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Blue Corn Enchiladas Recipe

Blue Corn Enchiladas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on February 27, 2013

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    I was rather disappointed with this recipe as I thought that it really lacked flavor. I also didn't really care for the mushrooms in it. I made it for my mom and step dad and they also thought it was a little blah. We even added cumin, oregano and pepper flakes and it still seemed to be missing something. I have made another recipe of Bobby's and it was pretty good. I still will continue to make his recipes as I see lots of potential.

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  • on January 23, 2013

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    Bobby, this recipe was great BUT I added a can of black beans and it was out of this world!

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  • on January 22, 2013

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    This was very flavorful and delicious!! We are working at lowering our blood sugar levels and everything about this recipe is healthy and good for us. I did use low fat sharp cheddar and baby portobellos since I had them on hand. It is a keeper and I plan to try more of Bobby Deen's healthy recipes! Thank you Bobby.

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  • on January 21, 2013

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    I have always made this recipe with the condensed soups. BUT, i tried this tonight and it was awesome. fresh and light flavor. I added rice because i had some left over and added black beans along with some other spices. i will make this again and it will be a great dish for the Single Dad's Ministry i cook for.

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  • on January 20, 2013

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    Made for my son that he loves chicken enchilada, it was so easy and he said it tasted so good but he suggested if next time I add corn to the mix...

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  • on January 20, 2013

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    awesome!!we watched the saw this morning then made it for the football playoffs...sooooooooooo good...love your mommas cooking but nice to have a healthy alternative!!

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  • on January 20, 2013

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    Yum!!

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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories:
295
 
Total Fat:
10 grams
 
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