I just made this one pot enchilada pie and only added green chiles. Yummy, thanks so much for all you do for us and your community! You are a blessing!!
Thank you Rose. My husband would love this. He eats cheese, ground meat, chicken, cheese tortillas anything, hot sauce anything. He spent most of his younger years in Mexico and is very fluent Spanish speaking gringo :)) A favorite of his is the old fashion recipe of Nacho Eldorado. I make it with layers of corn chips, sour cream, cottage cheese, meat, jalapeños, enchilada and tomato sauce and my spices and I forgot we love lots of sliced black olives on it too. All one pot casserole. It makes enough for 2 days meals for us. It's gone before I can freeze any so your method would work nicely for freezing and canning. I now buy only block cheese because shredded is coated with something and doesn't melt the same or good like block cheese. I think for us the block lasts longer sealed up in seal a meal bags after eat shredding.
Good morning, for me, Jim and Pam. Ive made this for years... like since the 70's, I called it Mexican lasagna, hubby is Italian😂
Месяц назад+11
This looks great. I've done a similar pie using taco seasoning mix in with the meat. I think I would try adding the enchilada sauce to the ground meat for ease of distribution. Thank you for all you do Pam and Jim. You are both amazing!
I wanted to share with you this 1 hour bread recipe start to finish. You can also make buns and bagels with this dough. 4 cups flour and 1 and a half tsp salt in mixing bowl. In 4 cup measure add 1 and a half cups of very warm water and 4 tbsp honey stir to dissolve. Add 1 heaping tablespoon of yeast and let proof. Add yeast mixture to flour and knead for 10 mins. Form into a loaf and put in greased bread pan and let rise. This is a 1 rise recipe. Bake risen loaf for 20 min in 400 oven. Hope you share 🌻
I used to make something similar in casserole size. I would use corn tortillas,whole pinto beans, some potatoes too, and jarred green chile salsa. The pan weighed a ton when I put it in the oven, and I weighed a ton after I finished eating it. Yum though.
Olá Pam! Sou brasileira. Achar seu canal foi um presente de Deus. Não faz parte de nossa cultura conservar alimentos. Agora, posso caminhar tranquila e segura atravez de suas pesquisas e experiencias e prática. Obrigada por compartilhar conosco. Estou começando agora. Comprei uma "Presto" ,pela Amazon, chegou bem. Estou acompanhando seus videos e vou começar. Comprei tb uma desidratadora, e suas colocações foram excelentes, não tenho palavras para te agradecer. Estava ficando triste sobre a temperatura, pois a minha só vai até 90°C, porém nos comentários alguém falou sobre ai ser Fahrenheit. Ufa! Relaxei. Muito, muito, muito obrigada Pam. Amo vocês. Deus os obencoe!
I've made this for years but I use buttered corn tortillas and I don't use refried beans. I do, however, add diced black olives and green chilies. It's a delicious family favorite.
This is very similar to a recipe of mine that I call South of the Border lasagna: a bit of enchilada sauce on the bottom of a 9 x 13 casserole dish, then 6 soft corn tortillas spread with refried beans, covered with sour cream with minced olives, then cotija cheese, then enchilada sauce. then it's 6 more tortillas, taco meat, sour cream, monterey jack and enchilada sauce, with this last layer repeated with cheddar instead of jack.
We've made this for years as mexican lasagna. Have snuck random leftovers in with the sauce ... peppers, corn, etc. Always enjoyed. Thank you for the video. Since the kids are now grown I haven't made this lately but will do that now!
Well, Pam, you've done it again! This looks absolutely delicious! And a lot less messy )for me, anyway) than making enchiladas. I would use the small tortillas and make a couple of these in aluminum pans and freeze them. I am also going to make up a couple of Meals in a Bag with the ingredients ( except the cheese, but I could put some freeze-dried in there). The only thing I can think of to add would be some toppings ... sour cream, diced tomatoes 🍅, chilis, etc. Now I'm thinking of a One Pot Pizza 🍕 Pie!🤔
Thank you for this recipe. We're currently living "rustic" mostly by choice in Oklahoma and this will be a good meal for "baking" over a good bed of coals in cast iron. Will add more sauce for ours, but overall it looks amazing.
There's lots of Mexican food thats really good. I ñever tasted any until in my 20s. As long as there's not much spice , I can eat it. Thanks for sharing your wonderful recipes.
