![]() If you’re making the sauce in advance, it may get a bit too thick when it’s cooled and reheated.Keep the white sauce separate until you plan to cook the enchiladas. Store the stuffed and rolled enchiladas in a covered baking dish. Make-Ahead Tips: If you meal prep at the beginning of the week, these can easily be prepared several days in advance.We suggest freezing the stuffed and rolled enchiladas without the sauce. Then make the white sauce on the day you plan to reheat and eat them. Can You Freeze This? Sour cream can tend to get runny and/or chunky in the freezer. Freezing them will change the texture of the sauce.Store in the fridge for 3-4 days for optimal freshness. How Long Can You Keep This In The Fridge? If you have leftover enchiladas, store them in an airtight container to keep them from drying out.A whisk: The whisk is important! This helps you get the creamiest, dreamiest sauce imaginable.You’ll need a handful of standard kitchen tools for this recipe: The chicken was also well seasoned and obviously, the cheese had a good amount of salt. The chicken broth I used was very flavorful and had a lot of salt already in it. Seasoning – I didn’t need to add any salt or pepper to this recipe.Tortillas – The recipe calls for using flour tortillas, but if you prefer, you can switch them with corn tortillas. ![]() Green onions – Don’t have any green onions? A sprinkle of chopped cilantro on top will add a bright flavor, too.Also, low-fat sour cream tends to separate and get runny when heated. ![]() It’s an important factor in the richness of the sauce.
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