This is an easy meal prep, or weeknight meal to throw together from the crock pot to the oven! You can also freeze them and they taste grate when you don’t feel like cooking, just pull it out of the freezer and bake.
Beef & Chicken Enchiladas
Description
These Beef & Chicken Enchiladas are packed with flavor - the seasoned meat is mixed with corn, cheese, and enchilada sauce, then wrapped in a flour or corn tortilla - enchilada sauce is then poured over the top, along with cheese, and fresh cilantro to complete the dish.
Ingredients
Beef & Chicken
Instructions
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Instructions
Using two different crock pots or the same one if it will all fit, add the roast and the chicken legs. Add all seasoning/flavoring ingredients. Then place the crock pots on low for 8 hours, or (high for 4 hours to cut down the cooking time if your in a hurry.)
After the meat is pull apart tender it is done, and you can debone and transfer to a bowl. Then you will add your corn and about 1 1/2 cups of enchilada sauce to the meat. From there you will start filling your tortillas with the meat, corn, and cheese.
Then roll them up and place them in a baking dish with some enchilada sauce on the bottom of the pan (to help with sticking.) Keep going until you have about 2 pans worth of about 10 enchiladas per dish. Then poor the remainder of the enchilada sauce down the middle leaving the ends exposed, then top with cheese.
From there you will bake at 350 degrees F for about 45 mins or until golden. Then top with fresh cilantro, salad, avocado, and sour cream if desired.
Serving Size 2 Enchiladas
Servings 10
- Amount Per Serving
- Calories 550kcal
