Comments on: ENCHILADAS

By: Loretta

Loretta — Sat, 09 Jan 2021 07:11:55 +0000

Karen,

Small cans of tomato sauce are the 7.75-ounce size if using El Pato, methinks.

And “enchilada sauce” is not likely the same as something labelled “tomato sauce.” The enchilada sauces have all the spices added already for enchiladas.

But Diana’s recipe is, like Captain Jack the pirate said, “more like guidelines.” Not exact. Have fun and make it to your taste!

Cheers,

Loretta
Diana’s Webmistress
And Someone Lucky Enough To Have Eaten Enchiladas Cooked By Diana!

By: Karen James

Karen James — Thu, 11 Jun 2020 18:00:44 +0000

I made these two nights ago using plain tomato sauce with added ground ancho chili powder and sadly it was not remotely ancho-ey enough. I want to try again with El Pato. We don’t have it in the stores here in Maine, so I’ll need to order online. Before I do, by small cans do you mean the 7.5-oz cans, and is it El Pato tomato sauce “Mexican Hot Style” or El Pato Enchilada Sauce?

p.s. You might wonder how I came to make this 11 years after you posted it. I read the Outlandish Companion recently and learned about it from that, then came here to see if there might be more details.

By: Courtenay Brown

Courtenay Brown — Wed, 14 Mar 2012 15:03:17 +0000

Thank you SO much for this – I’m going to have my super duper cooking hubby make them up -

By: Rebecca

Rebecca — Sat, 21 Feb 2009 03:30:00 +0000

Thank you so much for the recipe. I made them tonight for dinner and they were a huge hit. Very delicious. I too had the problem of the tortillas falling apart after the hot oil step but I literally dipped them only 2 seconds and that helped.
I also tried your curry recipe in OUTLANDISH COMPANION – another a fabulous dish! The best part was eating leftover curry (and you are right, it gets better “aged”) the next day for lunch while re-reading OUTLANDER.

By: Water Girl

Water Girl — Tue, 03 Feb 2009 23:14:00 +0000

The enchilada recipe was fabulous. My husband loved them. I have made enchiladas in the past and followed the same basic instructions except for the great sauce recipe and I think that is what makes them so good! I also used “super-sized” corn tortillas about 8 inches in diameter which made them easier to roll. Dunking them in the hot oil is the only way to go! Thanks for your great writing and recipes!

By: Spruce Hill

Spruce Hill — Thu, 29 Jan 2009 17:07:00 +0000

Thank you! I am going to link to it today. I am having the leftovers today for lunch. Again the BEST I have ever had!

By: Diana Gabaldon

Diana Gabaldon — Thu, 29 Jan 2009 10:57:00 +0000

Dear Nadine–

Well, yes, it’s a pretty messy undertaking [g], but worth it.

By: Diana Gabaldon

Diana Gabaldon — Thu, 29 Jan 2009 10:56:00 +0000

Dear Spruce--

Oh, of course you can link to it! (Same for anybody else who wants to do that.)

I had a quick look at your blog just now, btw--what beautiful photos of your ice storm!

By: Spruce Hill

Spruce Hill — Wed, 28 Jan 2009 22:57:00 +0000

Diana,
I made your enchiladas tonight for dinner tonight and they were The best I have ever had! It was a big hit with my whole family (even my pickiest eater)

Thanks for the recipe.
Is it ok if I link to you recipe on my blog?

http://sprucehill.typepad.com/
My day to day life while kicking cancer’s butt

By: Nadine

Nadine — Mon, 26 Jan 2009 19:14:00 +0000

Made these last night and I have to say they were amazing but man the kitchen looked like a warzone (red sauce everywhere). We compromised on the frying part and tried brushing them with a bit of oil instead of dipping them in the oil and we added a bit more chilli (we like our food spicy!) other wise we copied the recipe word for word. Yum!