By Barb Gertz on January 23, 2004
Photo by LorenLou
Photo by LorenLou
"These rich and easy enchiladas come from Sunset's 1969 cookbook favorite recipes 1. To save more time on this time saving recipe you can buy the already grated cheese. Use your favorite red or green salsa."
Serving Size: 1 (175 g)
Servings Per Recipe: 6
"We used homemade guacamole on these as a sauce instead of enchilada sauce. The enchiladas were easy and wonderful! We just prefer the guac. Thanks for sharing."
"Fantastic! This recipe has a funny story for me. I had copied this EXACT recipe out of a Sunset magazine at the chiropractor's office, but had never made it. When I saw it here, I thought...now is the time. I was really tired of just plain left-over holiday turkey and made these little gems. They were absolutely wonderful! Next time I might add some olives and red onion just because I like them. Barb, thanks for an easy and wonderful recipe!"
"Easy recipe with a nice turn out. I used turkey and flour tortillas that I heated to make soft over a burner instead of oil. I added crushed garlic and onions to the filling. Was going to use a red salsa, but decided to use a green. Made 6 nice size enchiladas. Thank you for posting Barb! I will fix these again."
"Made this tonight using leftover turkey, my hubby and I both loved it. I think I will try using a bit less sour cream next time though, and I used jack instead of cheddar, also used a very spicy enchilada sauce to give is some kick, it was great."
"These were simple to make, and I happened to have everything on hand. I poached one (single) chicken breast in chicken broth, which was enough meat for six enchiladas. I subbed Trader Joe's enchilada sauce (from a bottle) for the salsa, as my DH doesn't like spicy food. After frying each tortilla in hot oil for a few seconds, I dipped each one in the enchilada sauce before filling it. I then poured some of the enchilada sauce down the middle of the tortillas in my 9x9 pan before sliding it into the oven. I will make these again, thanks for sharing your recipe, Barb!"
"Wow! Fantastic Enchiladas! Only changes I made were meduim cheddar instead of sharp and enchilada sauce instead of salsa. Put a layer of enchilada sauce on the bottom of the pan to prevent them from sticking. That trick works well for lasagna and scalloped potatos also. My DH almost begged me for seconds. The inside mixture of sour cream, meat, cheese and salt tasted spectacular and I think was the key to this recipe being so good. Also, I garnished the top with salsa recipe 169978. I'll never make enchiladas any other way now. Thanks Barb!"
"Delicious, quick, and easy to make! My teens loved it and advised me to make it again. I used leftover smoked turkey, fat free sour cream,and 2 cans of enchilada sauce, one green and the other red.(I didn't have 2 cans of green sauce.) I skipped frying the tortillas and just dipped them in heated green enchilada sauce before filling. I topped the filled enchiladas with the rest of the green sauce and added red enchilada sauce(I like a lot of sauce)before putting them in the oven. I sprinkled some grated sharp cheddar over them after they were done. Very rich and satisfying, I liked these better than the beef and chicken enchiladas I make. "
"Very good enchiladas with a yummy filling. My family didn't like the salsa on top so we are going to use enchilada sauce the next time. But the yummy filling was too good to resist!"
"Easy, rich, flavorful, and...did I mention easy? One of the simplest enchilada recipes I've made, and with the best results, ie, kudos from the family! I used low-fat sour cream, and only 8 oz. hot sauce because that's all I had - it was actually perfect for us with only that amount. A great use for leftover deli-roasted chicken. A definite keeper!"
"This was a delicious and easy way to use leftover turkey! I left out the turkey and replaced with baked beans for two of the enchiladas for me! Wonderful dinner, thanks Barb!"