Enchilada Madness

Ingredients (typically makes enough for about 12 man sized enchiladas)

  • 2lb – 3lb of shredded chicken (I typically use a precooked rotisserie chicken)
  • 1lb of ground beef
  • 2 boxes of spanish rice
  • 1 large sweet onion
  • 1 lime
  • 3 roma tomatoes
  • shredded lettuce
  • fresh cilantro
  • shredded cheese (cheddar/mexican blend and mozzarella)
  • Todd’s Low Down Dirt
  • taco seasoning
  • Goya Adoba seasoning
  • 1 can diced tomatoes (unseasoned)
  • 1 can enchilada sauce (If you want more sauce, get another can!)
  • 1 can chopped green chiles
  • 12 wheat tortillas (about 8″ in diameter)


  • Shred the chicken, and set aside.  For additional flavor, prepare chicken according to: Chicken Tacos
  • Brown the ground beef with a little taco seasoning and Todd’s Dirt
  • Dice the onions and sauté over medium heat with a little olive oil, fresh lime juice, and chopped cilantro
  • Cook both boxes of spanish rice according to box directions

Once all of the items above are complete, its time for assembly

  • Preheat oven to 375
  • I typically use a 9×13 pyrex and a 8×8 pyrex – any combination will work though
  • Prepare the Base:
    • Pour the diced tomatoes into each of the two pyrex dishes.
    • Add about 1/4 of the enchilada sauce into the bottom of each dish.
    • Add some chopped fresh cilantro, Todd’s Dirt, Goya Adoba and fresh lime juice.
    • Add half of the green chiles
    • Mix ingredients together.
  • Assemble Enchiladas:
    • Lay a tortilla flat on the counter
    • Add chicken, beef, sautéed onions and spanish rice.
    • Top with cheese
    • Fold in both sides of the tortillas tightly and place it in the pyrex dish folded side down
    • repeat until pyrex dishes are full
  • Pour remaining enchilada sauce over the top of each dish.
  • Add remaining green chiles over the top
  • Dice up the fresh tomatoes, add them over top of the enchiladas.
  • Add additional diced cilantro and lime juice over top
  • Add a layer of cheddar/mexican cheese blend
  • Add some mozzarella for additional color
  • Cook in oven for roughly 30 minutes – or until cheese is melted and insides are heated through.  Everything is already cooked, so you just need to get everything nice and toasty!

Easy to make and delicious!  Freeze well also!

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