Reviewed: Nov. 6, 2009

I made this last night for the man in my life. I admit I'm no Martha Stewart but I'm not horrendous when it comes to the oven either. This was really easy, but I changed it entirely because it just wasn't working for me. Corn tortilla's fall apart, they would not role for me so I just layered it like lasagna. Also I left the sour cream and salsa out of the lasagna and let them on the side and put it in the oven for tops 10 minutes to melt the cheese. Everything was already cooked. My husband and his best friend ate it all. The whole pan with a little hot sauce of course.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mwalkern

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2009

not worth the time and ingrediants

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heather

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

Very tasty!!! I changed the meat I used boiled chicken breast. This will be a keeper and used often.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

missinglink

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

Yummy! with a capital Y! Super easy. Made it exactly as written, except I heated up some oil in a pan and dipped the corn tortillas in it, to make them pliable. My 2 boys and DH are going back for seconds as I type this. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

iheartbutter

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

This is really good. Next time I'll use McCormick, in the little packet, enchilada sauce. It's a better flavor then a can.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jackie

Cooking Level: Intermediate

Home Town: Corona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2009

this is a great recipe that can be toyed with as you wish.I had some leftover deli roast beef that I had frozen waiting for a way to use it.Read reviews and layered ,warmed tortillas on stove in a pan so they would be easy to handle(these had also been in my freezer).used 1/2 of the tomato sauce.Used up some things in freezer that I needed to use and it turned out very good.thanks. use.Having the leftovers tonite with refried beans and spinach salad.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gail38

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

I make enchiladas many ways and this looked interesting. I used the food processor to ground the sirloin to a chunky texture. All went well until I attempted to fold/wrap the enchiladas with the corn tortilla's. They cracked and fell apart before I even baked them. I would fry the tortillas before filling IF I make this again. Also, use enchilada sauce!!!! Did not use sour cream or green onion. I felt the onion in the enchiladas were enough.....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

besteverdl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

Okay, I can already tell this will be a family favorite. I would however substitute enchilada sauce for the tomato.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

fdevine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

i used this as a base recipe i do that alot when i know how something should be made but im not sure about the steps. i used ground beef and served them with a great guilt free ranch dip from this site.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2009

I made these with ground beef and ommited the salsa and sour cream. I also used a pre-made red enchilada sauce as well as a pre-made green enchilada sauce which added great flavor. My boyfriend loved them! They made great leftovers also! Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

urbrokensecret

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2009

Excellent enchiladas! A bit spicy if you use too many cans of the green chile peppers. I used ground meat and flour tortillas but other than that I followed the recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Emax503

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2009

try it, its the best....i made more layers than just one, due to the fact i had leftover tortillas....it made it super hearty and delicious- almost like an enchilada lasagna!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

AwYeah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2009

Hubby LOVED these...said they were better than many mexican restaurants....only thing is that the kids and I don't care for them so there was LOTS of leftovers..but hubby didn't mind..LOL

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kiana

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2009

These were so good! I served them for company and two people told me that it was the best mexican meal that they had ever had. Served it with the Spanish Rice II recipe from this site, refried beans and guacamole. I did use two cups tomato sauce and two cups canned enchilada sauce rather than 4 cups tomato sauce. Would definately do that again. Thanks for a really good recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sturgeon Bay, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2009

Excellent, makes plenty for leftovers!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

loves2cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2009

This was very good. The only variations I made was using whole wheat tortillas, lean ground beef (browned it with the onions),and I served the sour cream on the side. Left off the green onions, too, as I did not have any on hand. Great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

javamonkey

Cooking Level: Intermediate

Home Town: Kennewick, Washington, USA

Living In: Lincoln, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

Simply AWESOME! I cooked my beef in a crockpot so that it would be nice and tender and easy to shred. I added all the ingredients to the crock pot: sauted onions, garlic, peppers, tomato sauce, chili powder. I also added enchilada seasoning, enchilada sauce, and 1/4 cup of chicken stock. Cooked in crockpot for 5 hours on high. I didn't have black olives, but did add refried beans to my tortilla rolls. This came out wonderful and was full of flavor. My family loved it!

Was this review helpful? [ YES ]
18 users found this review helpful