This made-over recipe features all the cheesy, savory goodness of the original in a much lighter form. Now Diane Witmer's family in Spencer, Wisconsin can enjoy these enchiladas for dinner with all the taste, but none of the guilt!
This easy-to-prepare main dish meal has proven popular with dinner guests of all ages—and especially teenagers. You'll find the Southwest-style enchiladas are not too spicy, just pleasantly flavorful. —Gretchen Mellberg, Hawarden, Iowa
Shrimp and crab plus a flavorful sauce make these enchiladas outstanding.
I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chilies and salsa. —Evelyn Gebhardt, Kasilof, Alaska
“I love this creamy, comforting dish because it's easy, tastes amazing, freezes well and reheats easily in the microwave,” says Rachel Smith in Katy, Texas. If you prefer more zip, substitute Pepper Jack cheese for Monterey Jack.
My husband loves his food extra-cheesy, so I can never put too much cheese over the top of these enchiladas! You can set out small bowls of diced onions and tomatoes so folks can add their own garnishes. —Joylyn Trickel