If you haven’t yet had enchilada casserole you best get to making yourself some, man!
I don’t know about you all but I am a mega fan of Mexican food, especially enchiladas. I love piling them high with salsa, sour cream, and guacamole sauce. My cousin Ralph was visiting us from Chicago last month. Now, Ralph is a bigwig chef at a pretty popular restaurant in the Windy City were all sorts of classy foods are served. I’ve been there once and the food is great!
However, cousin Ralph gets sick of making classy foods and sometimes wants to make those home-cooked dishes that he grew up eating. Nothing beats a delicious enchilada casserole, right?
When Ralph came to visit he made us this wonderful enchilada casserole that totally swept us off our feet. I can’t wait to share the recipe with you all!
USE THE RED NEXT PAGE LINK BELOW FOR THE ENCHILADA CASSEROLE RECIPE.
Quick Tip: Serve this enchilada casserole with your favorite taco fixings.
When you dip the corn shell in the sauce, is that all you do? Will you be able to roll it then? From past experience i used corn tortillas and they wouldn’t roll they just fell apart.
If you slightly fry corn tortillas it softens them then dip them in sauce and roll
You can also spray your tortillas with Pam and put them on a cookie sheet. Pop in the oven for a couple of minutes and they’ll soften up.
I make a similar enchilada dish and have found simply laying flat tortillas in your dish works beautifully. I was tired of my torts breaking apart after trying to roll them
can you prepare and freeze
You can heat tortillas in microwave they roll beautifully