Quote:
The only difference is instead of rolling up the enchiladas you later it all in a pan like lasagna. The only time I have gotten rolling torteas to work and not have the tortias break apart, was when they were freshly made. So I stated layering them in a casirol.
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This is how we make them.
I've done it this way for years. So much easier. I just call it enchilada casserole. I like stacked enchiladas too.
I have no idea on dinner tonight. Supposed to be wicked hot here for the foreseeable future. I am not good with cool meals on hot days. Gotta make a plan. Suggestions welcome.