DebPC
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wadesgirl said:For the big enchilada make a clover shape with the four tortillas so they are all touch in the center. What I found that held the best after you fill it is to go clockwise around so that one edge is under the next one (sort of similar to folding a box so it stays shut). Hope that makes sense!
wadesgirl said:For the big enchilada make a clover shape with the four tortillas so they are all touch in the center. What I found that held the best after you fill it is to go clockwise around so that one edge is under the next one (sort of similar to folding a box so it stays shut). Hope that makes sense!
One tip is to make sure your tortillas are warm and pliable before folding them. You can warm them in the microwave or on a hot skillet for a few seconds. Also, be gentle when handling the tortillas to avoid any cracks or tears.
Yes, you can use any type of tortillas such as corn, flour, or whole wheat. Just make sure they are the right size and shape for the dish you are making.
To make a layered enchilada casserole, simply lay the tortillas flat and spread filling on top of each one. Then, stack the tortillas on top of each other, repeating the layers until you reach the desired height. You can also fold the tortillas in half before stacking for a more compact casserole.
No, you can use any type of cheese that melts well, such as cheddar, Monterey Jack, or queso blanco. You can also mix different types of cheese for added flavor.
To prevent soggy enchiladas, make sure your filling is not too wet and drain any excess liquid before assembling. Also, do not over-soak your tortillas in the sauce. You can also lightly toast the tortillas in a skillet before filling and folding to add a crispy texture.