Recipe: Perfect Build Your Own Enchiladas

Build Your Own Enchiladas.

You can cook Build Your Own Enchiladas using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Build Your Own Enchiladas

1. Prepare of Enchiladas.
2. It's 16 each of corn tortillas.
3. You need 15 oz of enchilada sauce.
4. You need 2 quart of enchilada filling.
5. You need of Tools.
6. You need 1 each of casserole dish.
7. Prepare 1 of sautee pan.
8. It's 1 of saucepot.
9. Prepare 1 of tongs or chopsticks.
10. It's 1 large of spoon.
11. You need 1 cup of water.
12. Prepare 1 tsp of salt.
13. You need 1 cup of grated cheese.

Build Your Own Enchiladas step by step

1. 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.
2. Select and prepare your enchilada filling. https://cookpad.com/us/recipes/366640-chicken-enchilada-filling https://cookpad.com/us/recipes/368979-veggie-enchilada-filling.
3. 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..
4. Preheat your oven to around 350°F.
5. 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..
6. 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..
7. 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..
8. 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..
9. 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..
10. When you've packed your 16 enchiladas into their crate, take what remains of your enchilada sauce and spread it over the top..
11. Sprinkle some cheese over the top, and slide the whole deal into the oven..
12. Bake for 25-30 minutes, or until the cheese is melted, and the filling heated through..

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