How to Make Chicken and Beef Enchiladas

This Easy Double Enchilada Recipe has half red beef enchiladas and half green chili chicken sour cream enchiladas. That's right, two enchiladas recipes in one!

Homemade Double Enchiladas (Beef and Chicken!)

Why choose between chicken and beef enchiladas when you can have both! I've divided my 9 x 13 inch baking dish and prepared half of the pan with simple beef sour cream enchiladas with red sauce and the other half chicken sour cream enchilada with green sauce. The kids went nuts for this. Hope you enjoy!

Be sure to try my Cheesy Beef Enchilada Casserole too! Follow Picky Palate on Instagram for daily recipe inspiration.

What You'll Need

• ground beef
• cooked shredded chicken such as a rotisserie
• white corn tortillas
• shredded cheddar cheese
• red enchilada sauce
• green enchilada sauce
• sour cream
• shredded mozzarella or white cheddar cheese
• fresh chopped cilantro

*See full recipe below for exact measurements

How To Make this Double Enchilada Recipe

1. Preheat oven to 350 degrees F.
2. Place ground beef, salt, pepper and garlic salt into a large skillet over medium heat, cooking and stirring until browned. Drain and place beef into a large bowl. Place chicken into a separate large bowl.
3. Pour red enchilada sauce and green enchilada sauce into separate large bowls. Add 1/2 cup sour cream into each bowl, whisking to combine. Place 1/2 cup of each sauce into bottom of 9 x 13 inch baking dish 1/2 red on one side and 1/2 green on one side.
4. Warm about 7-8 tortillas at a time in microwave for 60 seconds, until hot. Starting with beef, spoon 2 tablespoons of ground beef into center of tortilla with 1 tablespoon of shredded cheddar cheese. Roll slowly and tight, transferring seam side down into the red sauce side. Continue placing filled beef and cheese tortillas until 1/2 of the pan is full. For the chicken side, fill with 2 tablespoons of shredded chicken with 1 tablespoon of cheddar cheese. Roll slowly and tight, transferring seam side down into the green sauce side. Continue until that side of the pan is full.
5. Top the beef side with remaining red sauce and chicken side with remaining green sauce. Top evenly with white cheese and bake for 30 minutes, until melted and enchiladas are hot. Remove from oven and top with quartered cherry tomatoes and chopped fresh cilantro. Serve hot.

Tips for Making the Best Enchiladas

One of the biggest tips I can give you when making enchiladas, is make sure your white corn tortillas are hot before rolling into the pan. If you try rolling them while cold or room temperature, you'll find that they tear and fall apart. I heat about 8 tortillas at a time on a paper plate in the microwave for 60 seconds. Prepare the first batch, and heat another stack to finish.

Fill half of the pan with ground beef and cheese over the red sour cream enchilada side and the other half with chicken and cheese over the green sour cream enchilada side.

When all enchiladas have been rolled and placed into pan, it's time to pour your sauces over top. Also note, this recipe makes two 9 x 13 inch baking dishes. I freeze one of them for a future dinner.

Top the chicken enchiladas side with the green sauce and the beef enchilada side with red sauce. Top evenly with shredded mozzarella or white cheddar cheese and bake for 30 minutes, until cheese is melted and enchiladas hot.

Remove from oven and garnish with quartered cherry tomatoes and fresh chopped cilantro.

The kids enjoyed having one chicken and one beef enchilada. Hope you enjoy!

How To Serve Enchiladas

Serve enchiladas with a side of Mexican Rice and some beans too. Sometimes we'll serve with a chopped salad as well.

How To Store Leftovers

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat as needed.

Easy Double Enchilada Recipe

This Easy Double Enchilada Recipe is half chicken enchiladas with green sauce and half beef enchiladas with red sauce. Such a fun family dinner recipe!

Course: Dinner

Cuisine: Mexican

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Servings: 6

Calories: 860 kcal

Author: Jenny

Cost: $20

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Equipment

• Oven

• Stove

• Two 9 x 13 inch baking dishes

Ingredients

• 1 pound ground beef
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon Lawry's Garlic Salt
• 3 cups cooked shredded chicken such as a rotisserie
• 2 10 ounce cans red enchilada sauce
• 2 10 ounce cans green enchilada sauce
• 1 cup sour cream
• 30 count white corn tortillas small
• 2 cups shredded cheddar cheese
• 2 cups shredded white cheddar or mozzarella cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup quartered cherry tomatoes

Instructions

• Preheat oven to 350 degrees F.

• Place ground beef, salt, pepper and garlic salt into a large skillet over medium heat, cooking and stirring until browned. Drain and place beef into a large bowl. Place chicken into a separate large bowl.

• Pour red enchilada sauce and green enchilada sauce into separate large bowls. Add 1/2 cup sour cream into each bowl, whisking to combine. Place 1/2 cup of each sauce into bottom of 9 x 13 inch baking dish 1/2 red on one side and 1/2 green on one side.

• Warm about 7-8 tortillas at a time in microwave for 60 seconds, until hot. Starting with beef, spoon 2 tablespoons of ground beef into center of tortilla with 1 tablespoon of shredded cheddar cheese. Roll slowly and tight, transferring seam side down into the red sauce side. Continue placing filled beef and cheese tortillas until 1/2 of the pan is full. For the chicken side, fill with 2 tablespoons of shredded chicken with 1 tablespoon of cheddar cheese. Roll slowly and tight, transferring seam side down into the green sauce side. Continue until that side of the pan is full.

• Top the beef side with remaining red sauce and chicken side with remaining green sauce. Top evenly with white cheese and bake for 30 minutes, until melted and enchiladas are hot. Remove from oven and top with quartered cherry tomatoes and chopped fresh cilantro. Serve hot.

Nutrition

Calories: 860 kcal | Carbohydrates: 70 g | Protein: 41 g | Fat: 47 g | Saturated Fat: 24 g | Cholesterol: 143 mg | Sodium: 1842 mg | Potassium: 595 mg | Fiber: 10 g | Sugar: 10 g | Vitamin A: 1742 IU | Vitamin C: 4 mg | Calcium: 621 mg | Iron: 4 mg

Keywords: beef enchiladas, cheese enchiladas, chicken enchilada, easy enchilada recipe, enchilada recipe, sour cream enchiladas

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Source: https://picky-palate.com/easy-double-enchilada-recipe/

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