I can NOT believe how good these enchiladas are. I was VERY skeptical that just a few simple ingredients could be so delicious but... this dish is slap your Mama silly good. I used a 13x9 inch casserole dish and got 8 corn tortilla and 4 flour tortilla enchiladas with the right amount of cheese left to sprinkle over the top. I preferred the corn but the flour were very good, too. I don't mean to gush but this ridiculously simple recipe is in my top 5 Zaar recipes. I would suggest using ONLY Old El Paso sauce. Per the recipe instructions that is what I used and it IS delicious. Thank you so much. BTW... I microwaved the tortillas five at a time in a damp paper towel to steam them for thirty seconds. That way you can roll them up tight without them breaking.
Fantastic and so easy. Using some shredded pork from leftover loin, made a few pork filled enchiladas also. First time making enchiladas and not the last. Thanks for posting your friends recipe.
I can't believe I'm actually going t say this, but DH and I both thought this had too much cheese in it. I know, I know...I'm making the food gods angry, and I normally am of the belief that you can never have enough cheese, but there was so much cheese that the tortillas couldn't keep their shape and the taste way overshadowed the corn tortillas and the enchilada sauce. I will absolutely make these again because I really like the suggested combo of cheeses and the ease at which this came together, but next time I'll fill each tortilla less and try mixing some black beans, green onions and sweet corn in the cheese mix and see if that helps out. Tell Jaclyn thanks for DH and I...she made enchiladas a weeknight possibility!
Dead easy and yummy!
I used all corn tortillas and they were delicious! We have these often now that I found this gem of a recipe!
I really enjoyed this recipe. Thank you!