Great recipe. I did make a few changes, used hamburger vs. steak and put a bit more onion and garlic in that recipe called for. They were YUMMY! I'll use this recipe over and over again.

I, too, used ground beef and enchilada sauce instead of the sirloin steak and tomato sauce. These taste great! They do not take any longer to put together than any other enchilada recipe. I will keep this as my favorite Beef Enchilada recipe!

This was an ok recipe. It seemed to be missing something. A spice, an ingredient, I'm not sure what exactly. It was good, but I'm not sure I'll make it again. I put too much sauce over the top of the enchiladas.

While it was certainly edible, this just didn't turn out to be a hit. I can't put my finger on the problem, but I think it was the tomato sauce. It was bland and soupy. If I spent enough time thinking about it or reading the other reviews I could probably tweak this until it worked, but I'd rather just hunt around for another enchilada recipe.

This was a very tasty dish. I made a casserole instead of the rolled enchiladas as my tortillas wouldn't hold up. I also added a bit of cumin and salt to the tomato sauce. Will definitely make again.

Good concept except the tomato sauce makes the dish sweet. Why not just continue with the red chile powder and make a sauce? I think tortillas need to either be fried or sprayed so they don't get mushy during the cooking process. It's a hassle, but in New Mexico, red chile is a serious business and enchiladas are a big topic.

Awesome. A new favorite in my house!

This was awesome. I used ground chicken instead of beef and I don't think it could have been better. I also spreaded some black beans and rice in the wraps with the chicken. We had left overs and they didn't last long! That says a lot in my house!

I followed some of the advice from a few of the reviewers. The corn tortillas were a pain to use so our Enchiladas ended up being more of an Enchilada Lasagna. I also used canned Enchilada sauce, it was still good. We saved the sour cream to add at the end.

These were pretty good. I did add some spices though and thought it probably would have been pretty bland without them. Did not put the sour cream in prior to baking, but did put some on top before serving.

MY FAVORITE!!

that was wonderful my entire family loved it and want it to be a regular at our reunions,thanks for a great dish.

Awsome. Easy to prepare and the family loved it. I did have to use some corn tortillias and flour ones to keep everyone happy. I'll be doing this one again soon. Thank you.

This recipe was good. It is not the best enchilada recipe I have ever had but I will definitely make it again. If you want authentic mexican enchiladas, these are not for you. There is a lack of spice I am guessing from not using enchilada sauce. These have a sweeter taste to them due to the tomato sauce. The only thing I changed was I used shredded beef instead of the recommended meat. These are great reheated. I will add more cheese on top next time. I love sour cream so I used it as recommended and had no issue with it. Oh and I had an obscene amount of beef left over. It couldn't all fit in the corn tortillas. I would definitely not recommend flour tortillas as some have mentioned. They will soak up too much of the moisture.

Very good! I used enchalada sauce instead of tomato sauce to give it more of a kick. Yummy!

This was very tasty. I ended up with too much tomato sauce. The mixture ended up being to soupy. I used flour tortillas. They were soggy. It had great flavor. Delicious. I will probably make it again.

My family loved this recipe, and some of them are pretty picky! It was also very easy and any left over filling can be used to make nachos the next day, so be sure to buy some tortilla chips and extra cheese when you go shopping. Tip: instead of just smothering the enchiladas in the tomato sauce, spread the sauce on the tortillas BEFORE you put them in the pan--it makes them easier to squeeze into the pan and fold.