This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
he cheese melts and the enchiladas are hot and bubbly, from
eated through.
Meanwhile, for enchiladas, place tortillas in dry Large
nd roll.
Place two enchiladas in the center of each
he sauce I used a recipe from another site, with a
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
nchilada sauce for traditional rolled enchiladas.
Coat the bottom of
o blend well.
For Enchiladas:
Heat tortillas, 1 at
5 minutes or just until enchiladas are warmed through and cheese
owel.
To Assemble the Enchiladas:
Place a corn tortilla
ortilla, enclosing filling.
Arrange enchiladas seam side down in prepared
ater to adjust thickness.
Enchiladas:.
Heat the oil in
ach stack. (Keep plates of enchiladas hot in oven while cooking
Enchiladas: Cook sausage in a large
o enclose filling.
Place enchiladas seam side down in prepared
br>To assemble and cook enchiladas:.
Preheat oven to 350
emaining tortillas.
For the enchiladas:
Combine the chicken, chicken
aiting chop up ingredients for enchiladas).
Peel the chiles then
o use for topping enchiladas.
ZUCCHINI ENCHILADAS:
Preheat oven to
own, in baking dish. Top enchiladas with remaining sauce mixture. Sprinkle