"U.S. Janet B." > wrote in message
...
> On Sun, 9 Jul 2017 15:30:12 -0500, Sqwertz >
> wrote:
>
>>On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown wrote:
>>
>>> Found this recipe in a magazine. It's written a little oddly but I'm
>>> sure you can figure it out.
>>>
>>> Quick & Easy Enchilada Skillet
>>>
>>> 1 Tbs. vegetable oil
>>> 1/2 onion, chopped
>>> 2 garlic cloves, finely chopped
>>> 1 tsp. ground cumin
>>> 1 tsp. oregano
>>> 1 tsp. salt
>>> 2 cans enchilada sauce
>>> 1/2 cup sour cream
>>> 4 large corn tortillas, torn into quarters
>>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>>> 1 can (15 oz) black beans, drained & rinsed
>>> 1 c. shredded Mexican cheese blend*
>>> Pickled jalapenos for serving (optional)
>>> chopped fresh cilantro for serving (optional)
>>
>>That's a lot of ingredients for only 4 tortillas. Most recipes would
>>use at least twice that.
>>
>>If you rolled enchiladas using those filling that would make at least
>>16 - probably 20.
>>
>>-sw
> One-third cup of filling for rolled enchiladas is the rule of thumb
> for regular corn tortillas. I see the above recipe calls for 'large'
> corn tortillas. I haven't ever seen large corn tortillas around here,
> they are all the same size. (I have seen corn tortillas come in a
> couple of different thicknesses) Flour tortillas can come in many
> different sizes.
> Janet US

Not sure I've seen really big ones either. The restaurants that serve large
enchiladas here use two tortillas, overlapped. We can get the smaller,
street taco size though.