Oh, I’m sure it is absolutely delicious! And with homemade tortillas it just takes it over the top! Thank you for sharing this even though it’s a recipe that’s been around for a long time. It’s so nice to see it done and as a reminder to make it!
Skipped the meat (and jack fruit). Beans, onions and green chilis only with jack cheese. IT WAS EASY and YUMMY. The bottom tortilla was soggy though (skip the sauce on the pan bottom?) Love that it is so easy and fast. Thanks so much!
I’ve made something similar in the past but haven’t made it in a good long while. Thanks for reminding me of an excellent dinner idea. Guess I’ll be making this tomorrow.
Your comment on the refried beans reminded me that I want to start canning some things in half pints. Since it’s just myself and my husband in our house I’d like to reduce food waste. Do you ever can in half pints? Would love to see a video on canning and preserving methods for small households. I know you follow the same processing times as you would for full pints but when I started canning I did everything in quarts and didn’t think much about it. Now I’m trying to be more conscious of how much we really use. Plus newbies to canning might find the topic educational and “can” avoid the same mistakes I made.
After feeding a large family for years I am suddenly cooking for one & it's hard to get used to. I can most everything in half-pints now & not only does it cut down on waste the jars take up less storage space!
Me too, i find I run out of half-pints all the time. I had 6 children and always used quarts. Now also with me and my husband pints are too much. I only use quarts for my brothers tomatoes and beef stew and will now can the stew in pints. Have tons of jars but always out of half pints. I just canned 8 1/2pints of pineapple leaving only two jars left.
This is one of my husband’s favorite meals. It is also an awesome do-ahead freezer meal. I will pit it in the disposable cake pans from the dollar store
I have been working on my basics pantry, using up one-off items that were specific to a certain recipie. I like when you share substitutions and options for recipie items.
This recipe looks incredibly delicious, and I'd love to help you recreate it. Gathering the ingredients is the first step to enjoying this culinary creation. Following the instructions carefully will ensure a successful outcome. I'm excited for you to experience the delightful flavors this recipe offers. Sharing the finished dish with loved ones would make it even more special.
Your comment about saving a half a can of refried beans made me laugh. I just cleaned out the freezer in my refrigerator and I had so many little parts of leftover ingredients. I told myself I’m going to use the whole can next time. So I can relate! Looks good!!!
Looks yummy! I’m also a “common sense cook.” Just use what you have and don’t waste, especially with the current prices. I just had to pay $9.99 for 18 eggs. Green and red peppers were $3.49 a pound! I can’t have chickens where we live, but I will have a larger garden come spring.
I think everyone has variations on ingredients but I'd like to give small word of advice on storage. Separate it into the meal portions you & Jim require. Then in the reheating process you aren't thawing, heating & refreezing all of it. By the 3rd serving you will have cooked it to death - cheese will be rubbery & chewy - you won't enjoy it half as much.
Yum! I would add a salad or some kind of vegetable side dish with it, because that is a very heavy dish! I am watching all your videos as I can. Love the,
We had chicken enchiladas last night with home made tortillas and enchilada sauce. It was my first time grinding wheat and making tortillas but they were delicious.
Prof Pam⚘️ Prof Jim🙂 Good Morning.... This looks yum. I am definitely going to make this....Your ideas have been so nice to make- the loaded burritos, muffin pan mini meatloaf.. So wonderful to have on hand. Thank you Always #teamcantrell❤
Thank you for sharing. Our family has done food storage for years and has come in handy. I followed your lead from the breakfast rolls and made some level one meals. I got disposable foil pans and made sour cream noodle bake (from Ree Dummond recipe), our families Mexican chicken casserole, and turkey pot pie. All 3 in freezer ready when we are. Feels good to have it prepared.
Definitely going to make this one. Will sub the meat for seasoned jack fruit (canned) and add green chilis. YUM. Thanks for the very versatile and easy one pot dish.
Love this idea! I had to chuckle when you said about modifying the recipe so a little bit of something went into the fridge as a leftover. Something I dislike myself. Sometimes I’ll make a leftovers or scrag ends quiche or muffins to use up leftovers. That bit of cheese, cold veggies, cold meat. Then into the freezer. I must try this enchilada pie. I love having nachos occasionally and as I make only one serve for me, end up with lots left over. This will solve the problem! Thank you!
I too have a similar recipe I have been making since the 80's. It does freeze very well in individual portions. However, mine calls for adding avacado slices to each layer (not quacamole). I have never seen another recipe with that ingredient, probably because it fees unnatural! However, they cook up beautifully and add a level of creamy richness that really elevates the pie both in flavor and texture. They sell frozen avacado slices in the fruit section of grocery stores now if you decide to make this out of season. I stock up so I always have them on hand. Because they are frozen, they also work great in a freeze dryer to get quac powder mix. Highly recommend trying it.
