You’ve got leftover enchilada filling from last night’s dinner party.
What should you do with it?
Enchiladas are delicious Mexican food that are usually stuffed with cheese or meat.
They are often served at parties and gatherings.
Leftover enchilada filling can be stored in the refrigerator for up to 3 days.
If you want to freeze it, wrap it tightly in plastic wrap and place it in a freezer bag
Use leftover enchilada filling as a taco filling
If you have leftover enchilada sauce from making enchiladas, you can use it as a taco filling. Just mix 1/2 cup of the sauce with 2 cups of shredded cheese shredded cheddar or Mexican blend and spread it into a 9×13 pan. Bake at 350 degrees for about 20 minutes until bubbly. Serve warm with tortilla chips.
Add it to quesadillas
You can use leftover enchilada fillings as a taco filling. Mix 1/2 cup of enchilada sauce with 2 cups of cheese shredded cheddar or Mexican blend and spread it into a greased 9×13 pan. Top with another layer of enchilada mixture. Bake at 350 degrees F for about 20 minutes until hot and bubbly. Serve warm.
Use it as a pizza topping
Answer: You can use leftover enchillada sauce as a pizza topping. Add 1/2 cup of sauce to a greased 12 inch pizza pan. Spread half of the sauce onto the crust. Sprinkle with 1/4 cup of cheese. Layer with remaining sauce and sprinkle with remaining cheese. Bake at 400 degrees F for 10 minutes or until cheese melts.
Make a breakfast burrito
You can use leftover enchalada sauce as a breakfast burrito. Heat 1/2 cup of salsa in a skillet over medium heat. Spoon the salsa evenly over the bottom of a tortilla. Top with 1/2 cup of scrambled eggs. Roll up and serve immediately.
Add it to tacos
Answer: You can add leftover enchilada sauce to tacos. In a bowl combine 1/2 cup of sour cream with 1/2 cup enchilada sauce. Stir well. Pour the mixture into a greased 8 inch square baking dish. Top with 4 ounces of shredded cheese. Bake at 375 degrees F for 30 minutes or until heated through and bubbly.
Layer it in lasagna or other casseroles
To layer enchiladas in lasagna, spoon 2 cups of enchilada sauce onto the bottom of a 9×13 pan. Layer 3 tortillas on top of the sauce. Spread 1/2 cup of enchilada filling over each tortilla. Repeat layering process two more times. Cover with remaining enchilada sauce and sprinkle with cheese. Bake at 350 degrees F for 45 minutes or until hot and bubbly.
Make a quesadilla
Answer: To make a quesadilla, spread 1/4 cup of enchilado sauce on half of a flour tortilla. Sprinkle with 1 ounce of cheese. Fold the tortilla in half. Place in a nonstick skillet and cook over medium heat for about 5 minutes per side or until golden brown. Cut into wedges and serve.
Use it as a dip
To make a delicious dip, mix together 1/2 cup of sour cream, 1/2 cup of salsa and 1/2 cup of shredded Mexican blend cheese. Serve with chips.
Serve it with pasta
Answer: To make spaghetti and meatballs, combine 1 pound of ground beef, 1 egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon Italian seasoning in a bowl. Shape mixture into 24 balls. Roll each ball in breadcrumbs. Heat olive oil in a large skillet over medium heat. Add meatballs; saute 4 minutes or until cooked through. Drain off fat. Stir in spaghetti sauce and Parmesan cheese. Cook 10 minutes or until heated through.
Put leftover enchilada filling in a burrito with rice and cheese
If you have leftover enchilada stuffing from last night’s dinner, put it in a tortilla along with some cheese and rice. Wrap it up and bake it in the oven for about 15 minutes at 350 degrees F.
Make a sandwich with it
Answer: Spread leftover enchilada sauce on a slice of bread and top with cheese and lettuce. Put another slice of bread on top and press down firmly. Cut into quarters and serve.
Add the leftovers to an omelet with eggs, ham, and spinach
Toast the bread slices and spread the leftover enchilada mixture on each piece. Top with shredded cheese. Bake in the oven until golden brown. Serve hot.
