This is a decent recipe as written which explains why I am only giving 3 stars. As you might suspect, I did make changes. I used corn totillas since flour ones would have turned to paste. They also add a great layer of texture in the mouth as you are eating. It's best to blanch them for a few seconds in hot oil before adding the filling so they don't break after rolling. If you don't mind that then don't bother. I also added more chili powder to taste. A note about the soup mix. As written, the soup mix will not be thin enough to properly cover the enchiladas or provide enough moisture for the mixture to come together properly. You will need about 1 1/2 to 2 cans of soup the regular amount of sour cream and some milk or chicken broth to thin the mixture out enough to drench everything nicely. Just eyeball it. Adjust your seasonings accordingly. Finally, when filling the tortillas add a pinch of shredded cheese inside each one. You will thank me for it.
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This is a decent recipe as written which explains why I am only giving 3 stars. As you might...