This is a wonderful recipe, restaurant quality. I did tweak a couple of things but it wasn't a significant tweak, just added about 1/2 cup of Carlita's mild enchilada sauce to the bottom of the baking dish before putting the enchiladas in there. I also warmed the cream in the microwave and dipped each tortilla in it separately just before filling them. The tortilla folds and holds together easier that way and I use less cream. I then poured the red enchilada sauce over the top... you could use green/verde if you wanted to. This is a very versatile recipe. I can only find Carlita's brand at Shoppers and normally we get the medium but they were out of it. Otherwise, and except for using low fat cream cheese, I kept everything else the same. It was delish and easier than most other recipes I've found for enchiladas! I served the Carlita's enchilada sauce on the side in case anyone wanted to use it. I should look for an enchilada sauce recipe on this site to use next time. The 10 inch toritillas are enormous, I think I could scale that down a bit to 8 inch and have slightly smaller enchiladas and more of them. Can't WAIT to have this as leftovers for lunch today. Served with Alan's Mom's Mexican Rice. Excellent recipe, will make this many more times, and thinking of having a margarita party this summer, I think I'll make these to go with it!
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This is a wonderful recipe, restaurant quality. I did tweak a couple of things but it wasn't...