This is a great basic recipe that you can dress up according to you and your families taste. I add the spices of our choice (garlic, onion powder, a bit of spanish paprika, green chili powder and whatever else happens to catch my attention in the spice drawer). Yellow corn tortillas are our favorite and popping them in HOT oil for a few seconds makes them rollable and gives a much more authentic taste. When I'm in a hurry, instead of rolling each enchilada I will layer them, alternating each layer with the meat mixture and finishing off with homemade green chili sauce, Mexican blend shredded cheese and some diced onion (big onion fans in our house!). Before serving, a fried egg is placed on top of the "stack" and then a garnish of shredded lettuce, diced tomatoes, a dab of sour cream and a side of homemade guacamole. These are always a big hit and if we have leftovers they freeze well. Note: I make these with ground beef or Elk "hamburger", YUM!)
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This is a great basic recipe that you can dress up according to you and your families taste. ...