this was excellent. I am not a black bean fan, and substituted cannelini beans and it was still great. I will definitely be making this again
This was a very tasty recipe! I will make it again. I did make a change, instead of taco seasoning, I used my own spice blend of fresh cilantro, garlic, curry powder (just a pinch), hungarian paprika, and chili powder.
This was my first time making enchiladas. We had leftover tri-tip that I used. I one-and-a-halfed the recipe, more or less. I simmered the sauce for about 10 minutes before adding the corn and cheese. I used a 9x12 baking dish and squeezed 6 enchiladas in. Baked at 350 for 20 minutes. We all liked it!
We love love LOVE these with, really, AND leftover meat we have from the week diced up! This last time it was leftover Bacon-Wrapped Pork Tenderloin Enchiladas!!
Yum that was delicious! Made as written except I used 6 tortillas. Thanks for posting!
These turned out beautifully! Made with leftover pot roast and used Enchilada Sauce for the enchilada sauce. I used some flour and some corn tortillas. Baked 4 and put the rest in the freezer for later with sauce frozen separately. This was a good use of tough leftover roast beef (oops!) ;)