1) I don't use flour tortillas. The texture is too soft as soon as they're out of the oven and the leftovers are so mushy they're almost inedible. Use yellow corn tortillas.
2) I think there's no need for the water. It weakens the flavor and there is plenty of liquid in this recipe without it. Just leave it out.
3) Your hands should be messy by the time you're done making this. Dip the corn tortilla in the slightly soupy mixture, lay it in the baking dish, spoon in some filling, roll and repeat. This helps to moisten the corn tortilla a bit and makes the flavor seep into every bite.
The flavor was pretty good. I'm sure this was nothing like "authentic" enchiladas, but it was tasty enough that my picky husband requested I make it again with corn tortillas.
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1) I don't use flour tortillas. The texture is too soft as soon as they're out of the oven and...