Enchiladas Verdes
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
Reviews
I did not read the reviews before making this and I agree that the meat mixture was bland. I will add some cumin, coriander and/or chili powder next time. I used a 8 x 8 pan and used 8 tortillas. I used the extra meat mixture to fill in on the side corns where there was empty space. I didn't measure the cheese in the meat, but I didn't use 2 cups. We had leftovers and thought the flavor improved from the night before. This recipe caught my attention with using evaporated milk. The sauce was delicious but I will add more green chilis next. Thanks for a great base recipe!
Cheesy goodness! The family went through the leftovers quickly. I would not change a thing on this recipe. I often do not like corn tortillas but they worked well with this dish, especially with precooking them for a few seconds on each side.
Overall was tasty and makes a good size dish. But found meat needed extra spicing-maybe cumin or chili powder. I also agree with others, I rather use flour tortillas in future. But in general, solid dish and can adjust to suit our family's taste.
I thought these were good. The meat is a bit bland, but I find that most authentic Mexican food tastes this way. Everything worked well for me and I will definitely be making these again. Great recipe!
The flavor is fine, but these are way too cheesy!
This is my favorite enchilada recipe. The only change I make is to use flour tortillas. It is loaded with calories, so I only make it a couple of times a year. A special treat we all look forward to. So good!
My family loves this receipt and a few of my kids are picky eaters but loves this
I had read the reviews prior to making these enchiladas. I agree with other reviewers, the meat is a bit bland. I think adding a pack of taco seasoning will help. I tried 1 cup of medium chunky taco sauce in with the meat, but it still didn't add enough flavor or kick. Also, after reading the reviews, I cut the cheese in the meat from 2 cups to 1 cup. Honestly, you could omit it all together. The cheese sauce that goes over the top of it is enough. I don't think the green chilies or pimentos added a "kick" to the dish that was definitely needed. All in all, it was bland. The only thing I did different was not fry the shells. It turns out ok if you are eating it right after you make it, but if there are left overs, the shells become very soggy and nasty. It wasn't a horrible recipe, but it wasn't that great either. I don't think I will make it again. Just too bland for my liking. Nothing special about it.
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These are so good! This recipe is a keeper! Give it a try!