A few notes ...
- I make my own sauce, but any enchilada sauce will do, I'm sure. I may put my recipe for sauce up here one day, but honestly ... I just make it. I've never really written it down, so I may need to add that to my "to do" list.
- The hotter the better, so add lots of green chilies and thicken things up with a mixture of simmered down veggies and fresh, crisp veggies as well.
- Dredge your tortillas on both sides before rolling up the enchiladas, you'll get a better flavor after it has been baking for awhile.
- When you think you've added too much cilantro ... add a bit more!
- You can add a "normal human" amount of cheese or a "what the hell, seriously?" amount like we do. You're adding a couple hundred calories per 1/2 cup of cheese, so maybe throw in some 2% shred as well to lighten the load.
This is not product placement ... just a friendly recommendation. I love these damn pots/pans.
They have lasted for years, through a LOT of cooking
[also, experimentation with candy!] and were well worth the money.
So, if you're shopping around, I suggest these.
This is what I mean by adding fresh veggies to the already simmered and perfected
sauce. That way, you get bright crunchy bursts of flavor even after they bake.