Simple Perfect Enchiladas

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Reading the reviews I almost didn't try it, but looking at the ingredients, it couldn't come out that bad. After the meat/onion was browned, I turned the heat off & dumped the black olives & green onions in the pan, to let the heat soften them a bit. I used a 6 oz. can of black olives, chopped, didn't bother to measure if it was 1/2c.
The sauce...I don't really get why you'd thicken the sauce, then dilute it w/2c. chicken broth. I only used 1c. chicken broth. I poured about 1/2c. of the sauce into the meat mixture to moisten it up. I followed the rest of the prep exactly. Then it dawned on me, when pouring the sauce onto the finished tortillas, use some common sense, don't pour on so much as to make it soupy & only use enough sauce to wet the bottom of the baking pan. With a little bit of tweeking, we thought it was a decent dinner. I wish I'd caught the Paula episode to see if Ree's tortillas were swimming in sauce.

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After reading some of the comments about the enchiladas being soupy, I only used 20 oz. of enchilada sauce and one cup of chicken broth and the sauce turned out great. Using two cups of chicken broth definitely would have been too much. The meat as it is in this recipe had no flavor. I added plenty of salt, pepper, a dash of garlic powder, a dash of cumin and a little chili powder to spice it up a bit. It turned out being really good; however, I am not a big fan of corn tortillas. I used them in this recipe anyway, but next time I will just use flour tortillas.

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I love this recipe. I omit the chicken broth, though and sometimes use a can of red enchilada sauce and a can of green enchilada sauce to make the flavors more complex. I usually turn my nose up at black olives, but they make this dish delicious. I had never fried my tortillas before when making enchiladas, but now I won't skip it, no matter what recipe I use.

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I only did the sauce and chicken broth part of the receipe. My four kids loved the enchiladas. I had leftovers, the next day by lunch they where gone. The sauce took out the bite of the red sauce. I do not fry my tortillas, we have always warmed them over the fire and then rolled them. You have made cooking exciting again. Not all that fancy foo foo stuff. Thank you. Looking forward the the mac and cheese bar and sliders.

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These looked so good on the show, made them tonight and no one in my family liked them, they had no falvor, were really soupy and fell apart when you tried to take them out of the pan. will be throwing leftovers out and I am talking about 9 of them and being from Texas I am really used to having good enchiladas

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I love these enchiladas and so did my family. I did make some changes to the recipe. I noticed several people saying it turned out soupy. I made the meat mixture as directed but made changes to the enchilada sauce. I didn't add the chicken broth, oil or flour. I used it straight from the can. It was still thick and did not make everything too wet. My picky husband had seconds.

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Thank you, thank you, thank you, Ree for another recipe my redneck Okie hubby loves. (he's a bit of a picky eater!

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So bad! I'm a pretty good cook -- even tried to dress this recipe up. Bad ... Bad ... Bad.

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These were very good. The whole family loved it. I used leftover chicken breast, shredded and made it a casserole instead of rolling up the enchiladas. Very good, easy weeknight meal!

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These are so yummy!