By Denise in da Kitchen on February 09, 2005
Photo by lauralie41
Photo by lauralie41
"This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work."
Serving Size: 1 (373 g)
Servings Per Recipe: 4
"I never post reviews but my family and I loved these cheese enchiladas so much that I felt compelled to do so. I made these last night and the were Wonderful! Since I did not feel like going to grocery store, I used only ingredients that were already in my kitchen so I had to make a few substitutions. First, for the filling, I used diced green onions rather than a regular onion. Also, I substituted fat free Greek yogurt for the sour cream. As for the sauce, I left out the green peppers because my husband does not like them. I used ground chili pepper rather than chili powder so I increased the cumin. We like things spicy so I added a lot of cayenne pepper and used refrigerated minced garlic rather than garlic cloves. I shredded the Cracker Barrel extra sharp cheese and combined with Pepper Jack shredded cheese. If I could award more than 5 stars I would; my family agreed that this should be the "go to" recipe for cheese enchiladas and that I should make the sauce for everything for which I used to use canned enchilada sauce. The sauce would also be great on beef or port tamales with some queso on top! Thank you for posting this recipe!"
"This is a delicious casserole and so easy to make. I wouldn't change a thing."
"We loved these! Thanks for posting this one! We found them very flavorful without being too spicy for my little ones (who gobbled them up). I doubled the sauce and used it all, as another reviewer suggested. This made them nice and saucy, which we like. I made them with multigrain flour tortillas, light sour cream and used a shredded mexican cheese blend (no seasnonings) in place of the listed cheeses, as my store was out of monterey jack. This one made it to the recipe binder!"
"I made these early in the day and then baked them in the evening for dinner. I love being able to make dishes for dinner ahead of time. I also lightened it up considereably by using low fat 4 cheese mexican cheese and low fat sour cream. I used a 1/4 cup measure for the fillling and the amount was perfect for 8 flour tortillas. I did double the sauce as suggested by another reviewer because I thought some of it would get soaked up sitting in the fridge all day and we like lots of sauce. It was not too much. This was fairly easy to assemble and very convenient since it could be fixed ahead. I also have everything on hand that it takes to make it. Oh and did I mention that they were delicious and enjoyed by 3 generations of my family? Thank you for sharing your deelish recipe with us Denise!"
"Nice tasting and easy to make enchiladas. I did have some filling left over so I spread that on top along with the sauce. Next time I will double the ingredients for the sauce, DH likes to have extra. Perfect amount of spices for us too. Thank you for a great recipe!"
"Denise, I made this recipe exactly like you wrote it and me and my family loved it. Thanks for a great recipe."
"Everyone, try this recipe!!.... Denise, these were just so delicious! I made them up very early this morning and baked them tonight for dinner for DH and myself. I used all cheddar for this, it is so yummy! thank for a wonderful recipe!...Kitten:)"