LEFSElover
Executive Chef
last weekend while in vegas babysitting, I decided on my last night there, to make enchiladas and the rest of the meal to complete a Mexican dinner. Usually, I can do enchiladas just fine. I did chix, cheese, beef. So 3 kinds. Anyway, my question is, why'd they turn out so blad?
I used corn tortillas that I dipped in warm oil. Is that the problem? I usually dip the tortillas in the warm enchilada sauce to soften them before filling. They were dry and rather flavorless. I baked them coved in toil, at 325° for 35 minutes. The top cheese had melted, but they were quite disappointing to me and I am a better cook than this showed.
If any of you out there make a killer home made enchilada, could you help me please?
thanks in advance.
I used corn tortillas that I dipped in warm oil. Is that the problem? I usually dip the tortillas in the warm enchilada sauce to soften them before filling. They were dry and rather flavorless. I baked them coved in toil, at 325° for 35 minutes. The top cheese had melted, but they were quite disappointing to me and I am a better cook than this showed.
If any of you out there make a killer home made enchilada, could you help me please?
thanks in advance.