The best enchiladas that I have had at home in a very, very long time! I have made them twice and, to be fair, the second time, I used 3/4 c. tomatillo salsa instead of roasting the tomatillos fresh and I also only pan warmed the tortillas (no second step in the oil) they were delicious both ways!! The key is to not put any sauce on the bottom of the pan! They enchiladas will not become mushy. Great flavor and EVERYONE in my family enjoyed them!!
Pork Chops Marsala
