Arcana
Cook
I have an enchilada challenge for all you great cooks out there I'm an American living in Bulgaria for the past 16 months and there are ingredients I can't get here. Corn tortillas are one of them. I can get tortilla chips though. So, what I would like to know is, how could I make a cheese enchilada casserole type dish using the chips instead of the torts and not have them come out crunchy or too dry. I want to use red sauce, cheddar cheese and the chips only and have it come out similar to regular cheese enchiladas. Any and all instructions will be appreciated especially amounts and how to layer.