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.
Rating: 2 stars
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!