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Photo by Brenda

Cooking Level: Expert

Brenda is looking for: (8 recommendations)
I have never made enchiladas before and would like to give them a try. Can someone give me a recipe that you use and love?

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Last updated: Oct. 15, 2013 7:43 am
Posted: Oct. 15, 2013 6:19 am
Recommended Recipe:
Photo of: Angela's Awesome Enchiladas

Angela's Awesome Enchiladas

Submitted by: MomSavedbyGrace 
Home Town: Havertown, Pennsylvania, USA
Living In: Exton, Pennsylvania, USA
The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve them with sour cream and a side of Spanish rice. 
Recommended by: roxmj
Oct. 15, 2013 6:22 am
These are fantastic!
Commented by: Semigourmet
Oct. 15, 2013 6:30 am
I love my ex (Mexican) mother in laws recipe. it is not the traditional recipe found in the US. ***
Recommended Recipe:
Photo of: Chicken Enchiladas IV

Chicken Enchiladas IV

Submitted by: DTHUBER 
Chicken, sour cream, cheese and green onions spiced with cumin and flavored with fresh cilantro and salsa. Simple and tasty in a different way! 
Recommended by: linda2d
Oct. 15, 2013 6:36 am
I use the following recipe for green salsa for the sauce, sometimes mixed with a little crema or sour cream. I also warm the tortillas a little before rolling
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Photo of: Green Hot Sauce (Salsa Verde)

Green Hot Sauce (Salsa Verde)

Submitted by: SB 
Living In: Minneapolis, Minnesota, USA
Simple, fresh, and hot, what more could a green salsa want? It contains tomatillos, serrano pepper, onion, and garlic. 
Recommended by: linda2d
Oct. 15, 2013 6:36 am
this one
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Photo of: Spinach and Chicken Enchiladas

Spinach and Chicken Enchiladas

Submitted by: duboo 
Home Town: Langdon, North Dakota, USA
Chicken and spinach with lots of cheese fill flour tortillas that are topped with enchilada sauce and more cheese. 
Recommended by: duboo
Oct. 15, 2013 6:38 am
This is generally the only way we make enchiladas. If you read the reviews, there are several ways to customize them to your own personal taste. (mushrooms, fresh spinach, peppers, etc)
Oct. 15, 2013 6:48 am
Brenda, I make these ones or...
Commented by: Lela
Oct. 15, 2013 6:47 am
Oct. 15, 2013 6:57 am
Hi Brenda-First my mom's enchiladas start out with a good green chili. I really need to write this recipe up. Next, bake some chicken breasts at 350º with a small pat of butter on each breast in a oven safe frying pan with a lid for 25-30 minutes. Shred Chicken. Dice up a 1/2 cup of onions. Use corn tortillas and flash fry the corn tortillas on medium high. This step is important, you want a soft tortilla. So only fry for 3 seconds in about 1/2 inch of oil. If the edges are hard, you fried the tortilla too long. Place the tortillas on a plate. Blot off grease. Spray a 9x13 pan with Pam. Put some chili on the bottom of the pan. Take one of the tortillas, place shredded chicken in tortilla, add some diced onion, cheddar cheese and T. of the green chili. Roll. Repeat for the rest of the corn tortillas. Pour some of the green chili over the enchiladas. Don't use all of the green chili. Cover with aluminum foil. Add Cheddar Cheese. Bake at 350º for 25 minutes.
Oct. 15, 2013 6:59 am
I get a lot of requests for these enchiladas. This is my family's favorite!
Oct. 15, 2013 7:10 am
Here is my mom's enchilada recipe
Oct. 15, 2013 7:37 am
Here is a video-This lady does it a bit different, but you will get the idea on how to flash fry tortillas.
Recommended Recipe:
Photo of: Cottage Cheese Chicken Enchiladas

Cottage Cheese Chicken Enchiladas

Submitted by: annabell 
Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce. 
Recommended by: Volleyballmom
Oct. 15, 2013 6:50 am
Commented by: sberceau
Oct. 15, 2013 7:43 am
The fun thing with enchiladas is its a great way to use up leftovers. If you have the soft shells on hand you can fill them with most anything. I like to use refried beans, browned ground beef, others like chicken, (the meat should be precooked. You can add your favorite cheeses to the inside (I use leftover cheese from cheese trays or you can use shredded. Then roll them up and put in a baking pan, dump on 1-2 cans of the enchilda sause. Depends how large of a pan and how many you make. Bake until they heat through. Maybe 30 min on 350. Then top with your favoites. More shredded cheese, chopped green onions, diced tomatoes, sour cream. Yummy and quick!
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