In my early days of cooking, I had a friend from California who introduced me to what she called Texas Enchiladas. Instead of the usual filled and rolled enchiladas, the tortillas were fried, dipped in sauce, sandwiched with filling and then stacked in layers.
I have not been able to discover the exact origin of this version of enchiladas, but I think they are popular in Northern Mexico, west Texas and in New Mexico.
The bottom line: delicioso!
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