Spoke with the head chef many years ago because I also loved these. The sauce is made with a flour/shortening base, milk, lime juice and a little sour cream. The lime juice is the trick to give it the "soured" taste!
Made this for 2 making 5 enchiladas. I had a roasted chicken breast so used that and then used 1/2 c. milk and the rest bouillon for the sauce. Turned out great and will make again. My tortilla fell apart when serving so don't know if I should have fried longer or they were just a little old. Loved the sauce and was easy to do ahead.
made this on a whim but used pork roast instead- great sauce and the whole family loved it! will make it again leftover pork loin roast and it tastes great and takes less time!
These were soooo good but I changed up the ingredients to fit what I had on hand...thats why four stars.I scaled this down to make two servings.Used a huge roasted pablano pepper instead of green chilis and I added artichokes to the filling to up the veggie count.That and I forgot to add the cumin and garlic-chili.Oops!I used a corn/wheat blended tortilla that I found at the deli counter at Giant.These made for a slightly soft chewy shell that was amazingly yummy but not mushy like regular flour ones can get.Very good...a keeper for sure!
I used shredded leftover pork roast instead of chicken & Puck's low sodium chicken stock and made (soft corn flour) tacos, even my fussy husband who "doesn't do leftovers" loved them! I went a little lighter on the sour cream and cheese in the sauce because the tacos are topped with shredded cheese. Great versatile sauce!
FANTASTIC FANTASTIC, ETC. Made recipe as posted except , I used a 1/4 ounce taco seasoning package. I cut the cumin in half. Other than that, excellent dish, I call it a casserole. I put mine in a 13x9 dish. Mine was done in 45 minutes. Great seasoning, and great flavor. Made for Adopt a chef.