Also made these with the Guajillo Chili Sauce and they were amazing. The sauce is the real work, but so worthwhile!
Yum! Loved these! Guajillo Chili Sauce makes a rich, dark sauce that is complimented nicely by the white cheese. Suggest making the sauce the night before. Have tried steaming torts without much luck, they don't seem to hold up as well for enchiladas. My preferred method is to heat just a little oil in a skillet and add the torts one at a time until they're soft and pliable. Thanks for sharing the recipe!
Heaven! I ended up using queso blanco for these enchis and a tiny bit of yogurt cheese as that was the only mild, melty cheese I had on hand. I was out of cilantro so I sliced up some green onions instead. Wonderful "full-bodied" sauce. Mellowed nicely during cooking. The enchis cooked up in about 15-20 minutes-uncovered. Perfection. *I would hesitate though to serve these at a potluck unless you warn folks about the spiciness factor. Thanks, Chipfo.