes, and guacamole.
9. To serve, layer in this order: rice on the bottom, enchiladas next, then lettuce and toppings over the top.

Notes

This isn’t a from-scratch red sauce situation, and it doesn’t need to be. The canned sauce does the job, and dinner is on the table fast.

Short on time? Skip building the layered plate and just serve the enchiladas straight from the baking dish with the rice and toppings on the side instead of stacked. Same flavors, less assembly, still looks like you tried.

“I Tried” Enchiladas and Rice

Sarah | TheHotMessKitchen.com

Two meats, DIY taco seasoning, canned sauce, and zero apologies about either.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 people

Ingredients

  

For the Meat

• 1 lb ground beef
• Meat from 1 rotisserie chicken, pulled
• Taco seasoning (I use Budget Bytes' recipe, it's the only one I make anymore, credit to Beth for this one)

For the Enchiladas

• 28 oz Old El Paso Red Enchilada Sauce
• About 12 flour tortillas (corn works too, but flour holds up better and doesn't fall apart on you)
• Mexican blend shredded cheese
• Black olives optional

For Serving

• Mexican-Inspired Fried Rice
• Lettuce, washed and chopped
• Roma tomatoes, chopped
• Fresh guacamole
• Salt and pepper

Instructions

 

Cook the Meat

• Brown the ground beef in a pan. While that's happening, pull the rotisserie chicken off the bone. It's already cooked and it's about to spend 25-30 minutes in the oven, so warming it in a second pan first is just extra dishes for no reason.
• Season the beef with taco seasoning right in the pan, then add about 3 tablespoons of enchilada sauce to the meat.
• Toss the pulled chicken with taco seasoning and a little enchilada sauce in a bowl.

Build & Bake the Enchiladas

• Pour a layer of red enchilada sauce in the bottom of a baking dish.
• Build your enchiladas, rolling the beef and chicken separately. Layer them in the dish with chicken on one side and beef on the other, so anyone can grab whichever they want.
• Top with the remaining enchilada sauce, then cover generously with shredded Mexican blend cheese. Add black olives on top if you’re using them.
• Cover with foil and bake at 350°F for 25-30 minutes. Remove the foil for the last 10 minutes so the cheese gets bubbly instead of just melted.

Prep the Sides

• While that bakes, prep your rice, lettuce, tomatoes, and guacamole.

Assemble the Plate

• To serve, layer in this order: rice on the bottom, enchiladas next, then lettuce and toppings over the top.

Notes

This isn’t a from-scratch red sauce situation, and it doesn’t need to be.
Short on time? Skip building the layered plate and just serve the enchiladas straight from the baking dish with the rice and toppings on the side instead of stacked. Same flavors, less assembly, still looks like you tried.

Keyword Easy Dinner, Enchilada, Mexican Rice, Taco Tuesday