Yum! A co-worker of mine is of Mexican descent and he shared a secret with me. As many others have done, try subbing Queso Chihuahua cheese for the "guts" of your enchiladas. This cheese melts extremely well, but you need to pop your rolled enchiladas in the oven for a few minutes to get the melty, ooey-gooey effect. Now, about the recipe. It's a little vague. I too was confused about the sauce. I ended up adding the full 3/4 c. of water called for to my pot of chiles (de arbol) and simmering as directed. I covered my pan to help minimize evaporation and then added all of the liquid, chiles, salt and garlic to my blender (FYI, this sauce is perfect as is - there's no need to add anything else to it). NOTE: I did not find it messy or difficult to fry my sauce dipped tortillas and am glad I didn't wait until they were fried to dip them. I did have to fry for a tad longer than called for, but it all worked out in the end. My only regret is that I didn't have any sauce left to drizzle over my enchiladas (it was THAT good!). :( Topping these babies with Queso Fresco Mexican crema, lettuce, (chopped) tomato and green onion really hit the spot. Mexican rice and refried beans rounded out our authentic meal. All I can say is this was one FANTASTIC meal. Thanks for sharing your MIL's recipe, Becky! :-)
Was this review helpful?
0 users found this review helpful
Yum! A co-worker of mine is of Mexican descent and he shared a secret with me. As many others...