As much as we all want to slam each corn tortilla from edge-to-edge with beef and cheese, take care not to overstuff the enchiladas. This will make them difficult to roll closed, and it will likely spill out before you even make it to the casserole dish.
If a little spills out in the casserole dish, there’s no reason to fret, it’s all going to the same place, but we wouldn’t want to leave any of that goodness behind on the prep table. A couple of heaping tablespoons is the perfect amount of filling per tortilla.
Not only does this keep us from wasting the filling, but it also allows more of the flavor for the corn tortilla to come through, which, in combination with the filling and the gravy, is one heck of a perfect bite.
HOW TO ROLL ENCHILADAS
Place warmed corn tortilla on flat work surface.
Add 2 heaping tablespoons of filling to the center of a tortilla.
Roll one side the tortilla over the filling, and tuck the flap under the filling, tightly rolling it over at the same time.
Place seam-side down in casserole dish.
HOW TO MAKE BEEF ENCHILADA GRAVY
Made this tonight and didn’t change a thing! So flavorful!
Crockpot Ranch Chicken and Potatoes
Slow Cooker Pepper Steak
Revealing the Nutritious Treasure: Okra’s Health Advantages
OVEN-ROASTED SMOKED SAUSAGE AND POTATOES
I Fled at Night with My Child from My Husband & Mother-in-Law – What They Did in Return Changed My Whole Life
My In-Laws Kicked Me out of the House with a Newborn – They Regretted It Soon
Mexican Street Corn
How to Make a Delicious Hamburger and Potato Casserole
