Interesting I would say...it DID start out SUPER SOUPY. But, since I have made enchiladas before I know what kind of sauce thickness I like, and when I saw how this was VERY runny before I added the taco/enchilada sauce I skipped it and just added what was in the pan already to the top of the rolled (best I could with it so runny) enchiladas like I usually do otherwise. And then added the cheese. I am guessing that the cooking must have cooked off a good deal of water as it came out a lot closer to what I would expect for "soupiness".
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Interesting I would say...it DID start out SUPER SOUPY. But, since I have made enchiladas...