Tex-Mex cheese enchiladas from It's Always Freezer Season: How to Freeze Like a Chef with 100 Make-Ahead Recipes (page 211) by Ashley Christensen and Kaitlyn Goalen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on February 04, 2022

    I came here for the 2 sauces to use with a much heartier filling as cheese enchiladas are a bit too...squishy for us. The guajillo sauce (used to coat/soften the tortillas) and the chile gravy (used as the actual enchilada sauce) are both delicious - complex & distinct flavours with a perfect amount of heat from dried chiles in one & chipotle powder in the other. Note that I cut each recipe in 1/2 and was able to make 1 pan of 6 x 6" enchiladas and have leftovers (enough guajillo sauce to make at least 1 more pan of the same size and chile gravy to make close to double that). I'm very happy to stash both sauces in my freezer.

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