By Janie Marie on January 10, 2008
"These enchiladas are so rich and yummy - but not diet food! They're based on a recipe I found on another website, with a few additions here and there. You can assemble these and refrigerate these overnight if needed, then just bake when ready."
Serving Size: 1 (298 g)
Servings Per Recipe: 6
"I used evaporated milk, peppers, and mixed mexican cheese instead. I like lots of filling in mine so I oly got 6 enchiladas out of this recipe. Works well if you get ingredients ready and keep in fridge to make up next day. Sot of a Robin Miller Thing, Or Sandra Lee. Birdie"
"I thought these were good! Very flavorful and hearty. I added some fresh chopped cilantro for garnish and served this dish with rice and pinto beans. I will be making this dish again. Thanks for posting!"
"This recipe tastes great! But I did a lot of stuff to cut the fat. I used margerine instead of butter, I used skim milk instead of cream (the sauce was still very thick and tasty), I cut the cream cheese in half and used low-fat cream cheese. I used low-fat cheddar and I only sprinkled 1/2c on top. I didn't fry the tortillas, but then learned why you would want to, the tortillas tear easily if not fried, not sure how to get around that, but I was able to make the dish. Just as an FYI, the sauce that you make could easily make a really yummy dip, I am going to try that for my next potluck."