Anonymous wrote:

Anonymous wrote:Doesn't look good, looks pretty flavorless as a matter of fact. The only "flavor" you are getting is what is coming out of the can.

Yup...basically what Americans consider home cooking. But that is pretty typical of the Pioneer Woman, people who cook out of a can and eat cheese out of a bag...that's her demographic.

Uh huh....so where is your recipe grumpy lady? We will wait.

Anonymous wrote:Doesn't look good, looks pretty flavorless as a matter of fact. The only "flavor" you are getting is what is coming out of the can.

Yup...basically what Americans consider home cooking. But that is pretty typical of the Pioneer Woman, people who cook out of a can and eat cheese out of a bag...that's her demographic.

NP. I think that they look really good actually. Simple and pretty easy. I'm going to try this recipe because I can see how the sheer simplicity of the ingredients would make this a crowd pleasing dish. Serve with an assortment of hot sauces to add kick if you want.

Doesn't look good, looks pretty flavorless as a matter of fact. The only "flavor" you are getting is what is coming out of the can.

THIS IS SO CREEPY, OP -- I MADE THEM LAST NIGHT!

They were a huge failure for me. Very, very soupy. Just waaaaay too much sauce. The flavor was delicious, but it was like chilli with soggy pieces of tortillas in it. I have an electric oven, not sure if that affected it. It was a lot of work, so I'm not sure I'll try it again.

Can't vouch for those, but Emeril's recipe is excellent. I use a rotisserie chicken for the filling part.

I make quick enchiladas pretty regularly, turns out pretty similar to the Pioneer Woman's recipe, or I use leftover crock pot pulled chicken instead. I think they would freeze well. I use corn tortillas from the grocery store, onion, a can or two of enchillada sauce, some homemade blender salsa that I often have around, some mexican blend cheese, a can of green chiles. Put it together and bake for 20 minutes to melt the cheese and its done.

I usually just dip the tortillas in warm enchilada sauce to soften them up instead of oil--gets the job done and you don't have extra oil.

I don't care for ground beef in my Mexican food. If I make enchiladas it's shredded beef or chicken.

I made them once years ago and I think we liked them but thought they were really heavy.

Anonymous wrote:Thank you!

Follow-up: do you think they would freeze well?

PP here. Don't think it'll freeze well. This is something that needs to be fresh.

Cant vouch for the pioneer woman recipe, but I recently made this and it was so good and so simple.

https://cooking.nytimes.com/recipes/1018153-chicken-enchiladas-with-salsa-verde

The most difficult part was dipping (because you only do it for a few seconds) the tortillas in the hot oil. And the tomatillos, it mentioned you can use canned and I did that (they were in my grocery store right next to the old El Paso/Ortega taco fixin's). The salsa verde with canned tomatillos was delicious.

Thank you!

Follow-up: do you think they would freeze well?

My gf's and I have used this recipe for several get-togethers and everyone has loved it. Definitely make it. You won't regret it.

I made them for a holiday dinner and they were a huge hit.

Has anyone made these?

http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe0

Are they worth all the steps? I know they look easy, I just can't stand lots of steps if the end result isn't good.

Her recipes are hit or miss for me. Chicken Spaghetti was blah, pecan pie was AMAZING, etc.