Since this topic strays so far off course I will add this...
I am all over
@Jain Daugh and her comment re corn tortillas....they are def different and not in a good way.
Walked the #1 Grand thru cheese enchiladas yesterday and was pretty disappointed with the tortillas.
One step is to soften in a shallow frying pan of hot oil....I had to take this job out of his hands because the tongs were ripping thru the tissue tender product...I had to dip and turn by hand (only one slightly burned thumb so yay for me) before CAREFULLY lifting to the drain towel.
Have never had this happen so I s'pose will have to go straight to a private source from here on out.
Just FYI for anyone is feeling the need for the real deal TexMex cheese enchilada experience.....
Fiesta Enchilada Seasoning in the bottle (altho not affiliated, all Fiesta grocery stores stock it or you can find online).
No other brand will do, and for God's sake don't use the canned kind if you are seeking the TexMex flavors of your youth.
Every M&P place worth their salt will either make their gravy from scratch (good luck trying to get THAT recipe) or will source the Fiesta brand in huge jugs... just follow the directions on the bottle for the gravy...but stop there as that cheese mix they recommend will bog you down with a flood of grease.
Use the Kraft brand Deluxe sliced American and cut into strips...
One white onion (none of those sweet yellows as the flavor cooks out) finely diced.
Corn tortillas (I recommend buying thick and letting them go stale so MAYBE they will hold together).
Chili gravy (I always double the recipe on the bottle, just "in case")
Shallow pan of HOT oil...dip tortillas in and flip then remove to drain... you want them limp (don't let bubbles form or it will start to crisp and that my friend will be great for crispy tacos , not so much for your 'ladas) so you have to work fast.
Tip...I move the pan of oil on and off the heat source if the oil is getting too hot.
Once the tortillas have cooled (firmed up a bit and easier to work with) dump a ladle or two of gravy into the bottom of your chosen casserole dish (I use 13x9 glass lined with foil) and spread around...not too much tho you are not making lasagna.
Place the first tortilla with half hanging over the lip of your dish...lay some cheese strips down, sprinkle some onion on then roll and tuck to the side.
Repeat by using the already rolled tube of goodness as a guide.
Don't be shy, pack them tight.
Once the pan is full pour just enuf gravy over to moisten...don't get carried away tho or all your work will come out as a mushy mess.
Lay strips of cheese over the gravy and then sprinkle more onions.
I bake in a hot oven until bubbly...try not to brown the cheese.
Enjoy while still piping hot.
There you go... authentic TexMex cheese enchiladas!
I serve with a salad and homemade refried beans (if there are any leftovers in the freezer).
Merry Christmas ya'll!
mimi