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Home Cooking 8

HELP, I'm making enchiladas for dinner guests tomorrow and my oven just stopped working

comestible | Dec 31, 200906:26 PM

I've always done these by filling, rolling in sauce and finishing altogether in a baking dish in the oven. So now I'm stuck.

My Diana Kennedy book, though, says the oven is really just a holding device, in the event that you need to keep them all warm for a few minutes.

What do you say about doing them quickly on the stovetop, two or three at a time for each plate? Wouldn't that be even better, as long as everything is hot on the stovetop when you assemble the enchiladas? Though a light cheese topping might not melt that well, and you won't get any browning.

Any advice appreciated, thanks!

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