Jul 24, 2012
I really didn't know what to expect with this recipe, but it was good! The only thing I did different was add a little cream cheese to the filling for the kiddo. We tasted it before that and it is great as-is. My three-year-old ate an entire serving which makes this 5 stars based on that alone. May not be a favorite for those who aren't fans of sour cream, but we really enjoyed it!! I will experiment with it a little going forward. We suspect chicken would be great in place of the ground beef, and we will top with chopped veggies next time.
----> Edit to add: This recipe does make enough filling to create another pan for the freezer. I didn't assemble the second pan the first night. Instead, I froze the filling alone. My family requested these enchiladas again, the very next night. I defrosted the filling partially in the microwave, then put it in a large pot and heated on low until it was totally thawed. I added whole kernal corn to really bulk it up and about half cup additional cheese. I filled each tortilla with a generous half-cup of filling each and was able to get 6 enchiladas in a pan both nights I made this. I swapped out the cheddar for a blend: Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses. The last five minutes of cook time, I topped with fresh onion, olives, and tomato. Yummy! This was great!! It really is VERY versatile, and I maintain that chicken would be a fantastic alternative to beef. I would consider fajita beans in place of refries also!
—Jex
