"Tracy" > wrote
>
> I think because it was what I had on hand.

I love adventurous cooks who are not afraid to improvise!

You could use beef. It
> doesn't really require a lot of liquid. Just enough to thin out the sauce.
>
>
> This reminds me that I need to make enchiladas again.
>

Well, I'm going to try your recipe on half the beef.

How do you make the enchiladas once you've made the
beef?

They require a sauce, right?