Simple Perfect Enchiladas

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Tasty recipe. Reminded me of Mexican cuisine I used to get back in California. Only quibble I would have is that I had problems with the corn tortillas breaking apart after I dipped them in the sauce. Cure: Hold back a little more sauce (at least 1/2 -3/4 of a cup and layer the dish like you would a lasagna (sauce and cheese finishing each layer. I added more cheese than the recipe called for but the product came out great and tastes even better when the left overs stay in the fridge a day or so allowing the tortillas to soak up all the spice and sauce! (This also gets rid of most of the corn flour after taste if your family doesn't care for it!

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These really are just what there name is. SIMPLE! PERFECT! ENCHILADAS! Sauce was delicious. The star ingredient was the green chiles.

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My family loves this recipe. I can never find a 28 oz can of enchilada sauce, so I use two 10 oz. cans of of hot enchilada sauce with a small can of tomato sauce to get the 28 oz. I buy corn tortillas that are fresh and almost like homemade (thicker than the usual brands and I feel they make a big difference in texture and are worth it. I do not fry the tortillas. I put two in the microwave at a time, cook for 30 seconds and pile them up on a dish. This makes them pliable enough to work with. I cannot seem to keep one hand clean while I dip the tortillas in the sauce and it makes things a bit messy when you are trying to gather the chopped ingredients to add to the tortilla, but this is ok with me. The meat mixture is a bit bland, but why would that need to be spicy with 28 oz. of enchilada sauce? I give the recipe a thumbs up and make it frequently.

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Absolutely horrible recipe! No flavor whatsoever! I bought my Mexican ingredients from an authentic Mexican store so it should have been perfect, but it wasn't. I cooked for the office and the leftovers were still a plateful that nobody wanted anything more to do with and I was embarrassed. Also peeps, get over Cheddar cheese for a recipe like this. Buy authentic white Mexican cheese and instead of a 1/2 tsp of salt in the meat (rolls her eyes use Adobo All Purpose Seasoning... to taste!

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My version: used green enchilada sauce, put in 1 carnitas from "Del Real" already cooked meats. I added one can green chiles, sautéed the onion before adding the sauce & broth. I didn't fry the tortillas even though most good Mexican cooks do since I layer them like lasagna. After simmering the meat in the sauce about 1 hour, I use a potatoe masher to shred the carnitas. Then put a little sauce, a layer of corn tortillas, more sauce, layer of cheese, repeat. Cook as above. They were a Rave with my large family.

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I made my own enchilada sauce, which is super simple and delicious. Simple, no. Delicious, yes!

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This was fantastic. The only change I made was I added about a half a packet of taco seasoning to the cooked, drained ground beef to give it a little more flavor. It was a little messy to make, but very good. The leftovers were even better the next day! A keeper!

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I made these for Cinco De Mayo. Excellent. They are the Best Enchiladas I have ever tasted. I substituted the beef for ground turkey. My husband loved them. Said they were "Killer". Thank you.

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These were OK, just fine but not really perfect...

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When I look for recipes I am not looking for something that uses prepared cans so this was disappointing. I make a mean enchilada sauce of my own out of a blend of cumin and red chili powder, red chili flakes, a pinch of salt and chicken broth. I only want to use organic items that would be found in the country of origin.

The rest of the recipe is fine. I'd add sour cream or natural yogurt, some Mexican rice and a simple salad.