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1
Select and prepare your Enchilada sauce.
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2
Select and prepare your enchilada filling.
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3
Double check the seasoning on your filling and sauce.
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4
Go easy though.
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5
You're going to lose some water during baking, and that could kick up the flavor.
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6
Preheat your oven to around 350F
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7
Alright, now we can build our enchilada factory.
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8
Check out the picture to get an idea of where we're headed.
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9
You're going to want your enchilada sauce in the saucepan over low heat, just warm, on the front left burner of your stove.
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10
Your sautee pan goes on medium-low heat on the front right burner beside it.
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11
Your casserole dish should be on the other side, just to the left of your sauce, and the stove.
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12
Make sure it's as close as possible to avoid making a mess.
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13
Your enchilada filling should be in a bowl to the left of your casserole dish, and should contain a large spoon to scoop with.
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14
Open your bags of tortillas and stack them on the opposite side of the stove, next to your sautee pan.
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15
Have your tongs or chopsticks close at hand.
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16
This specific arrangement is important to your workflow.
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17
Place a tortilla in the sautee pan.
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Wait until it starts to puff up a bit, and flip it over.
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It should have some nice dark toast marks on it.
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Add the next tortilla to the pan if there is room.
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21
When the first tortilla is toasted on both sides, remove it from the pan, flip the second tortilla, and add a third tortilla to the pan.
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22
Continue this flow as you add the next flow into your tasks.
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23
Take a freshly toasted tortilla and dunk it in the warm enchilada sauce.
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24
If the tortilla or sauce is too hot to handle at any point, here's where the tongs come in to play.
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25
Move your sauce coated tortilla into the casserole dish.
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26
Take a heaping spoonful of filling (I challenge myself to fit 1/2 cup of filling) and drop it into the center of the tortilla.
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27
Wrap your tortilla gently around the filling, forcing it to the edges.
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28
Slide your filled tortilla to one side of your dish, and get to work on the next one.
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29
Arrange each enchilada up snuggly against it's dish mates.
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30
When you've packed your 16 enchiladas into their crate, take what remains of your enchilada sauce and spread it over the top.
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31
Sprinkle some cheese over the top, and slide the whole deal into the oven.
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32
Bake for 25-30 minutes, or until the cheese is melted, and the filling heated through.
