Below are eight popular Mexican restaurant copycat recipes that will transport you straight to the heart of Mexico right in your kitchen.
In a skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent. Add shredded chicken to the skillet, season with salt and pepper, and stir to combine.
Warm the corn tortillas in a separate skillet or microwave until soft. Pour a small amount of enchilada sauce into the bottom of a baking dish.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly. Serve hot with sour cream, chopped cilantro, and diced tomatoes.
Stir in diced onions, cilantro, tomatoes, and jalapeño (if using). Taste and adjust seasoning if necessary.
In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat from the skillet, add taco seasoning and water. Stir well.