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Make this Mexican standby suit your tastes: Use our cheese enchiladas as a base, then select a sauce and your choice of toppings for a fast dinner with fresh flavor every time.

Source: Everyday Food, March 2011
Total Time Prep Servings

Ingredients

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141
  • matt coleman
    18 APR, 2013
    Where can we find your cheese enchiladas? with direct payments available.
    Reply
    • ishaolinma4928149
      24 SEP, 2018
      I am not at all sure of what you mean by this post. What cheese enchiladas? Rojo? I make a homemade sauce for ours. It is traditional with some minor tweaking on my part. Use *no* tomatoes or garlic and you are half way there. Sauted chopped onion, cumin, oregano, mild chile powder or chile negro, flour and a good chicken broth ( I use Better Than Bouillon chicken broth paste.) I use Kashmiri Mirch for a hot, delicious chile addition, not jalapenos or adobo. Watch out, it is really hot. My other ingredients are secret. Sorry. Research and you can figure it out.
  • ishaolinma4928149
    24 SEP, 2018
    Firstly, I would recommend the verde (green) tomatillo sauce for these. Use queso fresco for the inside and once out of the oven use it freshly crumbled on top. ( My favorite.) Add some chopped up Anaheim or Poblano peppers for the inside if you want. Be sure to skin your peppers before using or use the canned Anaheim peppers. Only queso fresco should be use for verde enchiladas traditionally. Hubby will not let me make the rojo (red) enchiladas except for out traditional homemade recipe. The sauce is literally so good, you would want to drink it. It is partially his mom's recipe with a little alteration of my own. Says my sauce is better than his mom's. Quite a compliment. By the way, these cannot be Martha's recipe with all the tweaking that needs to be done.
    Reply
  • Doc Viv
    23 MAR, 2015
    This recipe was very disappointing. The problems stemmed from the poorly written directions for the most part. The corn tortillas cracked upon handling, although they were fresh, there was insufficient sauce, and the cooking time grossly insufficient. They were actually lukewarm when removed from the 0ven. Also rather tasteless overall. whoever wrote the recipe as is needs to take it from the perspective of the home cook. Martha, I expect more from you!
    Reply
    • rchumsae
      10 SEP, 2018
      To clarify: corn tortillas are soft. I think you used corn tostadas which are brittle.

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