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Oh my goodness, these were very tasty enchiladas. I had some sliced olives and jalapeno pepper leftover from another recipe, so I added it to the cheese topping. But otherwise I made this exactly as written. They were very easy to make, and I thought the seasoning amounts were just perfect for our taste buds. Thanks for sharing, Heidi in Seattle. Made for 2009 Zaar World Tour #5.
Great cheese enchiladas! Would add in some jalapenos for spice or maybe some spinach. Makes quite a bit of sauce, probably more than needed. Used 1 1/2 times the sauce recipe for double the filling. May try freezing these since we had quite a bit left over.
These are without a doubt the BEST Enchiladas!!! A couple extra steps make these SO worth it!
Easy, tasty enchiladas. Loved the filling, but we we're crazy about the sauce. It had too much tomato flavor for us, not that that stopped us from eating them. Thanks for sharing the recipe.
I really liked the idea of cooking the onions before assembling the enchiladas. Makes me wonder why I never thought of it before! The filling for the enchiladas was very tasty and I would like to use it again. I had some other homemade enchilada sauce already made from earlier this week so I used that. (Enchilada Sauce)
I've been using this recipe for enchiladas for a while now, but I've never bothered to make the enchilada sauce simply because I was being too lazy. This time, based entirely on the fact that tomato sauce was on sale and enchilada sauce was not (!), I made this sauce. I'm so disappointed in myself that I didn't make it sooner! It has a wonderful flavor and makes the overall dish. Thank you, thank you, thank you!
Great dish! We have made these twice so far, and they have been delish both times.
I did omit the oregano because strangely I did not have any on hand, and added a dash of chipotle chili pepper, and black pepper. I also used corn tortillas instead of flour.
Just great. They have been added to our regular rotation.
This sauce was very tasty. Much better than store bought enchilada sauce!
We also enjoyed the mixture of monterey jack and cheddar cheeses. Especially, the monterey jack which melted beautifully.
I too had more sauce than needed but, saved the rest to make mexican pizzas. I also only had medium size tortillas so, made four enchiladas instead of eight.
It is refreshing to us not to have a meat dish every night so, this filled the meatless dinner night very nicely.
All in all this recipe is a definite keeper! We will be for sure, enjoying these cheesy enchiladas again.
Thanks for posting.
Loved this recipe :)))) Didn't have garlic, so I used garlic powder. I also did not measure the cheese I put in and I am sure extra got in there....plus I used the whole 8 oz of cream cheese. BUT, in my defense, I am from Wisconsin ;)