We eat enchiladas quite often. I typically have made them with whole wheat tortillas. I was pretty excited when I was at the store and saw that the corn tortillas they had were labeled gluten-free.
So I made enchiladas tonight (with leftover turkey, spinach and corn) using the corn tortillas instead. They turned out pretty good although the texture turns out pretty different with the corn tortillas. I think I will get used to it though. It struck me after I rolled them and they started to crack that I have read somewhere to dip the tortillas in enchilada sauce before rolling so perhaps I will do that next time. Or just layer it as a casserole.
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