Yesterday I made a hybrid – sour cream enchilada pie. I used the ingredients from Suzanne's recipe, and layered it like this recipe, and it was great that way. I'm much too impatient to fry and role individual enchiladas, so spreading the filling on the bottom and through the layers of tortillas and topping with cheese is something I can actually do. Slices of enchiladas, topped with sour cream and jalepenos, and it was gone in 10 minutes.

I use both, I love black olives. Im craving this so much. Guess I could make some tortillas.

I did make 2 last time and froze one, and it worked great.

By the way, she has corpal tunnal, the doctor says from years of tortilla making. I dont doubt it, she is 83 and has made them most every day of her life I would bet.

I made both flour and corn tortillas and sold them at the farmers' market.  They sell tortillas at Walmart, so I expected people to be familiar with them.  I found I was explaining what they were and how to use them to most of the people who shopped at the market.  Evidently most people don't make Mexican food at home, and they were fascinated that you could make them by hand.  My corn tortillas are round only because I use a tortilla press.  After a few dozen I finally got the flour ones basically round, but I'll never get either as thin as an experienced maker would.