Thank you for all your shows. They are amazing. I have now have "canned" venison meat balls and have use of a freeze drier. ( going to learn that art) learned sooo much from you. Never heard of enchilada pie. Looks awesome. Will try. Cheers Bob L.
I'll definitely make this. The enchiladas pie looked delicious when you took it out of the oven all that browned melted cheese! Yum! I will put together a few meals in a bag using canned chicken or keystone ground beef. Thank you so much.
We make this with green chili enchilada sauce and chicken I find that if you dip the tortillas ( we use corn) in the sauce before you layer it will be really moist… we eat our beans on the side… thank you for your videos
We make this but we don't use beans. We add canned corn to the beef. We also cook the onions with the meat. We mix the enchilada sauce in with the meat and season it a little. It is one of our go to meals.
Have you tried freeze drying ground beef? You did not mention having it in your food storage. If yes, do you have a video about it? I trust you and love how you try different things. I am a retired teacher and appreciate your approach.
Pressure canned meat definitely has an overcooked taste to it. That’s why all grocery store canned chilies have that funky taste. When you make that fresh or taco meat fresh and then you try to can it, it develops that funky overcooked taste so anymore I try to freeze these things instead of canning them.
When making this fresh, you can modify it if you like a little crunch by using the pre-crisped tortillas tortilla from the store or crisp your homemade tortillas in your oven. Gives a different texture. A Mexican pizza like from a popular chain. Add shredded lettuce, diced tomatoes, dollops of sour cream and diced green onions on top if you desire.
I will definitely make this (reminds me of Taco Bell's Mexican Pizza) but definitely ) an upgraded version! I will add sliced black olives and diced Ortega green chilis to each layer. And I think I may also consider how to/how much add some Rotel to the enchilada sauce part. Thanks so much for sharing!
I just made this one pot enchilada pie and only added green chiles. Yummy, thanks so much for all you do for us and your community! You are a blessing!!
Thank you Rose. My husband would love this. He eats cheese, ground meat, chicken, cheese tortillas anything, hot sauce anything. He spent most of his younger years in Mexico and is very fluent Spanish speaking gringo :)) A favorite of his is the old fashion recipe of Nacho Eldorado. I make it with layers of corn chips, sour cream, cottage cheese, meat, jalapeños, enchilada and tomato sauce and my spices and I forgot we love lots of sliced black olives on it too. All one pot casserole. It makes enough for 2 days meals for us. It's gone before I can freeze any so your method would work nicely for freezing and canning. I now buy only block cheese because shredded is coated with something and doesn't melt the same or good like block cheese. I think for us the block lasts longer sealed up in seal a meal bags after eat shredding.
Good morning, for me, Jim and Pam. Ive made this for years... like since the 70's, I called it Mexican lasagna, hubby is Italian😂
This looks great. I've done a similar pie using taco seasoning mix in with the meat. I think I would try adding the enchilada sauce to the ground meat for ease of distribution. Thank you for all you do Pam and Jim. You are both amazing!
I wanted to share with you this 1 hour bread recipe start to finish. You can also make buns and bagels with this dough.
4 cups flour and 1 and a half tsp salt in mixing bowl.
In 4 cup measure add 1 and a half cups of very warm water and 4 tbsp honey stir to dissolve. Add 1 heaping tablespoon of yeast and let proof.
Add yeast mixture to flour and knead for 10 mins. Form into a loaf and put in greased bread pan and let rise. This is a 1 rise recipe.
Bake risen loaf for 20 min in 400 oven.
Hope you share 🌻
I used to make something similar in casserole size. I would use corn tortillas,whole pinto beans, some potatoes too, and jarred green chile salsa. The pan weighed a ton when I put it in the oven, and I weighed a ton after I finished eating it. Yum though.
Olá Pam! Sou brasileira. Achar seu canal foi um presente de Deus. Não faz parte de nossa cultura conservar alimentos. Agora, posso caminhar tranquila e segura atravez de suas pesquisas e experiencias e prática. Obrigada por compartilhar conosco. Estou começando agora. Comprei uma "Presto" ,pela Amazon, chegou bem. Estou acompanhando seus videos e vou começar. Comprei tb uma desidratadora, e suas colocações foram excelentes, não tenho palavras para te agradecer. Estava ficando triste sobre a temperatura, pois a minha só vai até 90°C, porém nos comentários alguém falou sobre ai ser Fahrenheit. Ufa! Relaxei. Muito, muito, muito obrigada Pam. Amo vocês. Deus os obencoe!
