Originally Posted by
lalala
I am lazy with enchilada making these days and simply layer them in the appropriate sized souffle dish. I still griddle fry them before Layering them. The best part is that the leftovers don't dry out when reheating and the souffle dish takes up less room in fridge.
Interesting take on 'stacked' enchiladas/moladas. Using a dish slightly largeer than the tortillas to allow for a bit of sauce in the bottom could provide interesting results...Hard to eat conventionally though...
A note on enchilada sauces: Many US based chains (most often "TexMex" style) use a sauce dark red "chili gravy" sauce w/o tomato, while the more traditional canned sauces (Mexican brands or produced in Border States) have a good bit of tomato and far less 9if any) "meat" flavor/content. The canned and most restaurant "Green Chile" sauces tend to be thickened a bit with one or another starch (at home, often a light "roux") as part of the prep. More rarely encountered or prepared are the Tomatillo-based sauces, more acidic and un-thickened, and the Puebla-style "Green Mole" which can be muy picante, but sure good with pork. Then there are "Suizas", using a sour cream based sauce, most often a chicken filling, and now and again topped with Swiss cheese.
In Mexico, at least in my long-ago memories, enchiladas filled with beef (or any meat) were the exception rather than the rule.