I thought this was ok. I only used half of the can of soup and less than a half of the sour cream. I also added a small can of chopped green chilies and about a 1/2 t. cumin to the meat. Instead of enchilada sauce, I used the other half of the soup mixed with picante sauce that I already had in the fridge. If you warm the tortillas in a skillet, they roll up nicely. I tried corn and flour and both were equally liked. If you don't put a little sauce under the tortillas they can become tough and you might need a "jackhammer" to cut through - as my husband commented. Probably won't make again, but I rarely make things twice. Too many good recipes to try.
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I thought this was ok. I only used half of the can of soup and less than a half of the sour...