First words out of my husbands mouth after the first bite, "WOW! this is just like a restaurant...only better!" Even better the next day. I tweaked a few things ONLY because I can't do spicy (so I omitted the chile peppers, but husband used Sriracha sause on his servings). I also used flour tortillas so I did not use the heavy cream for softening. The real secret to this recipe is letting the sauce condense into liquid yummy-ness! I had the time, so mine simmered for 1 1/2 hours. It tasted so good, that I did not use store bought enchilada sauce drizzled on the top, but the sauce that simmered instead. Instead of using 2 cups on the bottom of the casserole pan, I used slightly less and then drizzled the remaining over the top, then adding cheese and baking. The sause is soaked up by the flour tortillas and is just so awesome! I'm can't wait to try this with pork or beef!
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First words out of my husbands mouth after the first bite, "WOW! this is just like a...