Spicy tomato-sauces enchiladas with Jalapenos and aged cheese

From Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Cookbook

Author(s): Rick Bayless

Page 176

Cuisine: Mexican

enchiladas

Reviews

2 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

johnson6708

15 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

It was ok. At the end of the day it was like enchiladas with melted cheese. I used garden tomatoes so the sauce was sweet. Ok, but I don't think I'd make it again.

Report

sturlington

15 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

We all really like this. If you follow the recipe as directed, the end result is more like a snack than an entree. I added shredded, poached chicken to give it more substance. It would probably also taste good with scrambled eggs as breakfast enchiladas.

Report