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This delicious enchiladas recipe is courtesy of chef Laura Diaz Brown (Chef La La).

Source: The Martha Stewart Show, March Winter/Spring 2008



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How would you rate this recipe?
  • zanne101
    13 JAN, 2009
    I looked up the original recipe on the chef's website and it is a little different. Not using nearly as much tomatoes, more stock, and only 1 tostada. I am going to try the orig. first. The recipe sounds good, but probably has a few typos.
  • MS10051410
    24 APR, 2008
    This recipe is delicious! But there is a secret. COOL SAUCE before gently dipping each side of the tortilla. Using fingers, GENTLY and quickly lay each side of tortilla on top of sauce. The meat and potato mixture may need more salt--I cooked the salt with the mixture. Adding peppers will spice it up.
  • MS12449624
    25 MAR, 2008
    After reading nildarcook's comment, I decided to "doctor up" the filling with some of the sauce, a handful of cheese, and some more spices. Didn't help, and the texture was like pureed baby food. The sauce was too... saucey.... and the corn tortillas turned into a pile of mush. I was excited to try this dish since my husband loves enchiladas, but I would NOT recommend it. Even with my doctoring, it was pretty bland. Sorry Chef La La.... I tried.
  • nildarcook
    16 MAR, 2008
    I could not wait to try this recipe! When I did it was very disappointing. The filling was bland and really could have used some of the sauce to spice it up a little I also would have added mild diced chiles and some onions. I did like the sauce and will plan on using it in my own tried and true enchiladad recipe. I would probably not attempt these again with some doctoring-up of the filling. From Sedona,AZ where is is currently SNOWING!

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