This dish might not win any beauty contests, but I'll say this: it's seriously good. The tortillas get soft and chewy during cooking, absorbing some of the salsa and becoming the perfect vehicle for beans, corns, and lots of melted cheese. (And isn't it all about the melty cheese, really?)
These slow-cooker enchiladas are one of my go-to meals when I'm out of ideas and have some bits and leftovers to use up, and they always hit the spot.
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