Had a hankering for something resembling enchildas but real corn tortillas are rather hard to find. Instead, I made casserole using taco shells broken in half. Made some sauce by simply combining creme fraiche with green chilis. Covered the bottom of a glass baking dish with the sauce, layered broken taco shells,then cooked chicken breast, then grated cheese, then more sauce, repeat with taco shells, chicken, cheese, sauce,taco shells, cheese and sauce. Baked covered with foil for 30 minutes at 175. Not authentic anything, but fast and scrumpdilliicous. Got the corn tortilla fix that I needed.

On the corn tortilla topic; I found some at COOP konsum the other day and they were actually pretty good. Maybe you should check that out to see if they have them around you.

The corn tortillas that I have seen in Sweden are not real corn tortillas but flour tortillas with some corn in them. Taco shells are made from real corn tortillas. I have however seen real corn tortillas imported from England at one store in Göteborg:
http://extremefood.se/

I've noticed masa flour for tortillas seems to be increasingly available in Sweden, so I ordered a tortilla press from the UK. I'll be happy to share my experience once it arrives if anyone is interested.

Where can you get Masa flour in Malmö and where did you order the tortilla press from, in the UK? Thanks.

That casserole actually sounds really awesome. And I live in the So Cal border region. 175, I assume C = ?? F, do you know?

The heck with authentic. Is it GOOD, that's the question.

175C is 350 F.

And that casserole does sound pretty tasty!
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I refuse to believe that trading recipes is silly. Tunafish casserole is at least as real as corporate stock. ~Barbara Grizzuti Harrison


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