I know I’m weird but I always like to know the origin of foods I eat.

I agree😊

People that have nothing to do but wine, oops wrong spelling whine😢😂

I'm 69 years old. As a Mexican girl growing up in the 1960's when a lot of Mexican products were not easily available in the stores, I learned to cook from scratch from my mother and grandmother. As the years went by, more canned and packaged seasonings were made available in stores. So I took the shortcut and used them. It was easier and faster. A few years ago I discovered I had stubborn high blood pressure that even with medication it was hard to control. I studied causes, high sodium in processed food. I began to monitor my blood pressure daily to compare with what I ate the day before. Indeed the higher the sodium in processed quick and easy canned and packaged seasonings caused high blood pressure the next day. I went back to old school. I started preparing my meals from scratch sauces from dried peppers, and even my own tortillas as my mother and grandmother taught me. I can control my sodium and season with salt at the table if I need to. Adding salt at the table tastes more salty than when incorporate it into the dish where it disappears into the other ingredients and you intake less salt. As a Mexican I do use the crockpot. Cooking beans in it is very convenient. I don't have to watch it and it doesn't burn my beans like it would over an open flame. I also like to cook beef for shredded beef burritos and pork to shred for tamales. I use my food processor instead of a molcajete (mortar and pestle) to grind my peppers, to make salsa and guacamole. I use my stand mixer to prepare and knead flour tortilla dough. It's easier on my arthritis. So using appliances to prepare food is not an issue in many Mexican households, it's the canned and packaged seasonings. There is a big difference in taste too. It's like having spaghetti in an Italian restaurant and spaghetti-o from a Chef Boy-r-dee can. Although I have less sodium intake and my blood pressure is well under control now, I am not suffering for lack of taste. I had forgotten how good real homemade Mexican food tastes. I remember my mother and grandmother with love and gratitude who taught me how to cook that food as a child.

@@ThePhoenix6931 Amen! Thanks for sharing!

Good tip. They even grow in the refrigerator.

Do you have to plant them in soil eventually?

Thanks for the tip.

Awesome tip! Thanks

@@sanjose528 I did. They seemed to do better in fresh water vs the planting after root formation.

Might use yogurt or cottage cheese. Or heavy cream. Well anyway the dish look yummie. Lois

🤢

Yep, hot mess, ha,ha!!!

Mexican rice or white rice, ha,ha,😂😂❤!!!

Since I don't like pasta, and usually Mexican food very rarely use any if no pasta at all, au gratin sliced potatoes would be EXCELLENT in there!. I would then transfer the removable pot into an oven to melt and crust the cheese. Mmm!! I think I know what I'm making for dinner!!

Omg

I came to the comments to also say if pasta isn't your thing use rice because I'd probably go for the rice route myself. ❤❤

I agree pasta is good for some dishes but this would definitely call for rice. Yum I can't wait to make some and try it .Serve it with some refried beans with a little cheese on top and topped off with a few black olive slices Double Yum!!

Nah

And Cilantro😋😊

Yes, to all the added ingredients. I think I would use a bag of corn chips like fritos. I would add them near the end of the cooking time. I just can't see noodles with Mexican food. MAY RICE !!

@susanstrange3436 I make a spicy Diablo Fettuccine Alfredo with Chipotle peppers so I am on that noodle train.

Yummmmm. Great idea!!!

With the high cost of enchilada sauce today ( $3-$4 for each large can) this would be a good time to make a large batch of homemade sauce, use 56oz and freeze the leftover after you try this recipe. If it is as good as it looks you can freeze in batches to make again and use the leftover sauce for regular enchiladas. I don't know about you but my grocery, gasoline and electricity expenses have risen 50 to 100% depending on the item in the past 3 years. This looks tasty and I imagine would make great homemade frozen dinners with the leftover.

Canned enchilada sauce does not taste like an authentic enchilada sauce made with dried and/or fresh chilies, tomatillo, tomatoes, etc. If it's an authentic Mexican restaurant they will not use canned enchilada sauce.

