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December 02, 2007

Have made these three times now, as written, and have made the Ten-Minute Enchilada Sauce, found on this site, ahead of time. You'll need a minimum of 3 cups of sauce for a 9 x 13 casserole dish, for 6 enchiladas. Spread a layer of the sauce on the bottom of the dish before inserting the enchiladas, to prevent them from sticking. Don't leave more than an inch of the ends of the enchiladas uncovered by sauce, because exposed areas will become crispy.

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