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Enchiladas Recipe

Enchiladas

Recipe courtesy Cheryl Smith

Show: Gordon Elliott's Door Knock Dinners

Episode:

Rated: 4 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 June 04, 2010

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    This sounds like great "make ahead" recipe. Can it be frozen?

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  • on February 05, 2009

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    The cheddar; onions and cumin make this recipe delicious! Variation: I omitted the rice and used cooked ground beef.

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  • on October 09, 2006

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    I made a few changes, as did almost everyone else that's rated this dish. I mixed Green Chili Enchilada Sauce with the tomato sauce, used Zataran's Spanish Rice instead of Dirty Rice and added approx. 2 extra cups of cheese. My family loved it! What a wonderful way of using all of that left over roast. I will definitely make this again.

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  • on February 02, 2006

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    ALWAYS have left over roast and never know quite how to use it. Love! the recipe with a few minor changes. Omitted the hot sauce because of the kids, cut up the roast into bite size pieces and instead of dirty rice, used Zatarans Spanish Rice. Poured canned enchilada sauce (green or red over top instead of plain tomato sauce - gave it a true enchilada taste. Everyone loved it - even my picky 15 year old daughter! Will definitely make it again!

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  • on December 05, 2005

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    this was a good starter recipe i made a few adjustments to my taste and it is the most tasting and very easy to make.

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  • on January 12, 2005

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    The only thing I did differently was to add 1/2 can of the green chilie enchilada sauce to the tomato sauce for that extra authentic kick! Wow did it taste great! I also put in much more cheese than suggested. Probably about 4 cups all together.
    Definately has become a family favorite! Thanks for the great recipe!!

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