I did indeed wind up freezing some of the breakfast enchiladas. One thing I've noticed in my part of the world: it's nearly impossible to find corn tortillas that are larger that "street taco" size. About a decade ago, homemade cheese enchiladas were in the regular dinner rotation here, and I always used corn tortillas because I like the taste better than the flour tortillas. Plus corn tortillas have almost zero sodium while flour tortillas can have as much as 500 mg of sodium in a single 10" tortilla. I replaced cheese enchiladas with a sort of...I call it chicken enchilada casserole but you could also call it a Mexican lasagna, I suppose. I just layer corn tortillas with chicken, cheese and various veggies, depending on what I have in the fridge and put enchilada sauce in between the layers and on top.
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