This is good, and similar to my own way..I use enchilada sauce in place of the picante, and add about a teaspoonful of ground cumin.And I sometimes use cream of mushroom soup instead of the chicken soup. I never use flour tortillas..and when I prepare the corn ones, I heat them on a lightly oiled griddle..makes them more pliable. A suggestion about soggy enchiladas. Do not make early in the day and allow to sit for hours before you bake them. It is a sure fire way for a soggy,mushy enchilada!

Reviewed On: Oct. 14, 2009

A deelish recipe for the carne asada! I am not a tomatillo fan, and so I used two other optional toppings, fresh tomato salsa or the traditional "Tijuana Taco" syle, finely diced onion, a sprinkle of chopped cilantro, and a dollop of gucamole. The previous post mentions cutting with kitchen shears..try a big ol' sharp cleaver! (If you go to a taco shop you will hear/see it done this way!!) Thanks for the great recipe!

Reviewed On: Aug. 30, 2009

A delicious recipe!One thing I would add is to lightly warm the corn tortillas in a little bit of oil before dipping them...otherwise they will indeed fall apart!

Reviewed On: Jul. 20, 2009