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OLE' Great dish! (I chose to try this dish over your Debra Jo's Favorite Cheese Enchilada because Debra Jo's already had so many rave reviews and I wanted to test your culinary abilities a little further). :-) Anyway, these were fabulous. I followed your instructions exactly except I cut back on the Jalapeno Peppers (I'm a wimp). The sauce was excellent. Thank you for sharing this wonderful dish.
WOW Mark! These enchiladas were fabulous! They were easy to prepare and I usually have all these ingredients on hand! I used cream of celery soup instead of the cream of chicken, but that was because of my own taste. I am sure it is delectable no matter what soup you use. On behalf of me and my family...we thank you for sharing a great recipe!
My family loved these enchiladas! I can see why some of the reviewers added chicken though because this sauce would be excellent on chicken enchiladas too. I may try it that way next time. The only change I made was that I sauted my onions a little beforehand. And I did add some chopped jalapenos to the sauce because we like it spicey. Delicious enchilada recipe, Mark, thanks for sharing!
Mark, I just have to add my remarks. I fixed these 3 days ago and invited a friend and last nite I made rellanos and served the last of your enchiladas. A different friend was also invited. Both friends & dh declared them the best enchiladas they'd ever eaten,,including mexican restaurants!!! I changed very little. I added fresh grated black peppercorn to the sauce and some chicken in the enchiladas. Next time (& there will be lots of them) I will use a little less sour cream. Everyone loved them, but the sour cream was a little to much for me, but I ate them piggishly anyway!! Thanks for sharing an easy to follow great recipe!! Kitty
My husband enjoyed these, and they were very easy. I omitted the shortening and microwaving step. I just filled them with the cheese, and added refried beans, then rolled them up and placed them in the baking dish. We will be making this again.
These enchiladas were good, but they weren't as spicy as I thought they would be. I used cheddar cheese and canned chilies, but next time, I will try cheddar/jack and add some fresh chopped jalapenos.
These were, by far, the best enchiladas my family has ever eaten. I only changed a couple of things. I sauteed the onions first because we like the flavor of onions, not the crunch. I also added a little bit of onion powder with the cheese and onion mix and I sprinkled the top of the enchiladas with a bit of onion powder as well. They were amazing! I will definitely be sharing this recipe with all of my friends and family. Thank you so much for posting it.
Excellent!! Easy to make and delicious. The method of softening the tortillas in the microwave is a huge timesaver.
Thanks for the recipe, Mark. I cut the quantity in half, as there are just two of us today. I also brushed the tortillas with oil, rather than shortening. It was very good, and so quick and easy to put together. It will become a regular dish at our house.
First off I want to say the sauce flavor was absolutely delicious and I don't like using canned soups. I was amazed how tasty it was. The only problem I had was the thickness of the sauce. I followed the recipe exactly, but found the sauce way too thick, it didn't pour and was chunky on the enchiladas. I ended up after it was cooked scraping it off and reheating in a pan with some skim milk to get a thinner more silky sauce. Thanks Mark!!!