Great idea. Did you use one 8oz package or two? I have plenty of cream cheese and not enough sour cream. TIP: Unopened cream cheese is still good over a year after the sell by date so don't be afraid to buy at a discount price and think you have to use before the date. The longest I've tried was a year and a half past and was good. Tasted the same as fresh. IDK why this works except that foil seal is completely air tight. ❤

@@jimlongino8420 I have a recipe that uses loads of cream cheese, chicken thighs, one 24 oz tostitos sauce mild, two 8 oz of cream cheese and taco seasoning.. put it all together In a crockpot and heated on the low for eight hours.

@@Sappy_Samara Ty. I'll try that. That sounds better than enchilada sauce.

You can melt the cream cheese with a half cup of chicken stock and add to taste if you like.

Onion and chives cream cheese.......yum

I find that Las Palmas has a slightly bitter aftertaste. I personally would find a different sauce.

If she would have left out the part that she learned the recipe in Mexico there wouldn't be so many negative comments. I think that made the difference.

@emmel4fun maybe she did! People in other countries don't always stick to what is the "norm" for where they are from. Example: My beloved friend Salvador, who is from Mexico, loves Velveeta cheese! I know. Yuck. But he uses it in everything! The person who shared the recipe with her could've gotten it out of a magazine? Don't we Americans enjoy recipes from around the world? I know I do! And I love adding my own "touch." I hope everyone is having a beautifully blessed day!❤️🙏☮️

Not from mexico. She is obviously a LIAR !

That's why people are upset Kelly joyner.

She didn't say it was Mexican recipe.

Same. Literally making this as we speak and added both

Or some even type info up on screens they leave up for a few seconds so they can be screenshot - OR they link to a blog, recipe page, etc. Sometimes, people have to build up to getting to these stages.

Its really just a few ingredients like calm down, you can always rewind if you have that bad of a memory😂

@@brittanygoodwin4041 I believe you are the only one who needs to calm down, I simply made a polite suggestion/request. Not sure how that's not "calm".

😊

Bull #@$%. Canned enchilada sauce in EVERY major grocery store.

I do a crockpot saucy chicken filling and layer it with the cheese over tortillas, corn or flour work-in a pyrex 9x12 baking dish and bake til it’s bubbly. Served with a salad and mexican spiced rice cooked in chicken broth. It’s like enchilada style lasagne. The tortillas taste amazing instead of pasta. My mouth just watered. lol 🤤

It looked really wet-- I bet rice would help

Where can u buy liners I never heard of them 😢

Usually in the "Ziplock" baggies section of your grocery store. They rock!

@@chiggermagnet, plastic?

@@rosemarie-dj4bn AMAZON

For real? 🤨

Exactly. Mexicans don't cook using canned ingredients and a crockpot.

Try Goya Sauce NOT Rotel.

You could lose. Thighs are ugly.

I legit LOL'ed upon reading this 🤣

We don’t use enchilada sauce in NM. We have NM red chile.

Great idea!!!

And you know ALL THE MEXICANS right??

​@@badpapa8252Right on !!

@@badpapa8252didn’t know Mexican food also doubles as Italian food 😂😂😂 fkn pasta🤣🤣🤣💀💀

@@LANsolo12 So you don't think anyone in Mexico eats pasta? She didn't say it was "Mexican food" just that she learned the recipe while in Mexico. Quite a big difference. (And side note: Pasta is from China, NOT Italy 😂😂😂)

@@badpapa8252 corkscrew pasta is from Italy bud

What's the big deal If it taste good eat it You know 😂

I think she forgot to add the “New” as in New Mexico. Looks more like from New Mexico or Texas especially with all that cumin she added 😫

Jeez you guys....give her a break...

​​@@lynnstorm4590It may be good and all but it does make us curious since she mentioned she learned it in Mexico. Had she said she got the recipe from a friend or she learned it in Texas, she wouldn't have all these replies.

This is so good!

Tacos are the best!

You are correct. Mexicans don't cook stuff like this. They cook from scratch.

😂😂😂😂

What gave it away, the canned ROTEL? 😭

@@karenmccareon7325you mean “rotella?” 😂😂😂Also this guy doesn’t credit the OP. Nothing about it is authentic.

I have that same thought.