Comments on: Steak Fajita Enchiladas

By: William A. Kuns IV

William A. Kuns IV — Wed, 30 Sep 2020 23:34:46 +0000

COLESLAW? With BEEF FAJITAS? Oh my God…I shudder at the sacrilege! That’s…not southwestern. That’s NORTHERN…like putting bay leaves in Chili. Augh! I’m sure I’ll have nightmares for weeks!

Now, if you’d serve SHRIMP enchiladas with coleslaw, that would be a completely different story! But BEEF? That’s like serving chilled Burgundy with lobster. Yech!

By: William A. Kuns IV

William A. Kuns IV — Wed, 30 Sep 2020 23:27:19 +0000

I’ve been cooking for over fifty years, since I was nine. My mother is Chicana, and she taught me how to cook upon my request. Back in 1969, it was very unusual for a boy to desire to learn to cook, and I’ve never regretted starting out upon that delicious road of learning. I’ve invented many of my own recipes, and I’ve tailored recipes devised by others to suit my own tastes and those that I have been privileged to feed.

Today I thought, “I’ve made all the traditional enchilada dishes that have been the staples of southwest America for generations…I wonder…how about FAJITA enchiladas?” So, I thought that tender fajitas in green sauce and flour tortillas might be a good bet, but I decided to see what others might have created, and what do you know? The first such recipe I read was very much like the idea I’d come up with. I didn’t invent it, but I am sure I’ll enjoy eating it! Your recipe looks very tasty. I’m sure I’ll enjoy it immensely.

By: Aggies Kitchen

Aggies Kitchen — Mon, 24 Sep 2012 11:48:35 +0000

In reply to Phyllis. Hi Phyllis! Do they sell any kind of enchilada sauce? A red enchilada sauce would work well, or you can even bake with a little salsa instead. Enjoy!

By: Phyllis

Phyllis — Fri, 21 Sep 2012 14:34:10 +0000

This sounds wonderful!! I have a question, though. I’m a Mexican food-loving American who lives in England. I’ve never seen Old El Paso Verde Enchilada Sauce in our grocery stores. We have a few Mexican choices, and the UK’s improving–certainly much better than when I arrived 10 years ago!! Any suggestions for what to use in place of the sauce?

By: Diana

Diana — Mon, 19 Apr 2010 18:53:42 +0000

What a lovely meal! This is one the family would love!

By: Wendy (The Local Cook)

Wendy (The Local Cook) — Mon, 19 Apr 2010 16:22:25 +0000

Yum! I have been on a huge Mexican food kick lately.

P.S. Congrats on being one of the top 50 mom food bloggers!

By: tasteofbeirut

tasteofbeirut — Mon, 19 Apr 2010 03:39:01 +0000

I love enchiladas and I make them from scratch about once a year! Yours look so scrumptious and with the canned sauce a heck of a lot easier to put out!

By: Fearless Kitchen

Fearless Kitchen — Fri, 16 Apr 2010 15:37:03 +0000

This looks delicious. I love the flexibility you’ve incorporated into the recipe!

By: Julie

Julie — Fri, 16 Apr 2010 04:02:56 +0000

I think these look so good..very nice indeed.

By: Diana @ frontyardfoodie

Diana @ frontyardfoodie — Thu, 15 Apr 2010 17:37:57 +0000

Cutting out meat was super easy for me. Mostly because I don’t actually like meat. I find that occasionally I’ll have some type of cured meat and it’s because cured meat least resembles an animal’s flesh.