This was SOOOO good! I'd give it five stars, but the original recipe needs some substantial tweaks... First of all, 12 corn tortillas would be too many. I would suggest going with a standard 10-pack of corn tortillas. Even that was more than necessary. 8 tortillas ought to do it if that's all you have. 12 ounces of cheese would be too much (and I'm from Wisconsin!), especially if you're topping this off with sour cream. Again, go with a standard supermarket size and just get an 8-ounce bag of your favorite shredded cheese. It will be the perfect amount. 15 ounces of enchilada sauce would be the perfect amount, but most good Mexican brands come in 12 ounces, or way more than that (I think 28.5 ounces). I made this with one 12-ounce can of enchilada sauce, and about 1/4 jar of leftover salsa. As for preparation, rather than doing layers of sauce, I would recommend dipping each of the tortilla sections in the enchilada sauce, so that they get completely "sauced;" otherwise your tortillas will be a little dry! Skip the green chiles; I can't imagine those working in this recipe. I would suggest adding a can of black beans and possibly a can of corn. I would also recommend a liberal sprinkling of a good Mexican hot sauce like Valentina, Bufalo or Cholula for added flavor... But the flavors you get from the canned goods ain't gonna do it. (Of course, you must have sour cream as garnish!) One more note... If you don't have an oven, simply put this in the microwave for 10 minutes as I did. It will turn out perfect either way! Thanks for a great base recipe!!
I made this dish twice already, and I LOVE it. Cheese enchilada's are my favorite food. My only comment is that I made it once w/o the green chilies and once w/ them, and I actually prefer it w/o. But that's just my personal choice. I used the medium heat enchilada sauce, and I found that that adds enough heat that the green chilies just end up being a little overkill.
This is so good. I browned lean ground beef with taco seasoning and added it in 2 layers. I used part-skim mozzarella and part-skim cheddar. I used homemade enchilada sauce. This is so easy to do. Thanks roaringthunderbabe :) Made for Holiday tag game
Gee, what else can I possibly add? This was unbeliveably awesome! My hubby, since I taught him to cook(serious)likes to cook for himself.He goes hiking a few times a week, and I've gotten into the habit of cooking for him when he goes hiking. I made this last night for him. He never said a word all through dinner. When he was finished, he said "I loved it."!! Just to clear up something, he has loved my cooking for nearly 20 years! It must be a "man' thing!lol. I make up "taco meat" and freeze it. I took some out and added it to the recipe, and if I do say so myself, it really was fabulous. Not to say that eating it like it was, wasn't great, because I kept a corner for myself without the meat, and it is just sooo good! Thank you so much for a definate keeper!
Very good and very easy to make. I added some black beans and corn and it made a nice vegetarian dinner.
This recipe was a hit at my house! I added: ground beef with taco seasoning, black beans, and corn and didn't use the green chilies. I also added some monterey jack cheese on the top, and served this casserole with light sour cream. The leftovers were yummy as well.
Fast, yummy, and when served with green salad, really does make a great weeknight meal! I used Easy Cheesy Red Enchilada Sauce and topped each serving with sliced olives, chopped tomato, and sour cream. HINT: Be sure and let this stand about five minutes after removing from the oven so that your layers don't slide around.
Awesome base recipe, versatile enough to throw together a handful of ingredients and still taste great! I always omit the onions, mix my green or red sauce, add a can of black beans 1/2 tsp or more of cumin and then some chicken if I have it. Add some chili powder, add corn... whatever you have on hand, it'll still turn out tasty. Mix all together and dump mixture between layers with a handful of cheese. I love the tortillas to be thick between layers, so 12 suites my taste fine. I've never measured this recipe, and no matter how I make it it's a winner.
My first words upon tasting this was "Wow, this is good!" Using the amounts given, I was able to fill a 9x13 dish: 3 layers of 4 tortillas each. I only put green chilies on half as I wasn't sure if they would make it too spicy. I thought it was good with or without. Used 2 cups of homemade enchilada sauce. It was perfect. The only thing I noticed was that it was very rich and we got full fast, which was fine because I needed the leftovers for dinner today :) Served with a big green salad. Thanks!
I made this very close as directed. I added a handful or two of black beans and used 8 oz of cheese. Bad decision to buy a smaller bag of cheese!!! It just seemed like sauce and soggy tortillas to me. If I ever make this again, I would add ALOT more cheese, omit the green onion (just didn't like the texture this added) and add diced onion, up the beans to make this have more of a substantial bite.