Absolutely first freakin' class! I followed the recipe to a T. (Well, OK, I have to fess up that I did add several drops of chipotle Tabasco to the sauce recipe). The flavours of the spices were very noticeable and distinct, while not being overpowering. A couple of comments, though: first, even though I filled each tortilla with over 1/4 cup of the cheese/onion mixture, I got 16 enchiladas and still had almost 1/2 pound of the cheese mixture left over - it did NOT go to waste however as I sprinkled it over the top of the enchiladas right before baking and the result was a fantastic bubbly gooey cheese topping. Second, while the sauce was absolutely delicious, there was insufficient liquid to smother the enchiladas in the baking dish because the liquid had reduced quite a bit during the simmering process, and so I had to make about another cup and a half of the sauce (without adding any more meat) and that worked out just fine. I will certainly use the sauce part of this recipe again for another purpose, namely to use it in my own "Sunken Meat Burritos" recipe. Since there are only two of us, an added bonus was that there were plenty of leftovers for another meal or two. Overall, this recipe is restaurant quality - thank you so much for sharing it.
This was my first attempt at making enchiladas without using a canned sauce and it turned out great. This home made sauce is way better than canned stuff. I used 1/4 cup chili powder and I mixed in 1/4 cup of sour cream into the sauce after it was done cooking. My entire family raved about how good these enchiladas were.
We live in the Florida panhandle and it is almost imossible to find the kind of Mexican food I grew up with in Oklahoma. This recipe is the closest I have ever found. My DH doesn't care for spicy foods. He will tolerate Mesican food for my sake, but it isn't his favorite. He even requested seconds! I followed you recipe exactly as written and they came out beautifully. Thank you so much for sharing. This will definitely be my "go-to" recipe for enchiladas from now on!
As good as any Tex-Mex restaurant in San Antonio. I added a tiny pinch of sugar.
When making enchiladas you need to make sure you tuck the flap side under. They won't spread open then. Also if you don't soften the shells enough you will not be able to roll them well, they will be to stiff and will sometimes crack. Are you putting too much filling inside? That will make them spread also. I'm from Texas and we make enchiladas often. I don't like the canned sauces either, most are too warm chile wise for the kids in the family. Hope this helps!
I made half a recipe and we still have some left over. Used freshly made corn tortillas and served with Julie's Bean Dip or Refried Beans.
If you love Mexican food, you have got to try this! Fan freakin' Tastic-O!!!
Better than restaurant enchiladas. I upped the chili powder to about 2 teaspoons because my family likes things spicy. Next time, I will use 3 cans of beef broth instead of 2 to make a bit more chili gravy!
I doubled the sauce after seeing Miller's review. This is one heck of a great dish right here! We loved every mouthful! My DS was hurrying so he could have seconds before it was all gone :) Kids! When he moves out I might get to have some leftovers! We will have again, guaranteed! Tony
I made these this weekend, and they were just great. I did have to make additional sauce as another reviewer had noted, but other than that it all came together beautifully. I recommend using all of the optional toppings you have listed, and maybe some other variations if desired. These are easy to make, and fresh or homemade tortillas are a must! Thank you!