Easy to throw together for a last minute recipe. Each time I make this enchilada sauce I double the ingredients for an extra batch that I freeze for later. Unlike commercially manufactured enchilada sauces I can control the amount of ingredients-especially the salt content. Cookgirl

Reviewed On: May 12, 2004

I use a locally produced masa available in our area to make corn tortillas very similar to your recipe. I have found that by substituting good homemade stock (vegetarian or meat) makes for a better tasting tortilla. Sometimes on a few occasions I wil add a dash of garlic salt, onion powder and pepper to the masa just to give it a bit of a kick, but if really isn't necessary if you use stock as I mentioned. *I cut up small squares of wax paper to fit the tortilla press to form each tortilla, stack them one on top of the other and this avoid them sticking together. Make sure to store the tortillas in an airtight container or ziploc bag in the frig if you are not going to cook them immediately. ** If the tortillas do stick together, as I read in some of the reviews, it is because too much liquid was used.

Reviewed On: Sep. 30, 2003

I really enjoyed this. Very good recipe. The enchiladas turned out moist and quite flavorful. I had a few substitutions due to time constraints: plain nonfat yogurt for the sour cream, ground turkey for the skinless chicken, added my own Mexican seasonings such as oregano, chili powder, and cumin to cut down on sodium. Cheddar cheese with some cotija cheese was added in with the cottage cheese mixture for enhanced flavor. Also, I thinly sliced some black olives and green onions and added to the top of the enchiladas the last ten minutes of cooking. Served with beans and brown rice with fresh tomatillo salsa on the side. Thank you for sharing this recipe. I will share it with my friends and have fun playing with it. ** Spread about 1/2 cup of the enchilada sauce on the bottom of the casserole dish before preparing the enchiladas. Helps keep them moist while baking. The important thing to remember is to use a good amount of enchilada sauce to avoid the enchiladas from drying out. That took me a long time to figure out. COOKGIRL

Reviewed On: Sep. 29, 2003