The Enchilada Platter from Cafe Rio features tender corn tortillas filled with seasoned shredded chicken, smothered in a rich red enchilada sauce, topped with melted cheese, fresh cilantro, and served with a side of zesty Mexican rice and refried beans, offering a satisfying blend of savory flavors and comforting textures.
Equipments
- Baking dish
- Saucepan
- Skillet
- Mixing bowls
- Cheese grater
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Aluminum foil
- Serving plates
- Serving spoon
- Ladle
Ingredients
- 3 cups cooked shredded chicken
- 8–10 corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped fresh cilantro
- 2 cups cooked Mexican rice
- 2 cups refried beans
When preparing the Enchilada Platter, ensure you use fresh corn tortillas for the best texture and authentic flavor. Using high-quality shredded chicken and a rich red enchilada sauce enhances the overall taste, while a Mexican cheese blend provides a perfect melt. Fresh cilantro sprinkled on top adds a bright, herbal note that complements the savory filling. Make sure to warm the tortillas slightly before filling to prevent tearing during rolling. This copycat Enchilada Platter from Cafe Rio delivers a delicious, satisfying meal with tender chicken, robust sauce, melted cheese, and classic sides like Mexican rice and refried beans.
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease baking dish.
- Warm corn tortillas in skillet to soften.
- Fill each tortilla with shredded chicken.
- Roll up tortillas and place seam-side down in baking dish.
- Pour red enchilada sauce evenly over tortillas.
- Sprinkle shredded cheese over the top.
- Cover baking dish with aluminum foil.
- Bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
- While baking, heat refried beans in saucepan.
- Prepare Mexican rice if not already done.
- Remove enchiladas from oven and garnish with chopped fresh cilantro.
- Use serving spoon to plate enchiladas.
- Serve with side portions of Mexican rice and refried beans.
- Serve hot on serving plates.
Substitution
The Enchilada Platter from Cafe Rio copycat menu offers a delicious combination of seasoned shredded chicken wrapped in corn tortillas, smothered with red enchilada sauce and melted cheese. You can substitute corn tortillas with flour tortillas if you prefer a softer texture or have difficulty finding corn varieties. If Mexican rice is not available, try using Spanish rice or cilantro lime rice for a flavorful alternative. Refried beans can be replaced with black beans or pinto beans, either whole or mashed, depending on your taste and pantry stock. When baking, cover the dish with aluminum foil to keep the enchiladas moist and prevent cheese from over-browning.
Tips
Ensure your corn tortillas are warmed in a skillet before filling to prevent cracking during rolling. When layering enchilada sauce, pour it evenly to fully coat each tortilla for balanced flavor. Use aluminum foil to cover the baking dish tightly, which helps the cheese melt without drying out the enchiladas. Warm your refried beans and Mexican rice concurrently to have all components hot and ready for serving.
Nutritions
The Enchilada Platter provides a balanced meal with protein from shredded chicken and refried beans, essential for muscle repair and satiety. Corn tortillas contribute complex carbohydrates and fiber, supporting digestive health and sustained energy. The red enchilada sauce and melted cheese add a source of vitamins A and C, calcium, and antioxidants, boosting immune function and bone strength. Your meal also includes Mexican rice, delivering additional energy and essential nutrients like iron and magnesium, making it both flavorful and nutritious.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days to maintain freshness. Keep Mexican rice and refried beans in separate, sealed containers to prevent moisture transfer and preserve texture. Reheat your enchilada platter thoroughly in the oven at 350degF (175degC) until heated through, ensuring even warmth and melted cheese.
Variation or Alternatives
You can switch the shredded chicken with pulled pork or ground beef for a different protein twist. Try using flour tortillas instead of corn for a softer texture that some may prefer. Mixing some chopped jalapenos into the red enchilada sauce can add an extra kick of heat. Also, bake the enchiladas uncovered the entire time to get a crispier cheese topping.
Allergies
The Enchilada Platter contains common allergens such as dairy from the shredded cheese and potential gluten in some red enchilada sauces or refried beans if thickened with wheat-based ingredients. Corn tortillas are generally gluten-free but can sometimes be processed in facilities that handle wheat, posing a cross-contamination risk. If you have food allergies, carefully review ingredient labels or consult with the restaurant to ensure your safety.
Why this recipe?
Cafe Rio's Enchilada Platter is beloved for its authentic, hand-made tortillas, richly spiced enchilada sauce, and perfectly melted cheese blend that create a balanced burst of traditional Mexican flavors. Featuring tender, slow-cooked meat options and fresh toppings like cilantro and sour cream, the dish satisfies both hearty appetites and flavor seekers. You can recreate this delightful combination at home by mastering the signature sauce and fresh tortilla textures, making your homemade version a rewarding culinary experience. Replicating the Cafe Rio Enchilada Platter allows you to enjoy restaurant-quality Mexican cuisine tailored to your taste preferences.