So we tried it.

Just okay. The recipe took the edge off my craving, but still didn't quite hit the spot.

And in fairness to the ...let me see... Stevens, we didn't quite follow their recipe.

Lyman wound up buying the meat at Wal-Mart, since he had to go there to find canned enchilada sauce. Wal-Mart packs chuck in pound packs. He came home with two pounds. Rather than freeze 1/2 pound of meat, I went ahead and used it, which threw off the balance between meat and tortillas.

The only enchilada sauce that he found was a Pace product. It was good out of the bottle, good enough for table sauce, but rich for the dish. Were I to do the recipe again, I'd make an ancho chile-based red sauce without tomato. (Mr. Stevens' is here.) And if I'm going to do that, I'd just as soon make enchiladas proper.

Just a note: When we fried the tortillas, I found that the process went faster if I halved the tortillas before frying. More could fit into the skillet.

Will I try it again? Probably not. Lyman is not fond of Tex-Mex food as it is.

But if I had teen-aged boys to feed? Double-yes.