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    You are in: Home / Community Forums / Cooking Q & A / Question:Simply Sour Cream Chicken Enchiladas
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    Question:Simply Sour Cream Chicken Enchiladas

    rdelo
    Tue Dec 18, 2012 8:56 pm
    Newbie "Fry Cook" Poster
    Simply Sour Cream Chicken Enchiladas I want to try this recipe over the holiday and am not sure how you soften flour tortillas? Some recipes do not call for this what is the importance of this step? Thank you! Also, can I make it ahead of time?[/img]
    Zeldaz
    Tue Dec 18, 2012 9:31 pm
    Food.com Groupie
    Wrap them in a damp clean cotton towel and microwave them briefly, although if they are truly fresh they should not need steaming. These are actually "wet" burritos; enchiladas usually call for corn tortillas, which are more brittle and do require softening, if they are to be stuffed. Flour tortillas get mushy because they absorb liquid, just like pasta does, so I'd not sauce them in advance, just stuff them and wrap them airtight so they don't go stale. Sauce and bake prior to serving.
    DEEP
    Tue Dec 18, 2012 10:34 pm
    Food.com Groupie
    In general terms, flour totillas will wrap nicely if they are at room temperature....no steaming required.

    This recipe can be easily prepared ahead of time. They can even be frozen......wouldn't want to do that without cooking first, as the sour cream won't cooperate with the desired outcome. Keeping them in the refrige for up to 24 hours(or more) would be no prob. Just make sure they are tightly sealed to prevent drying while stored.
    rdelo
    Wed Dec 19, 2012 9:32 am
    Newbie "Fry Cook" Poster
    Thank you so very much! I look forward to making them for my guests on Christmas Eve.
    rdelo
    Wed Dec 19, 2012 9:34 am
    Newbie "Fry Cook" Poster
    Thank you for your help, this is my first time on Food.com and it is really great, Happy Holidays
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