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Before you jump to Build Your Own Enchiladas recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is now a good deal more popular than in the past and rightfully so. Poor diet is a leading factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. Although we’re constantly being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. Most likely, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. It is possible, however, to make a few small changes that can start to make a difference to our daily eating habits.
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We hope you got insight from reading it, now let’s go back to build your own enchiladas recipe. You can have build your own enchiladas using 13 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to prepare Build Your Own Enchiladas:
- You need Enchiladas
- Get 16 each corn tortillas
- Use 15 oz enchilada sauce
- Use 2 quart enchilada filling
- Take Tools
- Take 1 each casserole dish
- Provide 1 sautee pan
- Use 1 saucepot
- Use 1 tongs or chopsticks
- Take 1 large spoon
- Get 1 cup water
- Use 1 tsp salt
- You need 1 cup grated cheese
Steps to make Build Your Own Enchiladas:
- Select and prepare your Enchilada sauce. - - https://cookpad.com/us/recipes/349604-mikes-1-minute-green-chile-enchilada-sauce - https://cookpad.com/us/recipes/352616-enchilada-sauce-red-chile-sauce
- Select and prepare your enchilada filling. - - https://cookpad.com/us/recipes/366640-chicken-enchilada-filling - https://cookpad.com/us/recipes/368979-veggie-enchilada-filling
- Double check the seasoning on your filling and sauce. Go easy though. You're going to lose some water during baking, and that could kick up the flavor.
- Preheat your oven to around 350°F
- Alright, now we can build our enchilada factory. Check out the picture to get an idea of where we're headed. You're going to want your enchilada sauce in the saucepan over low heat, just warm, on the front left burner of your stove. Your sautee pan goes on medium-low heat on the front right burner beside it. Your casserole dish should be on the other side, just to the left of your sauce, and the stove. Make sure it's as close as possible to avoid making a mess. Your enchilada filling should be in a bowl to the left of your casserole dish, and should contain a large spoon to scoop with. Open your bags of tortillas and stack them on the opposite side of the stove, next to your sautee pan. Have your tongs or chopsticks close at hand. This specific arrangement is important to your workflow.
- Place a tortilla in the sautee pan. Wait until it starts to puff up a bit, and flip it over. It should have some nice dark toast marks on it. Add the next tortilla to the pan if there is room. When the first tortilla is toasted on both sides, remove it from the pan, flip the second tortilla, and add a third tortilla to the pan. Continue this flow as you add the next flow into your tasks.
- Take a freshly toasted tortilla and dunk it in the warm enchilada sauce. If the tortilla or sauce is too hot to handle at any point, here's where the tongs come in to play.
- Move your sauce coated tortilla into the casserole dish. Take a heaping spoonful of filling (I challenge myself to fit 1/2 cup of filling) and drop it into the center of the tortilla. Wrap your tortilla gently around the filling, forcing it to the edges.
- Slide your filled tortilla to one side of your dish, and get to work on the next one. Arrange each enchilada up snuggly against it's dish mates.
- When you've packed your 16 enchiladas into their crate, take what remains of your enchilada sauce and spread it over the top.
- Sprinkle some cheese over the top, and slide the whole deal into the oven.
- Bake for 25-30 minutes, or until the cheese is melted, and the filling heated through.
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