In all my years in the Southwest of USA, ALL prior enchiladas I have made or eaten have been rolled or stacked CORN tortillas. This was made with flour tortillas, which is alright, but flour tortillas do not have the corn's flavor nor firmer texture; the flour tortillas become a little soggy. I chose this recipe because I had chicken, flour tortillas & sour cream to use up, as well as some tomatillos & jalapenos, with which I made my own tangy "salsa verde" after roasting them. This salsa was great on top.
Date Posted: Jun. 8, 2009
Cooking Level: Expert
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