Tortillas

[klanae]

I was going to make enchiladas tonight and I just realized my recipe says to use corn tortillas and I bought flour tortillas! Is there that much of a difference in the two? Should I wait and make it another day when I have a chance to get some corn tortillas? TIA!

[vancouvergirl]

Go for it! I tend to adjust my cooking depending on what I've got at home and what I know my family will like to eat. Anyway, have fun and make it your own!

[J&T2005]

Nah, I'd go ahead and use the flour! (They'll taste better, but not be better for you, if you fry them in veg. oil :) )

[LoveYouKisses]

Flour tortillas are fine! I suggest heating them in the oven wrapped in foil for a little while before stuffing them, it makes them easier to roll.

The flavor is a little different, but flour tortillas are WAY easier to work with.

Good luck! What recipe are you using for enchiladas, they're a favorite food around here, and I'm always looking for way to make my recipe better!:D

[klanae]

Thanks ladies! I am going to go ahead and make them.

LoveYouKisses- It is a Luby's Caferteria recipe. I will post it later if you want, but right now I need to get my booty in the kitchen and start cooking!!!!

[klanae]

LoveYou Kisses- Here is the recipe, I am in the process of cooking it right now I will let ya know how it turns out!
Luby's Cafeteria Cheese Enchiladas With Chili Sauce

Chili Sauce
1 1/2 lbs lean ground beef
1/2 cup chopped onions
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups beef broth
2 (14 1/2 ounce) cans whole canned tomatoes
3 tablespoons chili powder
1 tablespoon paprika, plus
1 1/2 teaspoons paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water

Enchilada
96 inches corn tortillas
vegetable oil, enough to cover bottom of skillet
6 cups shredded cheddar cheese
1 cup chipped onions
1 cup shredded American cheese

To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper. Drain meat on paper towels. Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin. Mix well, breaking up tomatoes with a spoon. Bring to a boil. Reduce heat and simmer uncovered for one hour.

In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add the cornstarch mixture to the chili sauce, stirring constantly. Continue cooking sauce for about 5 more minutes.

For enchiladas, heat oven to 350°F.

Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking. Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.

In a large bowl, combine Cheddar cheese and onions. Mix well.

Spoon 1/3 cup cheese mixture down the center of each warm tortilla. Roll up and place seam side down into two 11X7-inch baking dishes. Top enchiladas with chili sauce. Cover each dish with foil.

Bake for 10 minutes or until hot. Remove foil. Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.

Serves 8

From the Luby's Cafeteria 50th Anniversary Cookbook

[LoveYouKisses]

Sounds pretty good! How was it? As soon as I get a chance to type up my recipe, I'll post it here...I love it!

I'll have to give some of these differences a try!

Thanks!

[klanae]

It was very good! I might put a lil less chili powder next time. It was even good as leftovers, I had some for lunch today. A little FYI, it makes 16 enchiladas, but you could freeze half if you wanted too.

And I would love to have your recipe, I love trying new things!

[camberne]

Oh man, that just makes me so nostalgic for the cheese enchiladas that my dad used to make when I was a kid... I got my own baking dish of them, because at that time I wouldn't eat onions or tomatoes in anything. *sigh* They sound wonderful!!