Simple Perfect Enchiladas

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This dish is really good! I would suggest adding a 1/4 tsp garlic powder in the roux, and in the final sauce adding 1 tsp of crushed oregano. This adds a little extra flavor to your sauce. Make sure that you cook the tortillas enough, or they will fall apart and turn mushy. The sauce will soften them up a lot, so dont be afraid to cook them. I used chicken which turned out lovely! A little queso fresco or cotija cheese is good on top for garnish with the cilantro.

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Very Yummy! Made this for dinner tonight and we all just loved it! Easy to make. Lee you sure do know how to cook. I have now tried two of your recipies and both were very good and came out just like yours did on tv.

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I have made these twice and they are very tasty however, the corn tortillas tear apart next time I will try only dipping them in sauce instead of frying them.

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Trying to save fat and calories, I softened the corn tortillas in the sauce rather than frying in oil. We liked then just fine.

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Wouldn't make it again. Time consuming, had a strong oil flavor. I would NEVER use canola oil again. If you make this, use vegetable oil. Sat like a brick in your stomach. Very disappointed.

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If you use can/jar of turkey gravy, instead of broth, your sauce will be a little thicker. A mexican lady taught this to me.

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The best I've ever made myself. Just can't believe the flavor she adds with simple ingredients to these things she makes. I'm lovin' it!
Lurky Carol

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Absolutely delicious! Couldn't wait to have seconds! Hubby loved it too. I will definitely make this again. Makes lots of dirty pots, though. I used two 10 ounce cans of medium sauce and one 10 ounce can of mild sauce and the seasoning was perfect for our taste. Added yellow rice inside enchiladas and skipped the cilantro. Came out awesome!

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Absoultely delicious! Will definitely make again. Thanks Ree

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Have made this twice already. Have used beef, turkey, and plan to use shredded chicken next. Easy to make and yummy. Use plenty of cheese inside and on top.