2 Reviews

I've made this recipe for three different large gatherings of friends and every single time I've only gotten nothing but compliments and empty plates:) This is delicious and it was easy to convert for my vegan friends (just put vegan cheese in place of dairy cheese). I also did not make the tortillas, as I live in AZ and always have a fresh supply of local tortillas. There is definite truth in simmering the sauce for a longer period of time (at least an hour, but I have done up to 4 hours). My husband loves when I make a ton of these on the weekend and then put some of the leftover sauce in a container so he can add more when he heats an enchilada up for a meal. Thanks for my go-to recipe for cheese enchiladas!

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molinda85 June 01, 2013

I'm still quite new to mexican food, so it's always an adventure, but the family are really enjoying it! These were marvellous, nice and cheesy, with a tasty tomato sauce. I didn't make the tortillas, sorry about that, but I had a packet in the freezer, so chose to use those instead. I made guacamole and sour cream to accompany the dish, and we polished off everything, thanks for a lovely supper, Chef On The Coast! Made for Aus/NZ swap#29

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Karen Elizabeth June 19, 2009
Cheese Enchiladas