*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
HAHA Great video! Utterly delicious. IF you use an 8" square dish like I did, cut the tortillas in half after heating to make a neat appearance along the edges of the pan (rounded side in.) Thanks again, Chef John!
**Oct. 2019. Made in the "suizas" style - also good. Thanks for the method, Chef John! A keeper, for sure.
My review is only for the enchilada sauce and not the enchiladas themselves:
I recently started making cheese enchiladas on our usual taco night to have a kind of combo plate. I had been using canned sauce for ease but made this recipe tonight (I actually started it yesterday) and wow, I was blown away with the difference it made.
I had been really enjoying my enchiladas before but wasn't expecting just how much better they were going to be with Chef John's sauce.
The only change I made (the part that I started yesterday) was buying dried ancho chilis and making a paste from them yesterday to use in the sauce today.
While making the sauce I thought it was a bit on the heavy side, flavor-wise but, after putting it with the enchiladas, it was the perfect level of spice
It is totally worth the effort to make the sauce yourself and I will not be buying canned again except in the most dire of enchilada emergencies.
The homemade enchilada sauce really is a lot better! I don't know why Chef John (my favorite) calls this easy! It was easier than rolling the tortillas like I have done in the past, yet still time consuming to make the sauce.