BAPyessir6
Senior Cook
I used this recipe for enchiladas: https://www.food.com/recipe/chicken-cream-cheese-enchiladas-463294 with 2 changes.
1. I used white corn tortillas (as I find flour to be an odd texture and a Mexican friend of mine said to use corn)
2. I used 4 cups (60 oz) of enchilada sauce when baking. (Relcipe called for 20 oz.).
I baked 350 degrees for 30 minutes as per the recipe. When the enchiladas came out of the oven, it was as though the tortillas had dissolved into the sauce, giving no integral structure whatsoever. What did I do wrong? Was it because I used white corn instead of.yellow corn tortillas (as has been recommended)? Was it because I used too much enchilada sauce (triple the amount the recipe called for?) Was it neither of these reasons and something completely different? Was it both of these reasons?
Any help would be appreciated!
1. I used white corn tortillas (as I find flour to be an odd texture and a Mexican friend of mine said to use corn)
2. I used 4 cups (60 oz) of enchilada sauce when baking. (Relcipe called for 20 oz.).
I baked 350 degrees for 30 minutes as per the recipe. When the enchiladas came out of the oven, it was as though the tortillas had dissolved into the sauce, giving no integral structure whatsoever. What did I do wrong? Was it because I used white corn instead of.yellow corn tortillas (as has been recommended)? Was it because I used too much enchilada sauce (triple the amount the recipe called for?) Was it neither of these reasons and something completely different? Was it both of these reasons?
Any help would be appreciated!