Larry's cheese enchiladas from The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh

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

  • Rinshin on January 26, 2022

    Recipe at https://texashighways.com/eat-drink/recipes/recipes-entrees/larry-s-cheese-enchiladas/

  • Rinshin on September 24, 2021

    Finally found the foolproof method of prepping corn tortillas instead of all other methods such as steaming, brushing with sauce, brushing with oil, covering in damp dish towel, microwaving in damp towel etc which never worked for me. I was looking to prevent breakage, soaking too much sauce and becoming limp lifeless logs. It worked like magic. Used Cheddar and Monterey Jack cheese instead of Velveeta. Used previously frozen enchilada sauce. Made the best version of enchiladas of our dreams. The secret is to fry tortillas for about 30-45 seconds first to bring out masa flavor, prevent breakage and provide more structure.

  • foolcontrol on January 24, 2015

    These are awesome. I make them all the time.

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