I made the sauce as directed wuth dried anchos and it tasted really good until I added the corn tortilla. Perhaps it was because I used a La Tortilla Factory hatch green chili tortilla but after blending the sauce became bitter. The rest of the filling I found very bland and the taste and sharpness of the cheese got lost in the whole dish. Cooking Light's chicken enchiladas with the green salsa sauce is spectacular. Make that one instead.
Delicious and devoured. I also made it casserole style vs. rolling up the individual enchiladas. The sauce was great, not spicy at all for us so if you like it hot, you might want to add some hot sauce too. We used light sour cream instead of the crema. This is definitely a weekend dish, but I'll make it again.
Tasty and not too labor-intensive, especially if you forego the rolling step and just make this as a casserole as another reviewer suggested. I used parsley instead of cilantro because the BF hates cilantro. Also used dried japones chilies since that is what was in the pantry. Halved recipe because I was trying to use up leftover corn tortillas and I only had 6. Worked out well for a meal for 2 with leftovers for lunch. bF also commented that these would be good for breakfast!
5 stars for the sauce and filling recipe. 0 stars for the method. I don't know if the problem was the brand of tortillas I was using, but mine just disintegrated in the water, no matter how fast I tried to dip them. I tried not dipping them and they were not pliable enough to roll nicely. I ended up layering them with out dipping them as another reviewer suggested. The second time I made these I simply prepared the filling and the sauce and served them taco style in warm corn tortillas. I omitted the cilantro from the sauce and used it and the crema to garnish the tacos. In truth this would also be excellent served over rice and eaten with a fork, which I plan to do next time I make it.
Oh cooking light, how you have let me down. I knew better when reading this recipe. Enchiladas do not contain ground beef, nor do they contain cheddar cheese or Monterey Jack cheese. Yet, I decided to try it. Ignoring the fact that these take a long time to make (longer than a "real" enchilada), they taste nothing like anything a Mexican or Tex-Mex person would recognize. Really, really weird. Not bad, per se, but calling these an enchilada is an insult to enchiladas everywhere.
I really enjoyed the meal. I added a little salt to the sauce and that brought out the flavors. Nevt time I would make a little more sauce. Also, I skipped the water step and just softed the tortillas on the gas burner. Also, I used the preshredded reduced fat Mexican blend cheese.
These were good, but for us, they were not so good they were worth the work.
I was surprised how good these were! I loved the sauce. They were a bit labor intensive but the sauce and the filling can be made ahead of time. After reading other reviews that said the dish was bland, I spiced it up by using adobo sauce instead of the tomato paste, which I didn't have. I served the dish with milder jalapeno tabasco sauce (the green sauce) and fat-free sour cream (instead of Mexican crema.) This recipe is a keeper.
I made these last night and they were okay, but not really worthy of all the time I put into making them. I omitted the cilantro from the sauce and used more beef, more beans, and more spices than called for. Instead of rolling up the enchiladas, I made an enchilada casserole by layering sauce, tortillas, beef mixture, sauce, cheese, tortillas, beef mixture, tortillas, sauce, and cheese. I also used feta instead of Mexican crema. I found that even though I added about four times the spices called for in the recipe since I had doubled the beef and beans, the dish wasn't spicy or flavorful enough for my liking. I ended up topping them with hot store-bought salsa to add more flavor.
Two thumbs up from both my husband and I, so deserves 5 stars. Here's my subs: used ground turkey instead of ground sirloin, used 10 in. flour tortillas (which cuts out the whole dipping in water step), and then used a few canned ancho chilies in adobo sauce instead of dried- added an extra kick we liked.
If this had been served to me I'd have never guessed that it was a healthy version of enchiladas. The dish is packed with flavor and the sauce is well developed. I was surprised at how little heat there was for two anchos, though it did start sneaking up on us over time. You can read my full review at: http://bit.ly/KGwkAp
I love this! I use Gimme Lean fake beef to make it vegetarian and it's a big hit with me, my fiance, and friends. I made it three times this week.
This is worthy of a repeat performance. Taking the previous reviews, I added a chopped poblano pepper to the onion. As I was using leftover potroast as the base, I also added some cooked, chopped parsnips from the previous dinner. I doubled the spices, lime and put cilantro into the meat/bean mixture. I also used canned enchilada sauce because of weeknight time constraints. Top with fiesta and queso fresco cheese as it was on hand. This was a great alternative to use up leftover pot roast. The husband gave it two thumbs up.
We enjoyed these & would make again - very good flavor. My husband would prefer more beef but I liked the combination of beef & beans. Instead of rolling I layered so was more casserole style - sauce in bottom of pan, layer of tortillas (straight from the bag), then all the filling, another layer of tortillas, all the sauce, then the cheese. Came out perfect after resting for a few - not runny & not too spicy.
These were pretty good but need some tweaking. Next time, I'll make them without the beans [just beef].