Comments on: Simple Perfect Enchiladas:Ree & Leigh{Anne}

By: Enchilada Casserole – Cinco de Mayo — your homebased mom

Enchilada Casserole – Cinco de Mayo — your homebased mom — Thu, 10 Jun 2010 17:20:42 +0000

[...] PW’s Simple Perfect Enchladas [...]

By: Laura

Laura — Thu, 01 Apr 2010 13:21:41 +0000

They look really yummy! I have a similar recipe for enchilada sauce. When I make it, I add a small amount of milk (yes, I said milk) to the sauce. It gives it a bit of a creaminess, and no one would ever guess that it had milk in it!

By: Emily Gurney

Emily Gurney — Fri, 05 Feb 2010 19:19:41 +0000

Ooh I was just coming back to see how to make plain cheese enchiladas. I’m glad somebody else already asked my question.

By: Suzanne

Suzanne — Sat, 30 Jan 2010 01:00:04 +0000

Leigh Anne, I FINALLY made the cilantro rice tonight! Sooo yummy! I added a tiny bit of diced onion w/ the butter and used a little bit of tony’s seasoning to give it a little kick!

By: Heidi

Heidi — Sun, 24 Jan 2010 01:16:46 +0000

I’ve made these and they were yummy

By: Barbara

Barbara — Fri, 22 Jan 2010 23:06:49 +0000

Leigh Anne, we had your grilled cheese and tomato soup for dinner tonight, Yum. I searched the web and found that I could use 2 tsp. of vanilla in place of the sherry . It was wonderful.
Used French bread for the grilled sandwiches, will be a favorite from now on.

By: Valerie H.

Valerie H. — Fri, 22 Jan 2010 19:50:37 +0000

This recipe does sound yummy! Thanks for your rice recipe too.
By the way, I just made PW Italian Meatball Soup recipe that she posted earlier this week. It is a very good one if anyone is interested in it. The whole
family really liked it a lot.

By: Leigh Anne

Leigh Anne — Fri, 22 Jan 2010 19:49:06 +0000

My cheese enchilada recipe really isn’t a recipe. But here is how I do it -
The way I make my cheese enchiladas is very simple. I usually just use Rosarita Enchilada sauce straight out of the can but think I will use PW’s version from now on. I just dip the corn tortilla in some sauce and then fill it with grated cheddar cheese and some sliced olives, you could also add onion but I don’t, roll it up. Place in pan, cover with more sauce and cheese and olives! Just cook at 350 until hot and bubbly, yum!!! EnJOY!

By: Jenae

Jenae — Fri, 22 Jan 2010 19:33:24 +0000

Oh this one has been in the family for a long time. It’s a classic, we all love it.

By: Mary Kathryn

Mary Kathryn — Fri, 22 Jan 2010 19:19:51 +0000

Cheese enchiladas are what I always pick too. Do you think this recipe will be good with just the cheese? We’ll see what I decide to do. This made me hungry!!! Thanks.

By: Mollie

Mollie — Fri, 22 Jan 2010 18:58:32 +0000

I’m making these enchiladas tomorrow night for company. But I’ve decided to make your rice, Leigh Anne, it sounds so good! Some in my house have an aversion to tomatoes and chucks of tomatoes but will eat fine salsa and spaghetti sauce…go figure! Your mexican rice will be a perfect side.

I entered the drawing for a trip to the Lodge with PW and I think it was close to the 20k mark!

By: Tamara

Tamara — Fri, 22 Jan 2010 18:30:42 +0000

Yum! Yum! Does Pioneer Woman give any of the caloric info in her recipes: calories, fat, fiber, carbs? Since we are watching these for health reasons, just wanted to know. THANKS!

By: Tracy

Tracy — Fri, 22 Jan 2010 18:25:29 +0000

I was hoping that you were going to say you served it up with your yummy mexican rice! It’s become a family favorite at our house. So much so that we keep a huge canister of white rice on our countertop now so it’s easier for me to scoop! Glad you enjoyed the PW enchiladas… they are on my list to try soon.

By: MMW

MMW — Fri, 22 Jan 2010 17:24:21 +0000

I used to save up and eat at the CougarEat too. Back in the day, that was a splurge.

I’m a vegetarian (milk products okay for us). So how does one make a plain cheese enchilada? Would I skip the ground beef and just make a filling out of the onions & diced chilies and some grated cheese? I’d love some hints. These look amazing.

xoxo MMW

By: Leigh Anne

Leigh Anne — Fri, 22 Jan 2010 16:59:24 +0000

Yes I was number 400 and something! Wish me luck, I’d love to visit the Lodge!

By: Megan P.

Megan P. — Fri, 22 Jan 2010 16:55:36 +0000

These sound SOOO good… Mmmm. Mexican food.

By: Jennie

Jennie — Fri, 22 Jan 2010 16:43:14 +0000

I have made these and love them. My favorite way of making them is with your shredded beef recipe. That meat has such a great flavor and is a perfect filling for those enchiladas. It does take longer to make the enchiladas that way but it is worth it. I make a ton of the meat and just freeze what I don’t use for the enchiladas. So thanks for that awesome recipe, we call it our cafe rio beef because it tastes like their shredded beef!

By: Laurie

Laurie — Fri, 22 Jan 2010 15:42:30 +0000

Will you post your cheese enchilada recipe, they are so good but have never found a great reipe.

By: Ashley

Ashley — Fri, 22 Jan 2010 15:00:40 +0000

This looks so yummy. I’m definitely going to have to try this one! Thanks for sharing.

By: Leslie

Leslie — Fri, 22 Jan 2010 14:56:30 +0000

Sounds so good, Leigh Anne! Did you enter Ree’s sushi trip giveaway??

By: Cindi

Cindi — Fri, 22 Jan 2010 13:17:28 +0000

Yum! I love Mexican too…authentic Mexican. I used to cook some at home but my 7 year old daughter doesn’t care for Mexican at all! The only think I can get her to eat is fajitas but it’s more Southwest anyway. Maybe I’ll give these a try since it’s been a couple of years but I think I’ll do the chicken…not a big fan of ground beef in Mexican.

I tried Ree’s Cauliflower Soup that is on her website yesterday. Well, I made cauliflower and broccoli since that is what I had. It was very easy and really yummy…would be perfect for a ladies luncheon. I posted about it this morning too so stop by if you have time and check out out my post on Ree.