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Enchiladas Recipe

Enchiladas

Recipe courtesy More Than a Mouthful Cafe

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on March 31, 2011

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    it was a good recipie but it could have used some umf

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  • on January 26, 2011

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    cut out LOTS of fat by microwaving the tortillas to soften instead of putting them in oil...the cornstarch to the chile sauce is not a good addition, although making your own sauce is 100X better than anything from a can

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  • on January 01, 2011

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    2 oz chiles makes plenty of sauce for a dozen enchiladas; even for "American" style enchiladas swimming in sauce, 4 oz would be more than enough. There is absolutely no reason to thicken enchilada sauce with starch or flour, and straining it is a waste of time and sauce- just remove the seeds and veins before soaking (tip- hold back a bit of water and use it to rinse out the blender, with motor running- it will save you some sauce and some cleaning. I prefer a bit more complex sauce, but peppers and water is all you really need.

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  • on September 21, 2006

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    their really good and fill you up fast but not as good as my grandmas

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  • on June 10, 2006

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    The sauce is a lot of work and very messy. I halved the sauce recipe and still had way more than I could use. It has a bland flavor with a slightly bitter aftertaste.

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  • on September 08, 2004

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    Can't wait to fix for friends

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