3 Reviews

Great enchiladas -- the sauce was really delish and I won't be buying canned enchilada sauce anymore. Served this dish alongside some mango/avocado guacamole. Made as directed; although next time I will reduce the baking time in half as everything is cooked and the baking time seemed a little too long. Made for PRMR, May, 2014.

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DailyInspiration May 20, 2014

We enjoyed these enchiladas last night for dinner. They had a great smokey flavor from the chipotles in adobo. We made the home-made sauce versus using store bought. I think this recipe is better suited for a weekend night as it is a bit labor intensive for a weekday meal. I substituted grated dark chocolate for the cocoa powder because that is what I had on hand, and substituted queso fresco for the cotija, again because that is what I had. Again, this was a very nice meal. Thanks!

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Dr. Jenny February 25, 2014

I had planned to make a large batch of this, but got sick, so just made a little for me. I got really lazy and just layered tortilla, then filling, etc. Used some canned enchilada sauce. Very much enjoyed. Thanks!

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Sharon123 January 02, 2014
Black Bean & Corn Enchiladas