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Zach's Alotta Southwestern Enchiladas Recipe

Zach's Alotta Southwestern Enchiladas

Recipe courtesy Zachary Smith, Riverside, CA

Show: Sara's SecretsEpisode: Pot Luck Contest

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 1-10 of 29

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  • on November 25, 2011

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    I made this exactly as per the recipe and I've gotta say these are the most terrible Enchiladas I've EVER tasted - I ate one and then a second - just to see if my 1st impression was correct

    I then threw into the garbage the remaining 22

    The worst Mexican food I've had in all my 73 years was much better than this garbage

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  • on October 23, 2011

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    Fantastic! The best batch of enchiladas I have ever made. My husband could not stopping eating it. Not that hard to make, but it tastes like you were cooking for hours.

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  • on April 09, 2011

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    I made this last week and it was out of this world. I am not sure who Zach is but wish he would add more recipes. So much better that enchiladas at your local mexican restaurant (at least here in the south.

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  • on December 16, 2009

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    I made these for the first time to try something different and I have been absolutely hooked on them. My wife LOVES them, and we love taking them to work the next day for lunch. I have my own personal touches that I use such as Cabo Wabo Tequila and Montreal Steak seasoning for the tri-tip. I love waking up in the morning to the smells from the slow cooker!

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  • on August 02, 2009

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    These turned out great! The flavor was wonderful and it was helpful that you cooked the meat in the crockpot the night before. I don't like flour tortillas for enchiladas-they turn pasty as far as I'm concerned- so i used corn tortillas that I softened in the oven for a few minutes each before filling with the mixture. There is only 2 of us, so I made three 8X8 pans of enchiladas with 6 in each pan and froze 2 for later use. I will look for tri tip on sale to make again in future. They may even be good with other cuts of beef since you do the meat in the crock pot- most any cut will become tender! Loved it and having again tonight! Enjoy!

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  • on March 01, 2009

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    This was relatively easy to prepare. It is delicious and filling. I followed the recipe to a T and it was very much enjoyed and will become a "go to" meal around here! My son was eating the leftovers for breakfast this morning!

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  • on February 07, 2009

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    All you would have to do if you do not have a slow cooker is just cover the meat with water and maybe add an extra garlic to this meat recipe, and a little more seasonings. Well, cook it on top of the stove. Put a lid on it, bring it to a boil, and then simmer, for a couple of hours or until it is very, tender. As you would do a pot roast. Happy Cooking!!!!! Linda.

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  • on December 03, 2008

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    Made this for a group of friends some time ago and it was a big big hit. I pretty much made it according to the recipe and it is darn near perfection. I have never made a dish that got so many compliments.

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  • on June 07, 2008

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    I have made this for several different work occasions and everyone has always loved it. Sometimes I pre-wrap everything before I go to work and then put it in a crock pot to keep it warm if a stove is not available. It isn't quite as good, but it is still the best thing on the table by far. I LOVE these.

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  • on March 07, 2008

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    I love this recipe...don't have to go out for Mexican food anymore! I get to invite my friends over, make enchiladas & drink margaritas... what more could you ask for?! I add a mixture of dried chiles (mild to the crock pot just to add more diminsion & a jalapeno instead of the serrano to cut down on the heat (got kids wimpy friends. The tomatillo/tomato mixture is awesome & really adds a great flavor to this recipe. I also use a bag of mixed Mexican cheeses instead of the pepper Jack just to control the heat again. I REALLY love this recipe & it has been added to the "entertainment" rotation of meals I cook for my friends. Try it & enjoy!

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