These were OK. Although I was more pleased wtih the outcome than my husband was, I wasn't WOWED either.... Even after making significant alterations to the sauce (upon reviewing the ingredient list, I knew it was in need of serious doctoring), these were still too bland for my liking and soggier than I would have liked. As Caren did, I too made a roux with flour and added diced green chiles, chili powder, cumin and cayenne pepepr to my sauce. I did NOT use whipping cream (I had half-half in my fridge that needed to be used up) or double the sauce recipe and I stuck with garlic salt as directed. My only other change was to add a smidgin more than 1/4 c. of sauce to my seafood mixture to add a bit of moistness (with half of my chilies added to it - the other half went into my sauce). I was just serving two people, so I stuffed my enchiladas VERY full. I was able to make exactly 4 (8 in. size - personal preference) enchiladas with no filling left over. NOTE: Straight out of the oven, these are REALLY soggy. After setting up for 10 minutes, the consistency was much better. Served wtih a sprinkling of chopped green onion and tomato and Mexican rice / refried beans on the side, this was an allright meal. Thanks for sharing, Cathy! :-)
Was this review helpful?
1 user found this review helpful
These were OK. Although I was more pleased wtih the outcome than my husband was, I wasn't...