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With all components at the ready, assembly of the enchiladas begins. The host emphasizes a systematic approach: dip each tortilla into the salsa roja before layering in chicken, cheese, and poblanos. With care, the tortillas are rolled up and positioned in a pre-oiled casserole dish, seam side down. As the dish fills up, more salsa roja, queso de Papa, and a generous drizzle of cheese sauce are added before the entire concoction heads into the oven.
After 10 to 15 minutes of baking at 400°F, the enchiladas emerge crisped, bubbly, and irresistibly aromatic. The only challenge now is the waiting period, a necessary delay to avoid the inevitable burn from premature tasting.