This is not the Enchirito of when I worked at Taco Bell in 1980-81...Although it had a pleasant taste, and the tortilla was good, it was not what it was back then.  Lacked cheese.  At a total price here in Mayberry of $4.49, it is a one off for me.  Although I am thinking of making some flour Enchilada's!

Even with inflation factored in, almost 2 the price as back then!

Never had one of those. I would rather do chipotle than taco bell. That is a big difference in appearance.


The best enchiladas I have ever had came from a lady that made up a bunch of things and then had someone take them out and sell it all out of the truck of her car.. we have been to several different Mexican restaurants and none have been as good as that ladies were.

Never had one of those. I would rather do chipotle than taco bell. That is a big difference in appearance.


The best enchiladas I have ever had came from a lady that made up a bunch of things and then had someone take them out and sell it all out of the truck of her car.. we have been to several different Mexican restaurants and none have been as good as that ladies were.

Not a fast food place, but we have a Mexican restaurant near us that great food. All of it.
As for Chiplotle, I ate there "once"  Was not a fan of a rice burrito.

Never had one of those. I would rather do chipotle than taco bell. That is a big difference in appearance.


The best enchiladas I have ever had came from a lady that made up a bunch of things and then had someone take them out and sell it all out of the truck of her car.. we have been to several different Mexican restaurants and none have been as good as that ladies were.

Not a fast food place, but we have a Mexican restaurant near us that great food. All of it.
As for Chiplotle, I ate there "once"  Was not a fan of a rice burrito.

I usually get the burrito bowl.

These are the best enchiladas I have had. Made these yesterday and finished eating them today.

Enchiladas made from flour tortillas just aren't right.

Sent from my moto z4 using Tapatalk

I was excited when I read they had brought back the enchirito, but after seeing the pics here in comparison to the original - unfortunate!

We make a batch of enchiladas with left over turkey or chicken. It's an extremely easy meal to make and sooo good - they look like what Hank D posted!

What are you using for sauce, I have never made them, so I will have to go look for a how to.

Most supermarkets will have red enchilada sauce, some will even have green too!

I bought a can of Old Elpaso red. Wasn't sure if people made their own or used store bought.

I bought a can of Old Elpaso red. Wasn't sure if people made their own or used store bought.

I will usually try and customize one of the canned sauces.  Sometimes add more tomato sauce and also more spices -- cumin, some chili, etc.  Sometimes the cans are a little bland.

The GF wanted to stop at Taco Bell for lunch. I tried one of these. Also had 2 hard tacos.
 Mine didn't look as nice as your did Bentley.

They always looked more like the ones you guys are taking pictures of now when I used to have them so I always got them with extra cheese. I still want a chance to eat them will just make sure to do the extra cheese. I really don't like corn tortillas and prefer flour myself. One of the brands at the grocery store makes flour street taco shells that are zero net carbs and have a nice texture to them still so we usually get those for smaller things. Being diabetic I try to save my carbs for the things that need them. 

What are you using for sauce, I have never made them, so I will have to go look for a how to.

We just use store bought cans - either red or green, we like them both.

Here's the recipe we use, it's so easy:

   • 1 large can enchilada sauce
   • Corn tortillas
   • Turkey or chicken meat, cooked
   • Monterey jack cheese, grated
   • Green or white onion
   • Olives, sliced

Heat enchilada sauce in pan. If using white onion, heat onion in sauce until soft.
Heat tortillas in sauce until flexible.
Fill each tortilla with meat, onion, grated cheese, and olives.
Roll up each enchilada and place into glass baking dish.
Cover enchiladas with remaining sauce, onion, cheese, and olives.
Bake in oven at 350F until hot throughout.

I know olives aren't a traditional ingredient. I also don't usually try to roll the tortillas up as they will often break, so I just stack it into a casserole.

Good call on the extra cheese.  I also added two packs of Diablo sauce and no beans.

 [ Invalid Attachment ]