I used two cans of red enchilada sauce. 3/4 can in the pan, 1/4 in the bottom of the baking dish and another full can on top. I tossed about. 1 tblspoon of chili powder into the pan as well based on other reviews. Plus, added about 3/4 cup cheddar on top of the rolled enchiladas, and topped with 1/2 cup sliced jalapeño and one small can of diced black olives. I had whole wheat tortillas on hand and used them in lieu of the corn (although not excrly authentic, this really help the texture IMHO) This recipe may be great on it's own as well, I'm just a better cook when I veer from the recipe a bit!
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I used two cans of red enchilada sauce. 3/4 can in the pan, 1/4 in the bottom of the baking...