This was terrific. For once I followed the recipe exactly as far as the ingredients and amounts and it was the right thing to do. The cheese sauce is a must but next time might add a dash of cumin. I made the enchiladas and the sauce a day ahead. I poured the cheese sauce over the enchiladas just before cooking, after warming up the cheese sauce to un-congeal it. I did cook it for longer than recipe says as it came out cold from the fridge: I covered it with foil and cooked at 350 for 40 minutes, then took off foil and cooked at 400 for about 8 more minutes, just to get those cheesy browning bubbles on top and very hot for the buffet table. After baking, topped with quartered grape tomatoes, diced avocado & cilantro. On the table I had a bowl of green salsa for those wanting more of that freshness.
This with the orange/grapefruit/maple syrup/coconut fruit salad which is also in this post -- a wonderful combination and very pleased guests.Read More