Zach's Alotta Southwestern Enchiladas

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tried these the first time when my girlfriends came over for dinner. They were a hit. Just the right amount of heat and a great combination of flavors.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very easy to make. My whole family loved it. I used 2 serrano chiles instead of l.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I happened to have a brisket left from st. pats day so decided to try this recipe I made it letter for letter and was a little skeptical about the flour tortillas but the results were outstanding! we ate one and froze one
I sprinkled olives, tomatoes, green onions on top at serving and served with sour cream but I do that anyway for mexican meals it was lovely and delicious. I made a simple salad and chocolate pudding to accompany the entree. thank you Sara you never let me down.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Easy and good even when I used can enchilada sauce. They freeze well,make a lot. Are great with sour cream on top. Taste like you came from south of the border.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is alot of work, two days to prep.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made good enchiladas for years, but this recipe will take the #1 place in my recipe box. The slow-cooked tri-tip gets just enough zip from the jalapeno and tequila to give the dish some heat without being too hot. I tried it just the way it is written, but might add a bit of green onion next time. I was also skeptical about the flour tortillas, but they are much easier to roll thatn corn, and held up well in the casserole. A+

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These enchiladas were just awesome! Definitely the recipe I was looking for.

Just the right amount of spice.

If you're out there Zack, I'm also looking for a recipe for really good Tamales. Thanks.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As far as I know, enchiladas are always made with corn tortillas. "Enchiladas" made with flour tortillas are "burritos". Tasty nontheless.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made these enchiladas at least 3 times since I got this recipe. As I recall, it won a contest this show was hosting and it rightfully deserved to win. Thank you for the delicious recipe. Many of us love it.