I have been making this recipe for many years now. I like to do several things differently, however. First-use cream cheese, monterey jack, and less sour cream inside the enchiladas. Second, I think they are better with flour tortillas instead of corn tortillas. Lastly, I feel that they taste considerably better with about 30 minutes in the oven instead. In fact, sometimes it seems that these also taste better after they sit in the fridge overnight and are reheated-I feel as though the flavors are better dispersed at that point. It is accompanied well by Spanish rice and tortilla chips. But that's just my opinion! Keep trying it till you get what you like best.
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I have been making this recipe for many years now. I like to do several things differently,...