As much as we all want to slam each corn tortilla from edge-to-edge with beef and cheese, take care not to overstuff the enchiladas. This will make them difficult to roll closed, and it will likely spill out before you even make it to the casserole dish.
Advertisement:If a little spills out in the casserole dish, there’s no reason to fret, it’s all going to the same place, but we wouldn’t want to leave any of that goodness behind on the prep table. A couple of heaping tablespoons is the perfect amount of filling per tortilla.
Not only does this keep us from wasting the filling, but it also allows more of the flavor for the corn tortilla to come through, which, in combination with the filling and the gravy, is one heck of a perfect bite.
HOW TO ROLL ENCHILADAS
Place warmed corn tortilla on flat work surface.
Add 2 heaping tablespoons of filling to the center of a tortilla.
Roll one side the tortilla over the filling, and tuck the flap under the filling, tightly rolling it over at the same time.
Place seam-side down in casserole dish.
HOW TO MAKE BEEF ENCHILADA GRAVY
Advertisement:Advertisement:
Thanks for your SHARES!
How to whiten and brighten your old yellow pillows
Pandoro tart with tiramisu-style cream
GREEK CHEESE BREAD
Chewy Butter Pecan Cookiesi
Crispy Chicken Tenders Crack: 7 Steps to Irresistible, Golden Perfection!
My Father Took Back the Motorcycle He Gifted Me after I Restored It, So I Got My Revenge
Learned this dish from my Amish friend, and it’s absolutely divine
Tennessee Peach Pudding
When squeezing lemons, don’t make the mistake of throwing away the seeds: they are worth their weight in gold used this way
