My first enchiladas ever, and they were tasty! Heating the tortillas first is KEY (my first 2, unheated, seemed pliable initially, but then cracked after they were in the dish.) But, you don't have to use oil, just throw the tortilla in a hot pan for ~10 seconds each side. My small recipe mods were: used 10-minute enchilada sauce instead of canned (easy!), and added a little bit of taco seasoning to the meat (not a lot, maybe a tablespoon or 2.) I was able to get 8 enchiladas in my 9x13 dish, but that was it. Maybe I wasn't rolling them tight enough? We therefore had a lot of meat leftover, which made great nachos the next night.
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My first enchiladas ever, and they were tasty! Heating the tortillas first is KEY (my first...