I have never made enchiladas before - these turned out awesome!! My husband who grew up in a mexican town says they are REALLY good - not very authentic tasting, but he told me this recipe was a keeper. The only reason i'm giving it 4 stars is because I don't think it would have been nearly as good if I wouldn't have made some changes:
I doubled the recipe (mostly) - In a crockpot on high for 4 hrs i added water, packet of taco seasoning, 1 lb ground beef and 3 chicken breasts, along with dried pequin, serrano, and guajillo chiles.
Instead of just sautéing onion (used 3/4 of a red onion) - I also threw in 4 jalapeños, 1/2 green bell pepper, 3 garlic cloves, more of the pepper blend along with cumin, chili powder, oregano, paprika, blk peppercorns, and salt. I only used 1 bunch of green onions & 1 cup of water total for the recipe.
The milk mixture - I used a little less sour cream, and 1 full tsp Chili Powder along with some spices listed above. I didn't measure out the cheese, just put on whatever. They turned out great - just the right amount of spice and will definitely be making them again. I froze 3/4 of them - so hopefully they will turn out good when unthawed and reheated! Next time I will add the rest of the 28oz can of enchilada sauce (I only used 2/3 this time) and will stick with the same green chilis- 505 brand.
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I have never made enchiladas before - these turned out awesome!! My husband who grew up in a...