These are simply the best cheese enchiladas I have ever made. I have made these several times since finding this beautiful recipe on your website. I make mine with just a little less cayenne because that can get a little to much heat but wow I love love love these. Thank [email protected]!
Being from San Antonio, the best enchiladas are from Blanco cafe. This recipe comes close to theirs. I found your recipe a couple of weeks ago and have already made the gravy three times! I did add meat to the gravy. It is delicious!
This sauce is delicious!!! I used to use a sauce by old el paso that was like a brown sauce. They quit selling it so i quit making enchiladas because i dont like the red sauces, until i came across this recipe. So much better than the canned stuff!!!!
I have made enchiladas for many many years. I just never could duplicate the sauce that I liked the most. Found your recipe a month ago. Never did I think of making a rue. I made it and My sister and I could not believe that it made all the difference. I have made this now once a week and will never make enchiladas without this gravy.
Me and my family love enchiladas, I have been making the chili gravy using your recipe for a little over a year, and it has actually become my signature dish. Whenever we have I party, am asked to bring my famous enchiladas :) I live in Europe so people are not familiar with the TexMex flavors that much.
I do not take all the credit though, I always refer people to your wonderful recipes. So I just wanted to say thanks for the wonderful food!
I followed the recipe & there is not a whole lot of the gravy to cover as many enchiladas that you suggested cooking up for the recipe. A larger amount of gravy is needed, I shall do some tweaking of the recipe to get enough of it.
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