Enchiladas with flour tortillas? Are we destined for failure?
We accidentally bought flour tortillas instead of corn for our enchiladas. Is dinner doomed? Should we switch routes? Will the enchiladas be soggy?
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We accidentally bought flour tortillas instead of corn for our enchiladas. Is dinner doomed? Should we switch routes? Will the enchiladas be soggy?
15 Comments
I'm intrigued about your method. I think I can incorporate it with mine. Maybe there's no need to crisp both sides. It's hard to find good handmade tortillas here in Portland without quite a bit of driving and I'm lazy, so my other trick is to lay them all out in a 250 degree f oven and let them dry for 10 minutes. They crisp up much better and faster.
A good enchilada is one of my favorite meals.
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