1 Review

Deliciously different enchiladas! I used mild canned sauce. My onion was a large sweet variety; I minced it in the food processer. I think it's very important to use a sweet onion for this recipe, since the onion is a big part of these enchiladas. I needed to bake mine for 40 minutes. The middles of the center enchis weren't hot and melted after 20 minutes. Thanx for sharing this unique (and easy) recipe. I'll make these again!

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*Parsley* March 22, 2008
Enchiladas Mona Luisa