By RedhairMac on September 24, 2010
Photo by lazyme
Photo by lazyme
"Is there anything better than homemade enchiladas? My family doesn't think so! We like them mild but you can use mild, medium or hot sauce, depending on your taste. This recipe yields 12 large enchiladas; 6 in each dish. An uncooked dish can easily be frozen for enjoyment at a later date. Just bring the chilled dish to room temperature before cooking."
Serving Size: 1 (634 g)
Servings Per Recipe: 6
"What a winner! I cut this down for DH and I and served with recipe#273276#273276 and we really enjoyed the whole recipe. I did use corn tortillas (that is what I had) but otherwise followed the instructions. Definately a keeper. Thank you for posting. Made for Spring PAC 214."
"Love this recipe. Rich and flavorful. Tasted authentic. I'd like to try it with shredded beef next time. I added 1/4 tsp. of onion powder and garlic powder to the beef for extra seasoning after draining it. Also, directions say to heat oil on high, but I only need to bring it to medium high to get them to sizzle. Simply Devine!"
"These came out delicious however they are actually burritos. An enchilada is made with corn tortillas and a burrito with flour."
"Nice enchiladas! These were simple to make and very tasty. Wouldn't change a thing. Thanks RedhairMac for sharing. Made for Fall PAC 2012."
"This is exactly the same recipe I have made for years except we used corn tortillas. My mom and dad made them when I was little on every Christmas Eve. When my dad died my mom and I made them every Christmas Eve. Then my son and I made them after my mom died. Now that I live so far away they don't get made anymore. My son did say he made them to take on his truck to be warmed up later. He now is an over the road truck driver as I was. These enchiladas are authentic Mexican recipe. Love them. Guess I will have to make myself some again."