Absolutely fantastic recipe!!! And additional thanks to the reviewer who suggested using corn tortillas instead of masa harina. I've used six tortillas and I've used 10. It's all good. The right enchilada sauce makes all the difference; for authenticity I recommend Las Palmas medium or hot red sauce, if you can find it. I grew up with this stuff in Southern California, and although harder to find back east it's still possible. The enchilada sauce-to-water ratio is spot-on as long as you select a quality sauce. Don't be afraid to use more garlic, 4 or 5 cloves is about right with half of a large onion. I made this recipe a few different times, and I discovered that you do not need to add cheese during the cooking process. It's really not necessary for thickness (the corn tortillas are), and the cheese just globs at the bottom and sticks to the pot. Just add mild cheddar cheese with the rest of your garnish, fresher is better, and you require less cheese (healthier too). A squeeze of lime in the bowl, some fresh cilantro, some thinly sliced jalapeno, etc., and you're in business!!! I've seen reviews where others keep adding more and more stuff (even beans and Velveeta), and it seems they are trying to create a thicker chile or a dip rather than soup. The goal should be an authentic, light, simple enchilada soup of top fresh quality, so use the right sauce to begin with, keep it light, and enjoy life without clogging your arteries. Avocado salad makes a great side.
Was this review helpful?
27 users found this review helpful
Absolutely fantastic recipe!!! And additional thanks to the reviewer who suggested using corn...