I made this recipe as written but substituted ingredients to make it gluten free for my kid with celiac. I used GF cream of mushroom soup and corn tortillas. I left the pan of enchiladas cooking in the oven with instructions for my teenage son to pull out when ready, and I headed out to a meeting. I returned to an empty casserole dish. Not a crumb left! This recipe got rave reviews and will be enjoyed again in our house. I think it's easy enough to teach my teenagers to prepare too. Regarding the corn tortillas, there is no need to fry them in oil. Just pop a couple at a time in to the microwave for 20 - 30 seconds to warm them. Then quickly fill each tortilla before they cool. Super easy and scrumptious!
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I made this recipe as written but substituted ingredients to make it gluten free for my kid...