Question on the brunch enchiladas-- Barb B? :)

M

monj

Well-known member
I only made them once--when I followed the baking time and checked them--it was still very liquid-y, so I baked at least 15 mins longer--which made it more scrambled egg-like surrounding the enchiladas--

what is the right consistency--more creamy, or more eggy? (they were good and everyone polished them off, but I'm curious--thanks!

 
Actually I believe that is elenor's recipe. I have made it a few times, and enjoy it. Last time

I made them (Chrismas morning), I had the same thing happen as you describe. I was not sure why, attributed it to older eggs / flour tortillas / too much wine on Christmas eve!!

When I have made them before, they are kind of like having a soft egg (vs. scramble) ensconce the tortilla. Glad they were polished off, but I understand your question, having had mine come out 2 different ways.

 
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