Thank your very kind words. Please let us know how your canning goes. Jim
I've made this for years but I use buttered corn tortillas and I don't use refried beans. I do, however, add diced black olives and green chilies. It's a delicious family favorite.
Same here. Your version are New Mexico flat enchiladas
I use the green enchilada sauce and always have cans of that on hand. I bet that’s yummy too.
Add olives to one of the layers…
This is very similar to a recipe of mine that I call South of the Border lasagna: a bit of enchilada sauce on the bottom of a 9 x 13 casserole dish, then 6 soft corn tortillas spread with refried beans, covered with sour cream with minced olives, then cotija cheese, then enchilada sauce. then it's 6 more tortillas, taco meat, sour cream, monterey jack and enchilada sauce, with this last layer repeated with cheddar instead of jack.
We've made this for years as mexican lasagna. Have snuck random leftovers in with the sauce ... peppers, corn, etc. Always enjoyed. Thank you for the video. Since the kids are now grown I haven't made this lately but will do that now!
Well, Pam, you've done it again! This looks absolutely delicious! And a lot less messy )for me, anyway) than making enchiladas.
I would use the small tortillas and make a couple of these in aluminum pans and freeze them.
I am also going to make up a couple of Meals in a Bag with the ingredients ( except the cheese, but I could put some freeze-dried in there).
The only thing I can think of to add would be some toppings ... sour cream, diced tomatoes 🍅, chilis, etc.
Now I'm thinking of a One Pot Pizza 🍕 Pie!🤔
Love the way you put in the different options for cooking and or ingredients.
Thank you for this recipe. We're currently living "rustic" mostly by choice in Oklahoma and this will be a good meal for "baking" over a good bed of coals in cast iron. Will add more sauce for ours, but overall it looks amazing.
It's great that you are able to cook over coals, let us know how it turns out. Jim
There's lots of Mexican food thats really good. I ñever tasted any until in my 20s. As long as there's not much spice , I can eat it. Thanks for sharing your wonderful recipes.
Oh, I’m sure it is absolutely delicious! And with homemade tortillas it just takes it over the top! Thank you for sharing this even though it’s a recipe that’s been around for a long time. It’s so nice to see it done and as a reminder to make it!
Skipped the meat (and jack fruit). Beans, onions and green chilis only with jack cheese. IT WAS EASY and YUMMY. The bottom tortilla was soggy though (skip the sauce on the pan bottom?) Love that it is so easy and fast. Thanks so much!
Pam this looks delicious! I’d put a small can of chopped chilies in there as well!
Thanks!
Green chiles in EVERYthing!!!😅😅
@ 💖
I use green chilis when I make this with chicken! A family favorite. Flexes from a small casserole to a huge pan, as needed.
We call this enchilada stack!
Sounds delicious and I now know what I’m making for dinner tonight because I have everything on hand in my food storage to make it. 🤤
My mouth is watering! I will definitely be prepping the cooked meat and onions and freezing in freezer bags. And make this recipe ❤
Thank you!
I’ve made something similar in the past but haven’t made it in a good long while. Thanks for reminding me of an excellent dinner idea. Guess I’ll be making this tomorrow.
Flat enchiladas very popular in New Mexico. Loved them.
Your comment on the refried beans reminded me that I want to start canning some things in half pints. Since it’s just myself and my husband in our house I’d like to reduce food waste. Do you ever can in half pints? Would love to see a video on canning and preserving methods for small households. I know you follow the same processing times as you would for full pints but when I started canning I did everything in quarts and didn’t think much about it. Now I’m trying to be more conscious of how much we really use. Plus newbies to canning might find the topic educational and “can” avoid the same mistakes I made.
Smaller jars are working great for me there perfect
After feeding a large family for years I am suddenly cooking for one & it's hard to get used to. I can most everything in half-pints now & not only does it cut down on waste the jars take up less storage space!
Me too, i find I run out of half-pints all the time. I had 6 children and always used quarts. Now also with me and my husband pints are too much. I only use quarts for my brothers tomatoes and beef stew and will now can the stew in pints. Have tons of jars but always out of half pints. I just canned 8 1/2pints of pineapple leaving only two jars left.
