I rated this 5 stars with some minor adjustments. First off, I use the ten minute enchilada sauce found on this website (I find the enchilada sauce "chili strong" so I triple the other spices and add a 680 ml can of tomato sauce-makes 4 cups-freeze 2 cups for next time). We are a family of 4 with 2 teenage boys and find these very filling when served with a side of mexican rice. Therefore, I use 2 9x13 pans with 5 enchilada in each (cook once, eat twice!). I omit the garlic salt and use 4 tbsp of my homemade taco seasoning as well as 1 cup of salsa. I use flour tortillas (personal preference). After cooking the meat mixture, I divide it up into 10 portions and roll each portion in a tortilla with 2 tbsp of cheese in each. I use a scant 1/2 cup of enchilada sauce on the bottom of each pan and spoon another 1/2 cup on top of each enchilada making sure to coat them entirely. Sprinkle any remaining cheese over top and bake for 15-20 minutes only. This is ALWAYS a hit with EVERYBODY in our family.
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I rated this 5 stars with some minor adjustments. First off, I use the ten minute enchilada...