Last night I made cheese enchiladas from a recipe I got from this site - http://www.elise.com/recipes/
I followed the directions exactly, frying the corn tortillas in a little bit of oil before assembling the enchiladas, so I was extremely disappointed when I took the dish out of the oven and went to serve it - the tortillas had all but disintegrated.
What went wrong? Are corn tortillas not the right tortilla for enchiladas? Should I use flour instead?
As an aside, I'm looking for a recipe for enchiladas like those I get in Mexican restaurants - a sturdy tortilla encasing a hefty amount of cheese topped with a smattering of additional cheese and a thin, red enchilada sauce.
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