I admire your use of "light" sour cream, but an even better choice, if you can find it, is "crema," a thin Mexican sour cream you can make yourself by putting yogurt culture (a tablespoon of plain will do) into milk and letting it sit for a few hours. Also, as one of the reviewers complains that the corn tortillas tear and are hard to work with, I suggest that you "prep" the tortiallas in the traditional Mexican way: dip each one at a time into hot oil (canola is OK, though Mexicans would use lard), but only for a second or two, using tongs to dip in and out. Then let them drain a bit on a cookie sheet covered with paper towels. Another thing I admire is your use of *corn* tortillas, since no self-respecting Mexican -- or Texican for that matter -- would use flour tortillas. These were introduced into the Mexican diet only recently and nobody down there uses them for enchiladas. The very idea is totally abhorrent!
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