This recipe was incredible! I did make a few changes, but still kept close enough to the original recipe to rate it a perfect 5 stars! I used pre-packaged enchilada-size tortillas made with corn flour and didn't fry them, in an attempt to cut some fat, and found them to be soft enough out of the package. I added a bit more spice to the salsa verde: a heavy dash of each of the following: cumin, chili powder, garlic powder, as well as a small dash of cayenne pepper. I also minced 3 cloves of garlic instead of the one called for in the recipe. Instead of the two types of cheese, I used a Mexican blend of shredded cheese and a half cup of 1/2 & 1/2 as opposed to the full cup of heavy cream. I was only able to get 10 enchiladas into my pan, and all ten disappeared in a flash. LOVED IT!!!!
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This recipe was incredible! I did make a few changes, but still kept close enough to the...