tag:blogger.com,1999:blog-111525441237142927.post5071876881008793201..comments2023-09-19T10:45:36.009-04:00Comments on Three A's and a C: A Wonderful Cinco de Mayo MealChristinahttp://www.blogger.com/profile/06798213726875152079noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-111525441237142927.post-21816774808711692212010-05-06T15:00:02.297-04:002010-05-06T15:00:02.297-04:00I made PW's enchiladas yesterday, too. I took ...I made PW's enchiladas yesterday, too. I took them to Dave's ship since he had duty and unfortunately I don't have any leftovers. :( I have always made enchiladas. Like for years and years and years. I was hesitant to try PW's recipe because mine was good. But hers is GREAT! OMG! I'm definitely throwing my recipe away for hers. I'm making it again next week so I can take pics and post it in my blog. *lol* One thing I don't get about her recipe, though, and maybe you can help me understand...what is the point of the flour and canola oil (I actually used vegetable oil) in the sauce? I thought maybe it would make the sauce thicker, but when you have 42 oz of liquid, 2 tablespoons (the recipe on her site says 1 tablespoon, her cookbook says 2) of flour doesn't do much to it. And my flour just kind of clumped together, it didn't bubble up like hers. Once I added in the sauce and broth it loosened up, but still. :/Jamiehttps://www.blogger.com/profile/10617694431353132645noreply@blogger.com