Not exact matches
Once all the tortillas are rolled, pour the remaining
enchilada sauce
over top, shaking the baking dish to
fill in all the spaces.
I like to add some of the
enchilada sauce to the
filling, on top of the
enchiladas before baking them and I save a little to drizzle
over the top right before I serve too.
Scoop a generous portion of the
enchilada filling along the zucchini slices (as pictured above) then gently roll up the zucchini
over the
filling to create each
enchilada.
If you have time, put the
filled tortillas in a baking pan, pour
enchilada sauce
over them, add a sprinkling of shredded cheese, and bake till hot and bubbly.
Working one at a time, spread 1/4 cup chicken mixture down the center of tortilla and fold one side
over filling, then continue to roll
enchilada onto itself.
When all the tortillas are
filled and tightly packed into the casserole dish, pour
over the remaining can of
enchilada sauce.