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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 Apr. 17, 2009 by beachit
These were great, my wife and I made them for the first and did add little spicey chili powder. They were very tasty.
Reviewed on Apr. 16, 2009 by abeddingfield
Instead of beef pick up a pre-roasted chicken at the grocery store in the deli. Great quick alternative!
Reviewed on Apr. 01, 2009 by lucillekujawa
These were excellent, but not spicy enough. Next time I will use chopped jalepenos instead of green chilis, or some of both. They were excellent reheated also.
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