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You won't bring home leftovers when you make these easy enchiladas. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
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Nutritional Facts 1 serving (1 each) equals 217 calories, 16 g fat (11 g saturated fat), 54 mg cholesterol, 472 mg sodium, 5 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Cheese Enchiladas in Taste of Home August/September 2007, p27
This enchilada recipe is quick and easy, perfect for weeknight fiesta. It pairs perfectly with some black beans and rice.RELATED RECIPESCheese Enchilada RecipeEnchilada Casser-ole Recipe
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Reviewed on Mar. 30, 2012 by dverzic
Just so so. Not bad for a meatless fridayin Lent though. Tortillas got mushy, so it ended up more like a casserole. I might make again, but will definitely jazz it up a bit.
Reviewed on Nov. 02, 2011 by Tierneysdayout
LOVE LOVE LOVE the red sauce for these enchiladas! It is so rich and delicious! My hubby loves these so much and has told so many people about them that I make them every couple of weeks or so when friends come over!
Reviewed on Jul. 05, 2011 by OMGitsaClaire
I am only rating this recipe average in it's current state. It's a little bland. However, with the changes I made, it was great! First, forget making your own enchilada sauce; buy a canned one. I used a medium heat canned enchilada sauce. Second, instead of the onions in the filling, I used sofrito which is essentially concentrated latin flavor in a jar. It contains tomato, onion, garlic, cilantro, and peppers plus other seasonings in a paste form and it's not spicy at all. I used about two tablespoons and it worked great; you can find it on the ethnic aisle with all the mexican and latin foods (mine was made by Goya). Second, I used a mexican blend shredded cheese plus some queso fresco, which is like mexican feta. With these changes, it turned out great.
Reviewed on May. 25, 2011 by bowler_jen
First time I made, it was missing a lot and the onions not being sauteed wasn't very good.Second time I made it I added sauted onions and green peppers and cooked chicken to recipe. It made it better I thought. I never have enough sauce with these.
First time I made, it was missing a lot and the onions not being sauteed wasn't very good.
Second time I made it I added sauted onions and green peppers and cooked chicken to recipe. It made it better I thought. I never have enough sauce with these.
Reviewed on Mar. 14, 2011 by lindyhunt
I made this two weeks ago. My husband requested it again the next week. (it's just the two of us, so that means we ate enchiladas at least 6 days in 2 weeks). I always try to add veggies to every dish, so I left out the cheddar all together and added in a package of spinach + some kale instead. Next time I might use even more greens. We also served them to company and they have asked for the recipe. The onions are potent. If you're not an onion fan, you might want to reduce the amount of onion or saute them first, but we like it the way it is. It adds a kick! :)
Reviewed on Mar. 14, 2011 by jolexas
Did anyone else think it tasted and smelled like PIzza??? I would make this recipe again, but instead of parsely, use cilantro. I would not use any of the top 5 ingredients and I would use red enchilada sauce- canned- instead.
Reviewed on Feb. 25, 2011 by ljay22
Made this once and everyone loved it. The second time I made it, they didn't. Go figure... but the general consensus was is that the first time, I left them in the oven cooking for a longer time. I will make again, but next time will allow a longer cook time before adding the cheese topping. Seemed to make a difference... even I had to admit that the second time they were just a bit too much like cheese mush!
Reviewed on Feb. 21, 2011 by micharm
My husband and I really enjoyed these. I added some chopped chicken to the mixture and an extra garlic clove to the sauce. I also used a mexican shredded cheese mix instead of the shredded monteray jack cheese.
Reviewed on Feb. 06, 2011 by mrslj
Delicious! My family loved this recipe! I tweeked it a bit and added seasoned beef also. It ended up being a nice touch!
Reviewed on Feb. 02, 2011 by blhenn
Blah it was ok. My son and I did not really like it and both of us went and found something else to eat for dinner but my husband liked it. The sauce was good but we thought the inside had too much onion and not enough cheese. Also the tortillas were somewhat soggy. I threw out the recipe right after dinner.
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