Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas by Wyrick Jason

Author:Wyrick, Jason [Wyrick, Jason]
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing
Published: 2016-10-31T16:00:00+00:00

Rolled Enchiladas: These are the enchiladas you’re probably used to seeing—tortillas in a chile sauce, rolled around a delicious filling. Frying the tortillas for about 3 seconds makes them pliable and keeps them from getting too wet from the chile sauce, which makes it easier to roll them and keep them rolled. Like other enchiladas, these can also be baked in the oven to finish them off. If you decide to bake them, make sure to coat your baking dish with some extra chile sauce so the enchiladas don’t stick to the dish, and keep about a 1/2-inch gap between your enchiladas so they don’t stick to each other.

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