Put leftover enchilada mix in a casserole dish with pasta and cheese
Answer: Mix the leftover enchiladas with cooked pasta and sprinkle with cheese. Bake at 375 degrees F for 20 minutes.
Mix it into spaghetti sauce for tacos or chili
Add leftover enchilada filling to spaghetti sauce and serve over pasta.
Serve as a topping
Mix leftover enchilada stuffing into spaghetti sauce and serve over noodles.
Serve as taco toppings
Add to mac ‘n’ cheese for extra flavor and protein
You can use any type of leftovers to top off your favorite dishes. For instance, if you have leftover enchilada filling, mix it into pasta sauce and serve over noodles or spoon it onto tacos. Or, if you have leftover meatloaf, crumble it into macaroni and cheese and bake until bubbly.
Can you freeze enchilada filling?
Yes, you can freeze enchilada fillings. Simply place the enchiladas in freezer bags and store in the freezer for up to 3 months. To reheat frozen enchiladas, simply thaw overnight in the refrigerator and heat in the oven at 350 degrees F 180 degrees C for about 15 minutes.
Why are my tortillas soggy in enchiladas?
Enchiladas are typically served with cheese and sour cream. These ingredients tend to soak into the tortilla making it soggy. To prevent this from happening, try adding a layer of foil between the tortilla and the filling. This will help keep the tortilla dry while keeping the filling warm.
How long is enchilada sauce good in the refrigerator?
Enchilada sauce is usually stored in the refrigerator. It is recommended to store it in a cool place, such as the back of the fridge. Enchilada sauce tends to separate after a couple of weeks if not refrigerated properly. Make sure to stir it well before using.
Is it required to cover enchiladas when baking them?
It is not necessary to cover enchilada when baking them. However, it is better to cover the dish while baking because the steam from the dish helps to cook the enchiladas evenly.
How long does enchilada sauce last in the refrigerator?
Answer: Enchilada sauce lasts about two months in the refrigerator.
How do you keep corn tortillas from falling apart in enchiladas?
To prevent the tortillas from falling apart, wrap them in foil after filling them with enchilada sauce.
What is the difference between a stovetop and a slow cooker?
Answer: A stovetop is used to cook food directly on top of the burner. On the other hand, a slow cooker cooks food indirectly using low heat.
What side goes with enchiladas?
Enchiladas go well with beans, cheese, salsa, sour cream, guacamole, lettuce, tomatoes, onions, and cilantro.
Why are restaurant enchiladas so good?
Restaurant enchiladas are usually filled with meat, cheese, and vegetables. They are served with warm tortillas and topped with a creamy sauce. Restaurant enchiladas are typically made from scratch using homemade ingredients. They are not frozen and are cooked right after being assembled.
Do you fry tortillas for enchiladas?
No, we don’t fry tortillas for our enchiladas. We bake them in the oven.
Is it true that enchiladas are better if they’re fried?
Answer: No. Enchiladas are better when baked. Fried enchiladas tend to get soggy and lose their flavor. Baked enchiladas stay crispy and delicious.
How do you make enchiladas that don’t fall apart?
Enchiladas are usually served with cheese, beans, and sour cream. To avoid the enchilada from falling apart, you can wrap the filling tightly in aluminum foil. Then place it in the oven until heated through.
Does enchilada sauce freeze well?
Enchiladas are usually served warm, but if you want to keep them moist, wrap them tightly in foil after baking. This will prevent moisture loss.
Can you freeze enchilada filling?
Enchiladas freeze well if wrapped individually in foil and placed in a freezer bag. Freeze them for up to 3 months. To reheat, place frozen enchiladas in a 350 degree oven for about 20 minutes.
How long can you freeze enchiladas?
Yes, you can freeze enchilada fillings. It is important to follow these instructions carefully.
1 Remove the corn tortillas from the freezer.
2 Place the frozen enchilada filling into the center of each tortilla.
How do you keep enchiladas from getting soggy?
Enchilada sauce freezes well, but the flavor does not last long. It is recommended to store it in the refrigerator after freezing.