Excellent enchiladas! The filling is spicy and very flavorful. The level of spiciness can be adjusted by varying the amount of chipotle chiles used. Not knowing what Mexican Seasoning is, I chose Mexican-style stewed tomatoes instead, adding only half the amount of tomatoes called for. Also, I didn't follow steps 11 and 13, but fried each tortilla in a little vegetable oil. Ten enchiladas fit into each 9x13" baking dish. Thanks!
These turned out very good. I made them exactly as stated. I would actually add a bit more chipotle peppers next time though because these weren't near as hot as I thought they'd be. Mine were just mildly spicy. It made a lot though so that was a plus. I made 7 or 8 large enchiladas and still had enough filling left over for a couple more.
These were delicious! I used all the chiles, and it was spicy but not too hot. I reduced the cumin to 1 1/2 tsp, and the garlic powder to 1/2 tsp. This recipe is a keeper for me, but some of the directions were a little off. What to do with the stewed tomatoes wasn't clear...I drained and chopped them before adding. And there was so much filling - way more than could fill 16 tortillas with 1/4 cup each. I put about 1/2 cup of the mixture in each, and still used 24 tortillas. So I also had to double the amount of sauce and cheese for the increased # of enchiladas.
This is so delicious. I made this for my DH birthday party and it was a tremendous hit. I did reduce the amount of the chipoltes to cut back on the heat, but the flavor was still there. This is a keeper. Thanks so much!
These were very good. 1 child wouldn't eat it, though. Apparently, my can of enchilada sauce was too hot for her. I wasn't exactly sure what was in Mexican seasoning so I used oregano & chili powder. I thought they were delicious as did my other dd. I wish I had used more cheese. I made this for My 3 Chefs 6/07.