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Fastest-Ever Enchiladas Recipe

Fastest-Ever Enchiladas

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 51-60 of 89

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  • on April 20, 2009

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    I substituted store bought salsa for the salsa recipe provided to save even more time. Everyone loved it. Would definitely include it into my recipe rotation!

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  • on April 05, 2009

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    I made this yesterday and the entire family (hubby, 28 yr old son and 20 yr old daughter loved it. I don't know why the heck it's called "fastest ever," because it's not quick, though using the rotisserie chicken is faster and esier to clean up than cooking it yourself.
    I used jarred jalapenos, parsley instead of cilantro, and a blend of cheddar and jack cheese. I've never made any kind of mexican recipe and this was the only enchilada recipe on the web site that included the sour cream in the filling. This is a keeper and I will absolutley be making this again and again and...

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  • on March 27, 2009

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    The recipe is a great one but I found the salsa incredibly spicy - I would just add 1/4 of a jalepeno at a time before dumping it all in as it recommends. I'd also add the lime juice, bit by bit.

    Additionally - cooking something for 50+ minutes is NOT fast, considering the food network has shows like 30 minute meals and Quick Fix Meals. Ingrid or the Food Network should be more conscious of these kinds of titles!

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  • on March 24, 2009

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    To the user below, Mike - There are A LOT of different variations on enchiladas these days (and everything else in case you haven't noticed and since flour tortillas tend to cook faster then corn, hence the name of the recipe "fastest-ever", this is probably why they were used. I absolutely HATE it when people rate a recipe based on their take on what it SHOULD be and not what it tastes like. Try the recipe and if its bad then give it a bad rating, but don't judge it till you try it!! Not what the rating system on this site is for.

    (Can tell what type of guy this is ladies!

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  • on March 24, 2009

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    To my horror, I just happened upon the episode where this 'recipe' was prepared.
    First off, Corn tortillas are always used - never, never flour.
    The chile sauce is the most important part, hence the name 'enchilada'. Making it from scratch is easy and can be done ahead. If not made from dried chiles, mince and blend tomatillos, fresh chiles, and onion.
    The tortillas are lightly fried and dipped in chile sauce before assembly so that they won't fall apart. Also, put some chile sauce in the bottom of your baking dish first.
    If you can't get Mexican style cheese like asadero or quesillo, at least approximate it by using jack. Cheddar, huh?
    My non-Mexican mom got this right FORTY years ago.
    This latina should be barred for life from preparing Mexican style food.

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  • on March 23, 2009

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    The hardest part was shredding the chicken, and that's not that hard. The salsa is wonderful and keeps the tortillas from getting hard. Definitely a keeper!

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  • on March 22, 2009

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    Didn't have a jalepeno so added chipolte with adobo and it had a great kick. The whole family liked it.

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  • on March 22, 2009

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    These enchiladas are wonderful, fast, and easy. Loved by my entire family. I will continue to make them.

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  • on March 19, 2009

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    I like the recipe myself. The filling is really good!

    My husband thinks it is so so , as he prefers enchiladas to be covered in "Enchiladas sauce", not just salsa.

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  • on February 20, 2009

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    I MAKE THESE AT LEAST ONCE A MONTH. MY HUSBAND LOVES THEM. THEY ARE SUPER EASY TO MAKE...ESPECIALLY IF YOU JUST USE YOUR FAVORITE JARRED SALSA. I ALSO USUALLY JUST COOK UP SO BONELESS SKINLESS CHICKEN BREASTS INSTEAD OF USING THE FRYER CHICKEN SINCE ITS WHAT I USUALLY HAVE ON HAND. YOU SHOULD DEFFINATELY TRY IT.

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