Print Options:

Beef & Chicken Enchiladas

mexican, enchilada, food-245240.jpg

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.

Cooking Method ,
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 8 hrs Rest Time: 5 mins Total Time: 8 hrs 35 mins
Servings 10
Calories 550
Best Season Suitable throughout the year
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
  • 1 Round Roast
  • 2 Chicken Legs
  • 2 tbsp Garlic Powder
  • 2 tbsp Onion Powder
  • 2 tsp Cumin
  • 2 tsp Red Pepper Flakes
  • 2 tsp Salt
  • 1 tbsp Pepper
  • 1 tbsp Cilantro
  • 1 tbsp Paprika
  • 1 tbsp Worcestershire Sauce
  • 2 tsp Chili Powder
  • 1 tbsp Dijon Mustard
  • 2 Ranch Packets (1 for each crock pot, for the beef & chicken.)
  • 2 tbsp Minced Garlic
  • 1/2 Jar of Bread & Butter Pickles & juice
  • 1/4 cup Salsa
  • 1/8 cup Water
  • 5 cup Enchilada Sauce
  • 8 oz Cheese of your choice
  • 20 Tortillas (Corn, or Flour)
  • 4 Corn on the cob (Or 3-4 cans of corn)
Instructions
  1. Instructionsmexican, enchilada, food-245240.jpg

    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.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 550kcal
Keywords: delicious, homemade, beef, chicken, enchiladas
Read it online: https://katskitchenblog.com/recipe/beef-chicken-enchiladas/
KatD