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Now I've got all of my enchiladas nice rolled and they're in my baking dish. One thing I
did want to mention is you want to make sure that your baking dish is oven proof because
we're going to be put this into the oven. I should have mentioned that in the last clip.
I've got my baking dish ready to go and I've got my tomatillo salsa. I'm just going to
generously cover all of my enchiladas with the salsa. You'll notice like right here there's
a chunk of onion, and I'm sure there will be some other chunks of maybe a jalapeno or
something like that. That's completely fine. It doesn't have to be perfectly done. It's
kind of more rustic sauce that we make at home a lot, so don't worry so much about that.
Do be generous with your salsa. As it bakes, it's going to kind of get in all the cracks
and make a really nice base. It'll also tighten up. What I mean by that is some of the moisture
will be lost because it'll kind of evaporate off the dish. I've got my tomatillo salsa
on my enchiladas and I've got my leftover Monterey jack cheese. We're just going to
generously cover the top. If you're trying to be health conscious, you can either avoid
this step and just cook them as is or you could use the low fat cheese. Another thing,
for vegetarians, if you don't want to do the chicken you can do these with black beans
and corn. All kinds of different things. Have fun with this recipe. It is a base recipe
that can be used for a lot of different things. Perfect. This looks really good. I like a
lot of cheese on my enchilada, so I'm just going to throw the rest of it on there. Great.