This is my recipe, and I'm thrilled that people seem to be enjoying it so much. Like I said in the description, these are definitely not low-fat, but they are pretty good every once in a while. If your family is into freezer cooking, these are a great candidate. I prepare them through the rolled stage, then freeze them in their baking pan lined with foil. After they freeze completely (overnight), I remove them from the baking pan, cover the foil wrapped enchiladas and wrap in plastic. To cook, remove from freezer, pop enchiladas in foil back into baking pan, cover with sauce mixture, then bake an extra 15 minutes. So easy and SOOOOO good, plus it doesn't take much extra time to make two or three pans than just one.
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This is my recipe, and I'm thrilled that people seem to be enjoying it so much. Like I said...