Traditional Mexican enchiladas are always rolled, flat enchiladas are a Tex – Mex dish called a casserole. They are typically slathered with the relleno, then rolled, snuggled up together, then covered with sauce and cheese, and baked.
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Kathy Mosiman “I used ground beef, salsa, tomatoes and cheese for the filling. I put sauce on both sides, put each enchilada on a piece of foil, put more sauce and sealed the foil. It was easy to fold the enchilada after watching this. Baked for 25 minutes, opened up the packs and put cheese on top, returned to the oven for 5 minutes to melt the cheese. Put on a plate and topped it with salsa and guacamole. Very tasty, thank you!”…” more Rated this article:
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To roll an enchilada, warm up your tortillas for 30 seconds on each side in a non-stick pan coated with olive oil over medium heat. Alternatively, soften your tortillas by coating them on both sides in enchilada sauce. Lay a tortilla out on a flat surface and place your filling at the center. Aim to put about 1/3 cup of filling in each tortilla. Pull one side of the tortilla over the filling and tuck it in, then roll the enchilada over on itself to create a narrow roll. Line the rolled enchiladas up in a casserole dish with a little enchilada sauce spread over the bottom. Sprinkle some shredded cheese on top of the enchiladas, then cover them with enchilada sauce. Cook them in the oven for 25 minutes at 350 °F. For tips on how to choose and prepare filling for your enchiladas, keep reading!
GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
FAQ
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