This is an excellent enchilada recipe! The cheese mix is superb, the mix on ingredients is great as it stands.
I always add my own spin on things, and this was no exception. I put in one small bunch cilantro and added it during the taco seasoning addition/cook. I also did pepper jack inside each enchilada, and used a 12 oz. block of Monterey for the shredded cheese that went over each layer of enchiladas (I did two 8" x 8" baking pans so the in-laws could have some) and covered the bottom layer with sauce and cheese, and the top as well.
Where I really went off track was in adding some hominy. I fried it to get some color and texture, scraped the burnt pieces from the cast iron pan and mixed them in (awesome!) and added it to the taco seasoning cook also. The mix settled nicely as I heated the tortillas and then I plopped on a pile to each of TWENTY (instead of 12, since there was more filling... could have used twenty four) 6" tortillas. Each layer of five was covered with sauce and cheese, two layers per pan.
This recipe is golden! Thanks for sharing!!!
Was this review helpful?
2 users found this review helpful
This is an excellent enchilada recipe! The cheese mix is superb, the mix on ingredients is...