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These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil.—Joan Hallford, North Richland Hills, Texas
With Johnsonville Italian Sausage.
Nutritional Facts 2 enchiladas equals 676 calories, 41 g fat (19 g saturated fat), 121 mg cholesterol, 1,406 mg sodium, 40 g carbohydrate, 4 g fiber, 36 g protein.
Originally published as Enchiladas Verdes in Taste of Home April/May 2009, p69
Nonstick Cheese SlicerSometimes my cheese slicer sticks when cutting through soft cheeses like Velveeta. To prevent this, I spritz the roller bar with a little bit of nonstick cooking spray. It works like a charm. —Heidi R., Tionesta, Pennsylvania
Sometimes my cheese slicer sticks when cutting through soft cheeses like Velveeta. To prevent this, I spritz the roller bar with a little bit of nonstick cooking spray. It works like a charm. —Heidi R., Tionesta, Pennsylvania
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Reviewed on Oct. 21, 2010 by cstamper1438
Recently made this for a crowd everyone loved it. I added chili powder and cumin to the meat to give it a little more flavor. Will definitely make this one again.
Reviewed on Oct. 20, 2010 by cece70
Made this for a dinner party. Everyone loved it. Including my 10 year old son. I was asked for the recipe by my friends. I didn't use the corn tortillias. I used the plain soft taco size and I did not fry them. Just rolled them up. Perfect.
Reviewed on Jul. 26, 2010 by kastueck
I think the creator of this recipe started out with good intentions...Entirely TOO much cheese. All I could taste was cheese! Yes -- I measured and double checked everything. I will probably make this again, but with some serious modifications.
Reviewed on Apr. 14, 2010 by thublackwell
I use rotisserie chicken and the whole family loved it! this is my third time making it! it is now a staple in our home.
Reviewed on Feb. 18, 2010 by linsvin
This is a terific recipe, though time consuming this is the true definition of cooking. I paired this with TOH "El Sombrero Corn Bread." Didn't need the extra kick in the sauce because the corn bread gave it the balance it needed. In the recipe box this one goes!
Reviewed on Jan. 10, 2010 by Tracy2010
I added a can of rotell to the cheese sauce, tastes great every time...even the kids love it!
Reviewed on Sep. 25, 2009 by ashleigh72
This is really good. To give the cheese sauce a bit more zest I add chili powder and ground red pepper to taste. Thanks for the recipe!
Reviewed on May. 07, 2009 by bjohnson216
Delicious!
Reviewed on May. 06, 2009 by rachellestratton
So good. Thanks Joan for the recipe. I double the recipe so we have leftovers to go in the freezer.
Reviewed on Apr. 27, 2009 by Meg Fondy
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