Fastest-Ever Enchiladas

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ingrid wasn't kidding at how fast it is to make these enchiladas and they taste awesome!

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I was cruising for something quick for supper last night and came across this recipe. I loved it! So did the rest of the family - and I admit -- I played with it just a little!! Love black beans but be sure to drain and rinse or you have a mess. Learned that the hard way a long time ago. Was interested in the debate by all the "authorities" about enchilada vs burrito. Well, here it is from a Texan and one who learned at the knee of some of the best Mexican cooks around. An enchilada is something that is either layered or wrapped and with sauce or both. It is made with either corn or flour tortillas. In fact, Ester used to say that an enchilada made with flour tortillas instead of corn, was a wet burrito - LOL. Plus a burrito is like a sandwich. You wrap up whatever in the flour tortilla and take it with you! Now that's MY 2 cents worth.

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It was quick, easy and tasted great!! On the top I added the taco cheese mix as well. Very delicious!!

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I was disappointed in the results. There was very little sauce from the cheese and sour cream. I would also agree with another reviewer that the recipe called for far too much cilantro. They were tasty but not quite up to par.

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This is a good recipe if you're craving mexican food. I found them to be more like burritos than enchildas - maybe because flour tortillas were used as opposed to corn torillas. Still, it was pretty good if you're in the mood for Tex-Mex and have all of the ingredients.

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I made these a few weeks ago and we were eating in no time flat. I wasn't paying close attention to the recipe and threw in all of the cheese to the chicken. There's nothing wrong with lots of cheese! I'll definitely make these again, the salsa is super good, the jalapeno totally makes it.

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I make these about once a month. My family loves them. I follow the recipe the same except I cook my own chicken breasts in taco seasoning and use that chicken instead. That may be why I am not experiencing the bland flavor some reviewers are complaining about.

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Cut down the cilantro in the salsa and you're in business with this recipe. 1/2 cup of cilantro is A LOT and it made my first time making this taste bad. Go with a few tablespoons and it would be better. The diced tomatoes should dominate the cilantro, not the other way around.

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This meal is a great fix for the weeknight after working. Instead of making the salsa in the recipie I bought a can of Enchilada sauce. It's probably not as healthy but it worked great and ever one loved it!

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In defense of Mike, I must say it always drives me nuts to see someone make enchiladas with flour tortillas. I'm sorry, but that is a burrito! 49 years of being born and raised on the El Paso/Juarez border has taught me a little bit about Mexican food, at least the border-style. I know mexican food is different in different parts of Mexico, like coastal towns that do a lot of seafood. But from the time I was very young, and we were the only non-mexican family on our street, all of my friend's parents would take me to the stove and show me how to do what they were doing. Maintaining a tradition matters, so everything doesn't become what I call "White-people mexican food".

This may be tasty, but it's not authentic, at least not in my book.