Comments on: Bean & Cheese Enchiladas – Mexican

By: Bhumi

Bhumi — Sat, 17 Jul 2010 04:05:32 +0000

Hi these enchiladas were great did modify it a little. I sauteed some onions with morning star crumbled protein and a little salt. You can even add a garlic clove. I included this along with some of the beans. I think next time I would like to make some more of the enchiladas sauce. I felt like it wasn’t enough. All in All great recipe

By: SM

SM — Tue, 06 Jul 2010 01:46:02 +0000

Thank you Anuja for the tip..i will try it again.

Thanks for prompt reply.

By: Yogita

Yogita — Wed, 23 Jun 2010 19:01:36 +0000

Thanks, your recipies are wonderful….I used to chk all the diff sites for recipies but now only showmethecurry.com. you guys are doing great job….

By: anuja

anuja — Mon, 07 Jun 2010 15:45:44 +0000

Hi SM,

If you want to make the dish ahead of time, avoid the sauce at the bottom of the dish and inside the enchiladas . Just oil it and lay the enchiladas in the dish. Bake the enchiladas as mentioned in the recipe when you are ready to serve.
Another tip – we sometimes bake the dish as mentioned without the sauce. Once the baking is done, add the sauce and then just broil on high for about 4-5 minutes and serve.
Either way works well

By: SM

SM — Mon, 07 Jun 2010 13:03:32 +0000

Hi Hetal and Anuja,

I have a question regarding this recipe. how do i prevent the tortillas from getting soggy before we eat?

Besides the above question..
You guys are awesome. I found your website about 3 months ago while surfing online…and OMG. I am just amazed. I love your recipes…and the videos are so helpful.
I tried the foccacia bread and it turned out awesomely delicious. Thank you very much for bringing and showing recipes. Keep up the great work.
Thanks again…always a fan,,,
SM