Thiss looks so glad and I was very happy that I have all the ingredients without a trip to the store. See how much you have taught us!
I keep forgetting to tell you I love your new intro tune
This is one of my husband’s favorite meals. It is also an awesome do-ahead freezer meal. I will pit it in the disposable cake pans from the dollar store
Thank you Pam. I always love your one pot meals. And I can usually make them all Gluten free without any trouble. Merry Christmas 🎄
Oh my goodness my mouth started to water. I am making this for dinner tomorrow. Maybe lunch.
Oh my! Thank looks amazing. Can't wait to try it. I love the off grid recipe.
This has got to be my most favorite recipe of yours ❤
I canned a huge batch of black bean and corn salsa earlier this summer, so I will layer that in between each tortilla on top of the meat! Yum!!🍅🫑🌶🌽
I have been working on my basics pantry, using up one-off items that were specific to a certain recipie. I like when you share substitutions and options for recipie items.
I'll definitely be trying this, thank you!
This recipe looks incredibly delicious, and I'd love to help you recreate it. Gathering the ingredients is the first step to enjoying this culinary creation. Following the instructions carefully will ensure a successful outcome. I'm excited for you to experience the delightful flavors this recipe offers. Sharing the finished dish with loved ones would make it even more special.
Your comment about saving a half a can of refried beans made me laugh. I just cleaned out the freezer in my refrigerator and I had so many little parts of leftover ingredients. I told myself I’m going to use the whole can next time. So I can relate! Looks good!!!
I put all of my little bits in small bags, label them and then put them all in a gallon size bag. That way I know right where they are.
This looks like a wonderful dinner for a family of 6. Thank you Pam!
We make a version this at my house using corn tortillas. It’s definitely a favorite.
Looks yummy! I’m also a “common sense cook.” Just use what you have and don’t waste, especially with the current prices. I just had to pay $9.99 for 18 eggs. Green and red peppers were $3.49 a pound! I can’t have chickens where we live, but I will have a larger garden come spring.
I think everyone has variations on ingredients but I'd like to give small word of advice on storage. Separate it into the meal portions you & Jim require. Then in the reheating process you aren't thawing, heating & refreezing all of it. By the 3rd serving you will have cooked it to death - cheese will be rubbery & chewy - you won't enjoy it half as much.
Definitely going to try this recipe. I love freezing the leftovers in small containers. 😊
Making this tonight, thank you for the great idea!! Btw, made your Chicken & Dumplings recipe with homemade noodles TWICE last week...it was SO good 😋
Yum! I would add a salad or some kind of vegetable side dish with it, because that is a very heavy dish! I am watching all your videos as I can. Love the,
Excellent video! We love Mexican dishes and I will be making this soon. Subscribed!
We had chicken enchiladas last night with home made tortillas and enchilada sauce. It was my first time grinding wheat and making tortillas but they were delicious.
Prof Pam⚘️
Prof Jim🙂
Good Morning....
This looks yum.
I am definitely going to make this....Your ideas have been so nice to make- the loaded burritos, muffin pan mini meatloaf.. So wonderful to have on hand. Thank you
Always #teamcantrell❤
Hi , I made this last night With my
Own canned hamburger And enchilada sauce. My family loved it.
This looks so YUMMY!! ❤😊
Looks so delicious thank you 😊
❤ Good morning.. your enchilada dish looks delicious and one I will try. I would add sliced black olive also.. great video thanks ❤
Thank you for sharing. Our family has done food storage for years and has come in handy.
I followed your lead from the breakfast rolls and made some level one meals. I got disposable foil pans and made sour cream noodle bake (from Ree Dummond recipe), our families Mexican chicken casserole, and turkey pot pie. All 3 in freezer ready when we are. Feels good to have it prepared.
Wow! That looks good!
I saw that jar catch - nice job , Pam
Oooh….SO excited about this recipe ❤❤❤
Let us know how it works out if you make it. Jim
Have to make this. Looks delicious and easy. Val C
That looks really good!
I do so enjoy your videos. Your home is beautiful! Thank you and Merry Christmas
Thank you! Merry Christmas to you too! Jim
Definitely going to make this one. Will sub the meat for seasoned jack fruit (canned) and add green chilis. YUM. Thanks for the very versatile and easy one pot dish.
I always have Mexican food for Christmas so I will be doing a version of this!
This looks delicious!!
Love this idea!
