Enchilada Beef Rollups Recipe (2024)

FAQs

What is the secret to good enchiladas? ›

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Easy Cheese Enchiladas Recipe

Happy to report it couldn't be easier. Step 1: Make 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake.

This particular chicken enchilada recipe probably most closely aligns with Tex-Mex and New Mexican styles of enchiladas, especially being made with flour tortillas (although you are welcome to use corn tortillas), filled with green chiles and soft shredded cheese, and made with a tomato-free red chile sauce.

Usually when I've made them I just put sauce on top, not on the bottom, and just down the middle so the edges are exposed. And I make the sauce on the thick side so it is not too watery. I bake them in the oven too, and they are never too soggy, but you could just grill to minimise the sauce absorption.

It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.

Roll up tortillas; place seam sides down and widthwise in ungreased 13x9-inch (3-quart) glass baking dish. Spread with salsa; sprinkle with cheese. Bake uncovered 15 to 20 minutes or until hot.

What is the best cheese to use for cheese enchiladas? Use a melting cheese like Monterey Jack, cheddar, Colby, or pepper jack. Mexican restaurants typically use queso fresco, asadero, or a combination. Use a variety of at least two to switch up the taste.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Tomato sauce is a good way to replace enchilada sauce if you're looking for a milder alternative. It's easy to take a pre-made tomato sauce and spice it and add other ingredients to get closer to a real enchilada sauce.

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

Do I need to fry my tortillas for enchiladas? ›

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.

Compared to its yellow counterpart, white corn tortillas tend to be softer with a more tender texture. They also have a higher moisture content, which makes them more pliable. These corn tortillas can be easily rolled and folded without cracking or breaking — ideal for enchiladas and flautas.

To make enchiladas, get some oil in a skillet or frying pan, get it hot (but not smoking hot), and heat the tortilla in the hot oil for a few seconds each side. Put the tortilla in a plate and remove the excess oil with a paper napkin. If you do this, when you roll the enchiladas the tortilla will not break.

Although vegetables, cheese, meat and seafood are the most popular fillings, De la Vega says that there are some kinds of enchiladas with no filling at all. Enchiladas can be rolled, folded or stacked, but usually three tortillas are considered a serving.