These are very filling enchiladas! I used corn tortillas instead of white flour tortillas, like Carissa uses, just because I love the taste of corn--but I used 2 tortillas for each enchilada, just to help the "roll" stay together. One corn tortilla almost seems too thin, causing the tortilla to melt into the filling if cooked too long. But two tortillas rolled together work great--although does make a serving fill you up fast! I served these with some of our leftover Spanish Rice (page 103) that I had in my freezer. A simple "salad" of just diced tomatoes and avocado made for a fast, delicious dinner! Oh, one more note--feel free to add extra grated cheese if you want these cheesier--and freeze any extras as they are just as good the second time around!
No comments:
Post a Comment