Try this Super Easy Enchiladas recipe, or contribute your own.
- Carbohydrate 0.0490809375 g
- Cholesterol 1.134 mg
- Fat 0.2820825 g
- Fiber 0 g
- Protein 0.429856875 g
- Saturated Fat 0.1792074375 g
- Serving Size 1 1 Serving (2g)
- Sodium 10.96790625 mg
- Sugar 0.0490809375 g
- Trans Fat 0.01460025 g
- Calories 5 calories
Step-by-step
- Place your corn tortillas in a bowl of water right before you start. This will allow them to soften and roll nicely without them breaking.
- Grab one tortilla and place a small amount of cheese, meat and onion in it.
- Roll the filled tortilla and place the flap side down in a casserole dish so that the tortilla doesn't unroll. (as seen in the photo)
- Continue this step until the casserole dish is completely filled.
- Pour the Gebhardt Enchilada Sauce on top of each filled tortilla.
- Sprinkle the top with more onions and cheese (onions are optional)
- Bake on 350 degrees for about 30 minutes (just enough time to melt the cheese and heat the enchiladas.
- Serve warm.
- Enjoy
Cooking under a thirty-minute total time constraint requires limiting multi-step preparation while maximizing immediate heat transfer. This dish relies on a straightforward assembly line method to meet that limit without sacrificing structural integrity.
Technique and Doneness
Corn tortillas crack easily when cold due to low moisture content. Submerging them briefly in water before filling adds necessary hydration so the starch chains can bend rather than fracture. Place the rolled tortillas seam-side down in the casserole dish. The weight of the neighboring rolls and the sauce keeps the flaps closed during baking. Pour the enchilada sauce evenly across the top to coat every exposed edge, preventing the tortilla tips from drying into hard points in the oven. Bake the casserole at 350 degrees Fahrenheit. Because the ingredients are typically pre-cooked, thermal doneness relies entirely on visual cues rather than a thermometer. Watch for two specific indicators: the sauce must bubble actively at the edges of the dish, and the mozzarella must melt completely into a uniform layer with slight browning on top. This process generally takes about thirty minutes. If you need to adapt this preparation for dietary restrictions, swap standard meats for roasted vegetables or use plant-based cheese shreds.
- Tortillas breaking during rolling usually means they need slightly more time in the water bath.
- Sauce pooling too thickly at the bottom indicates excess liquid; drain your meat filling thoroughly before assembly.
- Dry edges after baking signal insufficient sauce coverage near the perimeter of the casserole dish.
