I want to compliment Christy for submitting this superb recipe. We are Hispanic and although I have make my enchiladas differently in the past, I have to admit that this recipe is superior to my own, and to all others I have tried! I plan to use this recipe from now on, it was so divine. I especially love the first part of the recipe for cooking the chuck roast. Pairing the meat with red wine vinegar, chili powder and cumin give it a delectable flavor. I plan on using this same method for other dishes, like burritos, in the future. I also used the food processor to shred the meat in finer, uniform shreds after it was cooked and cooled - it seemed to "stretch" the portion size. I used Mrs. Espy's Enchilada Sauce from this site to top the enchiladas, substituting chicken broth instead of water, and adding garlic powder, a pinch of powdered coriander, and Mexican oregano to the enchilada sauce to give it that authentic Southwest flavor. I sprinkled the remaining monterey jack cheese on top of the sauce and baked as directed. I garnished with black olives and cilantr. So colorful. Rave compliments from the whole family.
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I want to compliment Christy for submitting this superb recipe. We are Hispanic and although I...