Special thanks to Good Cook for providing the fabulous kitchen tools to make this outstanding enchilada recipe.
I’m mexican, and I’ve eaten my fair share of enchiladas.
But somehow, whenever I’ve tried to make them on my own, I’ve ended up with a mushy mess of what’s supposed to be enchiladas.
So I’ve steered clear of making them on my own for a long time. Instead, I’ve admired the photos that other bloggers have posted of their amazing looking enchiladas and thought, “How did they do that?” and “How come enchilada recipes never turn out well for me?”
Or, “What’s wrong with me? Why can’t I make such a ridiculously simple recipe taste good?”
Well, assuming you’ve read the title of this post, you know that things have changed.
I can make enchiladas now, AND they taste good. They actually taste good enough to share with people beyond your immediate family. My dad popped in for a sort of surprise visit from Mexico this week. He called on Monday morning to…um…let me know that his flight would be in at 9:15pm and needed a ride to my house from the airport. Yeah. This is
how he rolls his style of living, and we’ve become accustomed to it.
Anyway, he loved them.
Good Cook Touch Kitchen Tools
I used my fabulous Good Cook kitchen tools to make this recipe happen. The tool I used most often and absolutely love is this cutting board.
It was perfect for cutting lettuce, tomato, and cheese for the enchiladas. It doubled as a great surface on which to assemble the enchiladas, too.
To make these enchiladas, you’ll want to make the sauce first. Then as the sauce simmers, go ahead and start prepping the other ingredients.
Perfection is Not Required
Now, when you’re making enchiladas, it’s not like you’re baking a cake. You can use a little more or less cheese than I did or you could add different toppings to your enchiladas. One thing I love about this recipe is that it’s versatile. Just try not to overstuff the enchiladas. You want to be able to roll them closed and remember that the cheese will melt and start to come out, so it’s okay to go easy on the cheese inside the enchilada. You’re going to be putting more on top anyway.
Here’s the full Enchilada Recipe:
I can’t wait to make these enchiladas again!
They were devoured and next time, I’ll be sure to double the recipe so that we can have leftovers the next day.
What’s your favorite mexican recipe?
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A special thanks to Good Cook for sending me with some of their wonderful products to review for this post.