On 4/3/2014 12:10 PM, jmcquown wrote:

>
> IIRC the last time I made enchiladas I dredged the (moist) soft corn
> tortillas in the enchilada sauce, one at a time. Then into the baking
> dish they went, where I filled and rolled them. It was messy work, but
> delicious results. Topped off with the remaining sauce and some freshly
> crumbled Mexican cheese which melted very well. Probably Queso Fresco
> or Oaxaca. Those cheeses melt really nicely.
>
> Jill

That's what I do. Love Oaxaca cheese. Shredded Jack cheese also works.

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Janet Wilder
Posting from the Netbaby

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