Yummy. I agree with previous reviews that the sauce should be doubled and some spices added (oregano, cilantro, etc). Regarding the tortillas, I too prefer the corn, and there's an even simpler way around the problem of making them pliable. I make *layered* enchiladas, building them like lasagna. I do spray the corn tortillas with nonstick cooking spray or brush them with a little olive oil, because they taste better that way. Then layer in the baking pan as follows: enough sauce to just cover the bottom, then the flat tortillas, sauce, cheese, repeat.
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Yummy. I agree with previous reviews that the sauce should be doubled and some spices added...