"koko" > wrote in message
...
>
> Here are the enchiladas I made using the experimental enchilada
> sauces.
> I like making the flat enchiladas that I learned how to make while
> living in New Mexico. I usually make them just using cheese but you
> can add any leftover meat you like.
>
> Easy peasy and perfect if you are cooking for one or two.

I make stacked enchiladas usually. They are so much easier to make.
Typically I'll make them 6 layers high. I like to give each tortilla a dip
in hot oil to firm them up just a little then into the sauce for a dip. The
oil does not stick to the tortilla this way and you do not get a greasy
result. They hold together well that way and it makes them tastier too.
Just a few seconds on either side so that they are firm, not crisp. I never
have the time to make a fresh sauce so I just use a big can of store bought,
add a can of tomato sauce then I add a generous amount of chili powder and
cumin. It makes for a coarse kind of flavor which is what I find typical of
the Mexican restaurants in this area.