Roll then place
the enchiladas seam side down into a casserole dish, and then repeat.
Roll then place
the enchiladas seam side down into a casserole dish, and then repeat.
Roll to enclose filling; place
enchiladas seam side down, into two lightly greased square baking pans.
Not exact matches
Fold the
sides of the tortilla to the center, then lay the
enchilada seam -
side down in the bottom of the pan.
To stuff the
enchiladas, place about 1 / 4 - cup of seasoned chicken into each tortilla, roll, and then place in a casserole dish with the
seam -
side facing down.
Place rolled tortilla,
seam side down, into baking dish and spoon sauce overtop, spreading around to coat the entire outside of the
enchilada.
Place the
enchilada seam -
side down in the prepared dish.
Arrange the
enchiladas,
seam side down, into the baking dish.
As each
enchilada is assembled, roll up tortilla
seam side down and place
side by
side in dish.
Arrange
enchiladas,
seam side down, in prepared dish.
I poured a few tablespoons of the
enchilada sauce in a casserole stoneware dish and put the assembled
enchiladas in
seam side down.
Arrange
enchiladas in single layer,
seam side down.
Roll the
enchilada and place
seam down in the baking dish, packing the
enchiladas tightly
side by
side.
Roll up the
enchiladas and arrange them in the baking dish,
seam side down.
Place
seam side down in prepared baking dish as you go (
enchiladas should be nestled right up against each other).
Assemble the
enchiladas by spooning a quarter cup or so of the filling into each tortilla, wrapping it loosely, and then placing it into the pan
seam -
side down.
Roll them up carefully and lay them
side by
side,
seam -
side - down and top with
enchilada sauce and cheese then bake for 20 — 25 minutes.