The kind of tortilla, as well as cooking time, makes all the difference! I have now made these several times to rave reviews. there are different thicknesses of tortillas depending on brand. Textures vary also: some brands are tough and gummy due to all the dough conditioners and additives (read the label!). This, as well as the brand of pie filling, may account for the varied results (don't skimp--make or buy a quality filling that says "more fruit" if you can). I have been using thicker tortillas, but am curious how thinner ones would work. I like these best with ALL (light) brown sugar. Don't overcrowd in pan--a 9 x 13 GREASED or lined pan is great--the more exposed surface area, the crunchier it gets. I also cooked about FORTY minutes, until it looked browned. Note *** When making in advance, it is best to keep the sauce separate from the filled enchiladas until 30 minutes before baking. I let one batch sit way too long and the cooked tortillas were tough. 9/20/10
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The kind of tortilla, as well as cooking time, makes all the difference! I have now made these...