Enchiladas: Stacked or rolled?
I see some dumb recipes from shill sites with suggestions to buy one brand or another (Ortega, etc), and I'm surprised to see some of these not even go into the question of quickly frying the corn tortillas. Is this something you can get away with when making stacked units? Because I sure don't think you can with the rolled guys.
I tried some rolled ones a while back, and that is a mess. You have to use your fingers, after the tortilla has been dipped in the sauce. But, I can see how the stacked guys could be handled with tongs, si?
Also, I think the layering would allow better control over who wants what in theirs. I'll try some soon.