Quote:
Originally Posted by threebag02
I wish I could make a good enchilada. Every time I think I have it my son says it taste like tea, I’m like WTF???
|
If anyone can figure out a way to keep enchiladas from turning into mush, I'd be on board.
The first 1/2 of a chicken enchilada with a good sour cream sauce and a salsa verde is just damn good. But by the end of it the tortilla has turned to a sponge and I'm just ready to be done with it. And they don't re-heat worth a damn so I'm not making a 9x13 tray of them or anything; 8x8 and toss what's left.
They just look/smell so damn good but their shelf life is crap. Best thought I can come up with is maybe roasting corn tortillas to firm up the outsides a bit, but then they're less enchiladas and more street tacos. I just don't think there's an answer.