I'll probably just make a quick green salad to go with. I'll post a photo tomorrow night when it comes out of the oven all bubbly with cheesy goodness.
Here she is...before I topped it with cilantro. I think I'll make this a day ahead next time we have it too. The corn tortillas soaked up a lot of the yummy enchilada snauce sitting in the frigo overnight. I only made half the recipe written and it made plenty for 2 plus enough for lunches the next day. If made ahead, cook covered with foil for ~25-30 minutes at 350. Then remove the foil, bump the heat to 375, and cook until cheese is bubbly.
2 comments:
I made these tonight - yummy! But, Erin, did you REALLY use already made enchilada sauce?!?! Try http://allrecipes.com/Recipe-Tools/Print/PrintThreeByFive.aspx?RecipeID=21433&servings=7
for a homemade version. I will recommend that you only use a smidgen of the chili powder instead of the 1/3 C in this recipe unless you are heat fanatics!
Hey Beth...Ok, if you didn't have a new kid strapped to your hip, I'd have to go on and on about the client I had that week! You get a pass, and point taken. Thanks for the link! I didn't read the ingredients on that sauce can on purpose...ignorance is bliss?? :-)
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