I am torn about this recipe. I made it as is for the second time and no doubt the meat is delicious and so is the sauce. But there seems to be something missing (heat for me), and like there is too much tortilla so it is slightly dry. I think next time I will make actual enchiladas with some queso fresco rolled inside with the meat (and some red pepper for heat), and make a bit more sauce to cover the enchiladas, then top with queso fresco. Won't quite be as light, but I think will be more balanced.
Enchilada Casserole with Quick Mole Sauce
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cookinla Posted: 10/04/09