Question 1

Can I make these enchiladas vegetarian?

Accepted Answer

Yes! Swap the ground beef for extra black beans, pinto beans, or even sautéed mushrooms for a hearty vegetarian version. You could also add in some diced zucchini or bell pepper.

Question 2

Can I use flour tortillas instead of corn tortillas?

Accepted Answer

Yes, you can use flour tortillas if you prefer a softer texture. Keep in mind that flour tortillas will be slightly less authentic but will still taste delicious. Go light on the enchilada sauce if you do swap flour tortillas. Also, I recommend that you not dip them in the enchilada sauce before filling and rolling so that they don't become soggy.

Question 3

How do I keep the tortillas from breaking when I roll them?

Accepted Answer

Warming the tortillas before filling is key! Either microwave them briefly or heat them in a dry skillet. This makes them more pliable and less likely to tear.

Question 4

What’s the best way to reheat leftovers?

Accepted Answer

Reheat individual portions in the microwave. You can also reheat the entire baking dish in the oven at 350 F (177 C) for about 15-20 minutes or until heated through.

Question 5

What can I substitute for enchilada sauce if I don’t have any?

Accepted Answer

If you don’t have enchilada sauce on hand, you can make a quick substitute with tomato sauce and a blend of chili powder, cumin, garlic powder, and a pinch of oregano. Adjust spices to taste.

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