I had to chuckle when you said about modifying the recipe so a little bit of something went into the fridge as a leftover. Something I dislike myself. Sometimes I’ll make a leftovers or scrag ends quiche or muffins to use up leftovers. That bit of cheese, cold veggies, cold meat. Then into the freezer.
I must try this enchilada pie. I love having nachos occasionally and as I make only one serve for me, end up with lots left over. This will solve the problem! Thank you!
We watched your video late last night. I made it for lunch today. It was very good. I added mild green chilies on top.
That sounds delicious. Jim
I too have a similar recipe I have been making since the 80's. It does freeze very well in individual portions. However, mine calls for adding avacado slices to each layer (not quacamole). I have never seen another recipe with that ingredient, probably because it fees unnatural! However, they cook up beautifully and add a level of creamy richness that really elevates the pie both in flavor and texture. They sell frozen avacado slices in the fruit section of grocery stores now if you decide to make this out of season. I stock up so I always have them on hand. Because they are frozen, they also work great in a freeze dryer to get quac powder mix. Highly recommend trying it.
YUM YUM YUM....thank you so much for this recipe. We love this kind of food. 😊🥰🥰🥰
Wow it looks delicious
Oh, that looks SO good. Yum!
Made this recipe...so very good!
Thank you for all your shows. They are amazing. I have now have "canned" venison meat balls and have use of a freeze drier. ( going to learn that art) learned sooo much from you.
Never heard of enchilada pie. Looks awesome. Will try.
Cheers Bob L.
We’re having this tonight yum
This looks delicious!! Thank you for showing us this recipe!
Great looking recipe. I love the way you presented the options. Thank you.
I'll definitely make this. The enchiladas pie looked delicious when you took it out of the oven all that browned melted cheese! Yum!
I will put together a few meals in a bag using canned chicken or keystone ground beef.
Thank you so much.
I like the idea of having the Meal in a Bag. I have pizza 🍕 and spaghetti 🍝 ones made up and will make a couple of these. Thanks for the idea.
Looks yummy.
Thank you wonderful🥰💚💛🙏Oregon
Thank you two! This looks great, I could have this for breakfast.
It would make a great breakfast. Jim
I have everything also so I may make this this weekend.
Your videos are always so interesting. You go over so many varying topics. Thank you
Looks great
Gotta make this. Looks so yummy. And im going to watch your homemade tortillas video. Trying to teach myself how to make them
Def going to make this.
Looks so good.
We make this with green chili enchilada sauce and chicken
I find that if you dip the tortillas ( we use corn) in the sauce before you layer it will be really moist… we eat our beans on the side… thank you for your videos
Sounds Fantastic! Jim
Yum! That looks absolutely delicious.
Looks delicious ❤
This is one I will try. Thank you for sharing
I am definitely trying this thank you.
Oh yum, I made something like this years ago, I will definitely try your recipe though….maybe tomorrow.🇨🇦🌷
We make this but we don't use beans. We add canned corn to the beef. We also cook the onions with the meat. We mix the enchilada sauce in with the meat and season it a little. It is one of our go to meals.
Have you tried freeze drying ground beef? You did not mention having it in your food storage. If yes, do you have a video about it? I trust you and love how you try different things. I am a retired teacher and appreciate your approach.
That looks fantastic!
Pressure canned meat definitely has an overcooked taste to it. That’s why all grocery store canned chilies have that funky taste. When you make that fresh or taco meat fresh and then you try to can it, it develops that funky overcooked taste so anymore I try to freeze these things instead of canning them.
Looks incredible. Thanks for sharing
Country hick here, I've never had an enchilada of any kind -- but man that looks really good.
Great job
Thanks! Jim
Thank you!!!
You are very welcome! Jim
I’ll be making this tonight!
New viewer here. That looks DELICIOUS ! I will definitely try this one. Thanks for sharing. 😊
Looks so good. A little sour cream on top and done.
It looks yummy! I will try this recipe👍
When making this fresh, you can modify it if you like a little crunch by using the pre-crisped tortillas tortilla from the store or crisp your homemade tortillas in your oven. Gives a different texture. A Mexican pizza like from a popular chain. Add shredded lettuce, diced tomatoes, dollops of sour cream and diced green onions on top if you desire.
I will definitely make this (reminds me of Taco Bell's Mexican Pizza) but definitely ) an upgraded version! I will add sliced black olives and diced Ortega green chilis to each layer. And I think I may also consider how to/how much add some Rotel to the enchilada sauce part. Thanks so much for sharing!
GREAT dish Thanks❤😂
Thank you, I will try this!!