I make these one's and they are yummy! A little more owrk because you make your own sauce but it's worth it.

http://www.peanutbutterrunner.com/the-best-homemade-chicken-enchiladas/

Anonymous wrote:I AM ABOUT TO MAKE THESE. will report back.

Well I made a different recipe! The chicken ones, but with boneless thighs. Delish!

http://thepioneerwoman.com/cooking/chicken-enchiladas/

I AM ABOUT TO MAKE THESE. will report back.

I will reveal a guilty secret.

People rave over my cheese soufflé, which I make with cheddar cheese and Parmesan cheese.

They always ask for my recipe and always say that it's somehow never as good as Inmake it.

Do you know what my secret is?

Pre shredded extra sharp cheddar cheese from Kraft (hangs head in shame).

Yes. You heard this. And do you know why it's so good for soufflés? Because it's very dry due to the substance added to prevent it from clumping in the bags. When it melts in my soufflé base it doesn't release extra moisture that you get from high quality cheddar and keeps the batter as dry as possible. Which is perfect for soufflés.

So there is a place for pre shredded cheddar cheese in my kitchen

Anonymous wrote:
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.

To be fair, however, PW recommends NOT using pre-shredded cheese, as it doesn't melt as well as freshly shredded cheese.

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.

There are plenty of legitimate gripes about Americans and their tendency to cook with overly-processed "convenience" foods. Cooking with pre-shredded cheese is not one of them.