Thank you for making this video. It was easy to follow and I created the perfectly delicious enchiladas. My mom passed away recently, and I’m ashamed to say that I never learned to make enchiladas. I followed your recipe to make a batch for my dad, and he was so happy! ❤
Oh my gosh! I just made these... DELICIOUS!!! And much easier than I anticipated. Thank you so much for the step-by-step video. I threw some sliced black olives and green onions on top. I gave some to my brother and his family. I can’t wait to see what they think. Thanks again. I hope you are safe at home during this uncertain time.
@@lorikmor Thank you for sharing this with me. I've not been able to freeze them for more than a few days, my husband keeps eating them. I hope you and the family are safe and well.
Thank you! The Best Enchilada sauce is Las Palmas and we have never used any other sauce. When you make the enchiladas the onion added to the enchilada, really brings out the red chili flavor of the sauce and if the sauce out of the can is a little watery, then just add a little corn starch for thickening.
I have never tasted a canned red enchilada sauce as bad as Las Palmas. It was watery, bitter, and had a funky smell to it. It ruined my dinner. Thanks, Las Palmas.
I hate ripped tortillas lol. I fry mine how you showed in your old video 😁😉 i like the Las palmas green sauce with chicken enchiladas. I will try the red sauce now 👍❤️ thank you for sharing. I love your cooking videos!
Thank you so much Ashley for this lovely comment. I'm so sorry it took this long to reply. Please try the red sauce at least once, my husband will only eat red sauce enchiladas. My neighbor makes 2 enchilada casseroles, (1) red sauce with cheese, black olives, green onions and with or without ground beef. (2) her green sauce enchiladas has shredded breast chicken, cheese, green onions she tops them off with sour cream. OOoooohhh so goooood. Let me know if you liked the red sauce chile. Have a wonderful weekend. Christina
I love enchiladas, but have several questions because there's just my roommate and me. Shouldn't the plate for the fresh hot tortillas be lined with paper towels to absorb the excess grease? Can a pan of enchiladas be frozen for thawing and cooking later? What temperature are they cooked at?
Thank you for watching and asking, I don't lay them over a paper towel because they will stick to it when it cools. I wait until the tortillas are completely cooled and then assemble them, bake them in the oven at 350* for 7 to 10 minutes or until cheese topper is melted. I have not frozen them before, so I don't know if they will stick together after thawing and baking. I think they will hold up because they have been fried, so they should hold their shape. I think I will make them tomorrow and then freeze some. LOL I'll let you know what happen. Christina
Thank you for sharing this information! I've tried to freeze them, but someone keeps eating them (my husband!) One thing I do, is keep homemade or can leftover red chile sauce in my refrigerator in a jar, so if I'm running late with dinner I may quickly make them for dinner. Another favorite emergency meal is a few fried eggs and a side of jalapeno re-fried beans. These are my go to meals. Have a wonderful day and weekend.
I always make "wraps" with ground beef and vegetables. It never occurred to me that a tortilla could be fried. I want to try this so bad right now. But I'll have to wait until I can buy the ingredients.
Thank you for watching and yes, that was how my Mama' made them. You can also dip the un-fried tortillas in the sauce and then fry and roll them. It makes a big mess. I don't want to burn my fingers. LOL I cook my dinner super early, around 10 a.m and then just pop them in the oven when it's time to eat. Let me know how they turn out. Christina
