Next, I preheat my oven to 350°F (175°C) and grab my tortillas. I take one tortilla at a time, spoon a generous amount of the beef mixture onto it, followed by a sprinkle of mozzarella cheese. Then, I roll it up tightly and place it seam-side down in the baking dish. I repeat this until all the tortillas and filling are used up, giving me a beautiful dish filled with cheesy goodness.
Once all the rolled tortillas are lined up in the baking dish, I pour the remaining enchilada sauce over the top, ensuring every inch is covered. Next, I sprinkle the rest of the mozzarella and cheddar cheese on top, and if I’m feeling a little adventurous, I add some pepperoni slices for that pizza flair. I cover the dish with aluminum foil and pop it into the oven.
After about 20 minutes, I remove the foil and let the cheese get bubbly and golden, which usually takes another 10-15 minutes. The aroma that fills my kitchen is indescribable! Once it’s nice and frothy, I take it out, let it sit for a few minutes, then garnish with fresh cilantro before serving.
Pro Tips for Best Results
I tested this recipe three ways to see what made the biggest flavor impact. The biggest takeaway for me was using a good quality taco seasoning. Some store-bought versions can be overly salty or bland, so take the time to select one that suits your taste. Alternatively, you can create your own mix with chili powder, cumin, and garlic powder for a more personalized touch.
Another tip is to warm your tortillas in the microwave for about 20-30 seconds before filling them. I found that this makes them more pliable and reduces the chances of cracking when I roll them up. Plus, they absorb the sauce better!
Lastly, don’t skip the resting time after baking! It may be tempting to dig right in, but letting the dish sit for about 5 minutes allows the flavors to meld beautifully. I always find that patience pays off in the end!
Common Mistakes to Avoid
One mistake I’ve made in the past is overfilling the tortillas. It’s easy to get excited, but I’ve found that just a hearty spoonful of filling is enough. Too much can cause them to burst open, and trust me, you want these enchiladas to stay neatly rolled. (See the next page below to continue…)