Q1: What is the absolute, number one secret to rolling corn tortillas without them cracking and falling apart?

The secret is to warm them and make them pliable before you try to roll them. Cold, stiff corn tortillas are very brittle and will crack immediately. The easiest method is to wrap a stack of them in a damp paper towel and microwave them for 30-60 seconds. Another classic method is to quickly fry each tortilla for about 10 seconds per side in a little bit of hot oil in a skillet.

Q2: Can I make this casserole ahead of time for a party?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours . When you are ready to bake, just remove the cover and pop it in the oven (you may need to add 10-15 minutes to the baking time, as it will be starting from cold).

Q3: What is Oaxaca cheese, and is there a good substitute if I can't find it?

Oaxaca cheese is a classic, semi-hard, cow's milk cheese from Mexico. It has a mild, buttery flavor and a wonderful texture that is very similar to string cheese . It is prized for its incredible melting quality, which creates the most amazing, long, and satisfying "cheese pull." If you cannot find it, a low-moisture mozzarella or a classic string cheese is the absolute best substitute.

Q4: How do I keep my enchiladas from getting soggy?

This recipe has a few built-in secrets! First, be sure to squeeze your cooked spinach very dry to remove any excess water. Second, the classic method of quickly frying your corn tortillas in a little bit of hot oil before you fill and roll them not only makes them pliable but also creates a slight barrier that helps to prevent them from becoming too soft in the sauce.

Q5: Can I freeze this enchilada casserole?

Yes, this is a fantastic freezer meal! You can freeze it either baked or unbaked . Let the casserole cool completely, then wrap the dish very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then bake (or reheat) it.

Cheesy Enchiladas (Easy Vegetarian Recipe!)

The Best Cheesy Enchiladas (Easy Vegetarian Recipe!)

A hearty and cheesy recipe for vegetarian spinach and black bean enchiladas. Corn or flour tortillas are softened and then filled with a blend of three cheeses (cheddar, Monterey Jack, and Oaxaca), black beans, and fresh spinach. The filled tortillas are rolled, placed seam-side down in a baking dish, and then topped with enchilada sauce and more cheese before being baked until bubbly and crisp on the edges. The finished enchiladas are served with fresh toppings like jalapeño, cilantro, and avocado. Note: The ingredient list was not provided and has been inferred from the instructions.

Author: Grace

Ingredients

1 1/2 cups red or green enchilada sauce
8-10 corn or flour tortillas
3/4 cup shredded cheddar cheese, plus 1/2 cup for topping
3/4 cup shredded Monterey Jack cheese, plus 1/2 cup for topping
1 cup shredded Oaxaca cheese
1 (15-ounce) can black beans, rinsed and drained
5 ounces fresh spinach
For Garnish (optional):
Sliced jalapeños
Fresh cilantro
Sliced avocado
Lime wedges

Instructions

Note: The ingredient list was not provided in the source article and has been inferred from the instructions.
Preheat the oven to 350°F. Spread ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
If your tortillas are stiff, wrap them in a damp paper towel and warm them for a few seconds in the microwave to make them pliable.
In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Monterey Jack cheese.
Assemble the enchiladas: Fill each tortilla with some of the cheese blend, some of the Oaxaca cheese, a spoonful of black beans, and a handful of spinach.
Roll each tortilla closed and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining 1 cup of enchilada sauce over the top of the rolled tortillas.
Top with the remaining ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese.
Bake, uncovered, for 20 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are crisp.
Remove the dish from the oven and let it cool slightly. Top with jalapeño slices, cilantro, and avocado. Serve with lime wedges for squeezing.

Notes

This recipe is a simple, vegetarian take on classic enchiladas, perfect for a weeknight meal.
Warming the tortillas before rolling is a key step to prevent them from cracking.
Leaving the edges of the tortillas bare (without sauce on top) will result in a crispier texture.

Find it online: https://www.eatswithsoul.com/cheesy-enchiladas/