Easy to make these. Fairly quick too. I used minced dried onion and some onion powder. I've also used fresh onion, and I prefer the powder because I am picky, but it's the same taste wise. I made Mrs Espy's enchilada sauce for these the first time, the second time I made the ten minute sauce and it was just as good. I used corn tortillas the second time and liked it better that way although I should have fried them before filing them as they tended to disintegrate upon trying to remove an enchilada from the casserole dish. I used cheddar/monteray jack blend for the filling and some cheddar/american blend for the top. I used more than 2 cups though. My only addition was a sprinkle of garlic powder in the meat. The filling was so-so, the sauce really made these stand out so use a good sauce for best results. You might want to use some non stick spray first though as the bottoms of these stuck in a couple of places. This made 8 enchiladas which I fit into a 9x13 baking dish. I'll make this again, we liked it.
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