Smothered Enchiladas

  • Patten Posted: 11/30/08
    Worthy of a Special Occasion

    good recipe - easy to make and my husband enjoyed it.

  • MhmmGarlic Posted: 09/26/10
    Worthy of a Special Occasion

    As written, the recipe is ridiculously high in fat (55grams/serving and one serving is one enchilada). However, the amount of sauce can easily be reduced by half, taking out half of the fat from the sour cream and cream of chicken soup. I made a few changes: used salsa instead of canned chilies, made my own taco seasoning (2T chili powder, 1T cumin, 1tsp oregano), and made my own cream of chicken soup. The enchiladas were a big hit, but the sauce is overwhelming if you use the whole amount.

  • mamatonicolas Posted: 02/08/11
    Worthy of a Special Occasion

    This is a delicious and quick dinner. I did half of them with beef and the other half with chicken. I also had a side of yellow rice and chopped up tomatoes and lettuce to go with it.

  • khandi Posted: 08/20/11
    Worthy of a Special Occasion

    These were very good. I did add extra seasonings. Will add it to our rotation.

  • Kristep Posted: 08/20/12
    Worthy of a Special Occasion

    Love this recipe - great taste and super easy! I made it for my man, and he requests it all the time now! I actually lightened it up by making tweaks like using 99% fat free chicken of chicken, light sour cream, reduced fat cheddar, high fiber tortillas, use chicken or ground turkey etc. and we like them even better than before. Highly recommend.

  • MagerCook Posted: 11/25/12
    Worthy of a Special Occasion

    This recipe has great bones! I made some pretty substantial changes though. I used 1 lb of ground turkey, browned it with chili powder, cumin and oregano, salt, and pepper then added 1/2 pablano pepper, 1/2 hatch chili, 1/2 yellow bell pepper, one jalapeno, 1/4 onion, and 3 cloves of garlic that had first been put through the processor until chopped finely. After those cooked down I added 1 tsp of hot pepper sauce and 1 tbsp chili sauce. I used that mixture in the tortillas with a sprinkle of cheddar to hold it together. For the sauce I used 99% fat free cream of mushroom and cream of chicken and mixed with Greek yogurt (in place of sour cream). I added chopped black olives over the sauce mixture on the top and bottom. Added shredded cheddar on top and wallah! This was absolutely amazing!! I usually don't post reviews but had to share my changes. I try to add fresh veggies and peppers to everything I make and that definitely made this dish!!

  • supersportgirl Posted: 12/12/12
    Worthy of a Special Occasion

    This is a good,quick recipe. I used corn tortillas instead of flour because I tend to like their consistency better in enchiladas. I also added some extra cheese wrapped inside the enchiladas as well. I do agree with some of the other, you can easily only make this with half of the soup/sour cream mixture. This recipe was a good twist on the traditional red sauce enchiladas. Will make again.

  • Sandra2 Posted: 10/03/12
    Worthy of a Special Occasion

    Have made this several times. It is aways tasty and satisfies my craving for Mexican food.

  • magaliemagnolia Posted: 07/07/13
    Worthy of a Special Occasion

    My family and I did not enjoy this. It was greasy and very heavy. My daughter called it "slimy" (probably because of the tortillas...they should have been corn). There was too much everything. Too much "soup", too much beef, proportions were too large. I can see how some people might like it (easy to whip up for big families who enjoy consuming a lot of salty, filler food), but it wasn't for us.

  • Clynzy Posted: 10/20/13
    Worthy of a Special Occasion

    Salty and soggy, two thumbs down.

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