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- Flour or corn tortillas can be used
- Virtually endless combinations of fillings
- Can be made in a crockpot
- Make a good pot luck
- Great as leftovers
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Directions
- Warm enchilada sauce in a large sauce pan
- Submerge flour or corn tortilla in the warmed enchilada sauce until tender
- Remove from pan and place in a casserole dish
- Fill with desired ingredients
- Roll the tortilla keeping ends open
- When the casserole dish is full, top with remaining enchilada sauce and grated cheese
- Cook at 350º for 30 minutes or until the cheese is melted and bubbling. If meat is added cooking time will increase by 15 - 20 minutes
- Serve with refried beans, Spanish rice and a dollop of sour cream and guacamole
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Enchilada Products and Ingredients
- Mahalo's Guide to Chili Peppers
- Ortega: Enchilada Sauce
- Spice Barn: Whole Red Chile Peppers
- Food International Cuisine Mexican Cuisine
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