Absolutely wonderful recipe. I grew up in south Texas and have lived in Arizona for the past 25 years. Here, the mexican food style is Sonoran and much more "harsh" when it comes to sauces and seasonings than what I had as a kid and young adult. As a rather novice cook, I try to follow every new recipe as close as possible. I read several reviews before I try a recipe, and almost all have great ideas that I sometimes use. Longing for that Tex-Mex flavor of my youth, I tried very hard to stick to this recipe to the letter, but circumstances drove me to small variations. First, I couldn't find bulk American cheese (only those individually wrapped slices), so I chose equal parts of Colby and Monterrey Jack. Second, I had a pound and half of boiled London Broil I wanted to use up, so I shredded that and used it instead of ground beef. Also, I have a cast iron griddle that I used to heat up the tortillas rather than frying them...I still used a spot of oil between every third tortilla and they were pliable enough to roll without a problem. I will definitely make this again. My girlfriend and her daughter loved this dish. The next time I will put chopped onion in some of the enchiladas, as I remember they were done years ago. Some reviewers of this recipe recommend doubling the spices. I'm not sure I agree. To me, Tex-Mex is more about the subtle blend of flavors rather than an over-powering burst of heat. If you want more heat, add hot sauce. Thanks, Rhonda!
Was this review helpful?
8 users found this review helpful
Absolutely wonderful recipe. I grew up in south Texas and have lived in Arizona for the past...