recipe reviews for:

Authentic Mexican Enchiladas

“This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!”

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Reviewed: Mar. 27, 2012

THIS is exactly what I was looking for, how to make the sauce. That's the kind of sauce I used to do back in Mexico, personally I love filling them with chicken/potato/carrot mix but this is AWESOME!

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Guadalupe

Reviewed: Jan. 23, 2012

I like this recipe but for the health conscious I would say you can bypass the frying the tortilla part...It doesn't really help the sauce stay on the tortilla too much and it just adds fat. You can just heat the tortillas up on a skillet or microwave to get them tender and then soak in the sauce. Frying it does add crispiness but if you want this dish to be healthier, skip the frying.

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Ahuiliztli

Reviewed: Dec. 31, 2011

Delicious! I wasnt sure if they are supposed to be crispy or not when you fry them. Mine came out a bit soggy, but none the less very good. Next time i will just heat them in the pan without oil.

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Reviewer:

Katya

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Nov. 7, 2011

The tortillas are very tasty! Dip in the oil first and then the sauce to avoid splattering oil. For a little extra taste, we added a small amount of chorrizo. We also put it in the oven for about 10 minutes after rolling them to help melt the cheese.

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Reviewer:

MicheleM

Reviewed: Apr. 17, 2011

I like these enchiladas. Everything was good except I used more chilis, 8 or 9 chili de arbol for every 12 tortillas. I also left a bit of the water from the pan. other that that these are authentic and great.

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Reviewer:

epatty123

Reviewed: Apr. 4, 2011

Love the sauce! I'm on my second batch and I've been using it everywhere you'd use hot sauce! Yummy recipe!

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3 users found this review helpful

Reviewer:

Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

Reviewed: Feb. 27, 2011

This was A LOT more work than was worth it. All in all it tasted pretty OK...used Chihuahua cheese instead of queso fresco and that tasted much better. But I probably won't make this again.

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Reviewer:

intoJesus

Cooking Level: Expert

Reviewed: Feb. 19, 2011

These were ok, I've had better.

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Reviewer:

BIGRED227

Reviewed: Oct. 28, 2010

My mom makes some better ones, but these are very delicious too =) I only give it a four stars because I did not enjoy the hot oil jumping on me I got burned like 10 times! I made a batch of potatoe and another one of queso fresco. I also made a bomb homemade salsa verde, served it whith some jarritos yummm... I want to make these again even though I got burn =/

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Reviewer:

evaange

Cooking Level: Expert

Reviewed: Jul. 11, 2010

No flavor. Bland. Greasy. Draining the water results in paste. Adding water dilutes of the flavor. Dipping tortillas in sauce first before frying results in grease burns.

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3 users found this review helpful