Simple Perfect Enchiladas

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just saw the program and Ree said to use three cans of enchilada sauce and she had 15oz size cans in front of her. Also, she did not put all the sauce on the enchiladas. You have to use your judgement when making this. I had sauce left over and will freeze it for another time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish has great flavor, but I have NO idea why it calls for the addition of chicken stock to the enchilada sauce, especially after calling for flour and oil to thicken the sauce. The next time I make it, I'll use 1/2 c. of chicken broth for flavor instead of the 2 c. called for in the recipe...it was way too soupy for us.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

AMAZING. It takes awhile to make and is good if you have someone else to cook with. I always make it with soy meat and turns out great. Her recipe for sour cream enchiladas is also yummy and faster to make. Serve with Spanish rice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wanted to like this. I had all the ingredients and it seemed easy enough for a weeknight. I read the previous reviewer comments (too runny, not enough spice etc. and decided to stay as close to the recipe as possible (as how can you really rate a recipe truthfully if you doctor it up so much it is no longer true to the original?. With that said... It really is too runny, it really does need additional spice and the corn tortillas do not stand up to the ingredients. I probably will not make this again. There are better, just as easy recipes out there.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the best receipe I have found or ever had. My husband and sons really liked it and that says a lot. Very tasty thank you. So glad I found your site in a magazine. I definitely will be trying more receipes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved the sauce--that's the way it's commonly made in Tucson among old-time Mexican cooks except that lard is often used instead of oil. I exchanged the ground beef for shredded, seasoned chicken for one meal and for another meal I used shredded beef (pot roast. I also mixed the sharp cheese with Monterrey Jack and sprinkled more black olives and chppd. green onions on top and of course, sour cream side. I also like to put a bed of thin-sliced lettuce on the plate and lay the enchiladas on top. Great contrast in textures. You can always reduce the sauce to your desired consistency and put the amount of sauce you personally like under and over the enchiladas. Thanks, Ree!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have cousins from Mexico and I finally found a winner of an enchilada recipe I can be proud to serve to them when they come to visit.

This is anohter HUGE hit in my family. This replaced my ho hum enchilada recipe I had been using for years.

I followed the recipe EXACTLY and was amazed at how fantastic these were. In my previous preparations for making enchiladas I had never fried the tortilla before, but I found it gives it a fuller flavor if you fry them up first. I added part of the sauce to them and reserved some sauce to heat and top off with when I served them. Scrumptous!

Thanks Ree for these wonderful enchiladas! My family went nuts they were SOOOOO good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was a hit with my family. It is easy and very tasty. I didn't have any problems with the dish being soupy. I added a bit of the sauce to the meat mixture and also added some garlic minced. I made more meat than called for because my family likes a more meaty dish. It was delicious and well worth the time. I will be making this frequently. I love your recipes Ree. Keep them coming.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Reading the reviews I almost didn't try it, but looking at the ingredients, it couldn't come out that bad. After the meat/onion was browned, I turned the heat off & dumped the black olives & green onions in the pan, to let the heat soften them a bit. I used a 6 oz. can of black olives, chopped, didn't bother to measure if it was 1/2c.
The sauce...I don't really get why you'd thicken the sauce, then dilute it w/2c. chicken broth. I only used 1c. chicken broth. I poured about 1/2c. of the sauce into the meat mixture to moisten it up. I followed the rest of the prep exactly. Then it dawned on me, when pouring the sauce onto the finished tortillas, use some common sense, don't pour on so much as to make it soupy & only use enough sauce to wet the bottom of the baking pan. With a little bit of tweeking, we thought it was a decent dinner. I wish I'd caught the Paula episode to see if Ree's tortillas were swimming in sauce.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading some of the comments about the enchiladas being soupy, I only used 20 oz. of enchilada sauce and one cup of chicken broth and the sauce turned out great. Using two cups of chicken broth definitely would have been too much. The meat as it is in this recipe had no flavor. I added plenty of salt, pepper, a dash of garlic powder, a dash of cumin and a little chili powder to spice it up a bit. It turned out being really good; however, I am not a big fan of corn tortillas. I used them in this recipe anyway, but next time I will just use flour tortillas.