This is more of a technique than a recipe. It makes your enchiladas perfectly saucy. My family ate every last one of these enchiladas at dinner.
Awesomely Saucy Cheese Enchiladas
Warm enchilada sauce on the stove top over very low heat. If the sauce is too hot, your tortillas will fall apart. Put corn tortillas into the sauce, flip. Coat each tortilla well.
Remove quickly. The tortillas just need to be warm for rolling. **If your corn tortillas aren’t warm, they will break apart when you roll your enchiladas.**
Roll enchiladas on a plate or board and add desired ingredients. Here, I used Tillamook Cheddar and Tillamook Monterey Jack (did you know that a lot of Tillamook cheeses are vegetarian? They don’t use animal rennet in the production process).
Place in a greased baking dish. Top with more sauce if desired (I like them saucy!), and some more cheese.
Bake at 375 until cooked through.
Reblogged this on Hālau 'Aha Hūi Lanakila™.