Reviewed: Apr. 20, 2007

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

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Reviewed: Mar. 12, 2007

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.

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mtj

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Reviewed: Feb. 28, 2007

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.

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Keekers

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Nov. 22, 2006

I had high hopes but this one missed the mark. The beef mixture is tasty but when assembled ... not so good. Edible though. Won't try again.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 15, 2006

An excellent recipe, and very flexible for changes. I used ground beef instead of steak, which is my personal preference for this kind of dish. I left out the green onion because I didn't have any on hand. Finally, I used Hunt's tomato sauce--which I found in another enchilada recipe--and it was the bomb. The meat mixture was superb, something that could be used for many other recipes. Making it with Hunt's sauce does make it seem more like an Italian dish than Mexican. I look forward to trying enchilada sauce next time, as other reviewers have suggested. Do note: Corn tortillas break easily, especially if they are small or overfilled. Because the ingredients in this recipe mesh together, this comes out like an enchilada casserole, which is fine. It was wonderful.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 8, 2006

I've made this recipe 3 times now and each time i did it differently trying to make it better. This is what you do: Use steak-ums instead of beef. Don't put tomato sauce on top. I used flour tortillas. Who likes cooked sour cream? eww. Basically, follow the recipe for the meat and then roll up in flour tortillas. Then only put cheese on top (i used monterey jack/colby) and bake. Then on each person's serving, add sour cream, chopped green onions, chi chi's salsa... This tastes really good!

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amethystshells

Cooking Level: Expert

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Reviewed: Aug. 24, 2006

Simply wonderful! I used lean ground beef instead of the steak and added taco seasoning to it. I also used enchilada sauce from a can instead of tomato sauce.The only other change I made was I sprinkled the olives on top instead with the cheese. Easy, and delicious! They were even better the next day! I will look no further for a great enchilada recipe! This one rocks!

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Marlena

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Reviewed: Aug. 20, 2006

Used ground turkey with this recipe; omitted the olives and made a homemade enchilada sauce. The sauce in this recipe needed some work. Found the filling to be a bit boring so I added a can of bean and bacon soup to the mix. Everything needed more seasonings.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 19, 2006

I cut the recipe in half, it worked out to about 8 tortillas in a 7x11 pan. Used round steak, mixed 1 cup of hot enchilada sauce with 1 cup of tomato sauce. didn't use the salsa, it was saucy enough without it. Less sauce would still be good. Served the sour cream on the side.

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DEBMCE4

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Reviewed: Dec. 10, 2005

Yummy recipe! Fun too, I liked filling the enchiladas. I substituted flour tortillas for corn tortillas and canned jalapeno peppers instead of chile peppers.

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sam

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

Living In: New York, New York, USA

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Reviewed: May 24, 2005

This was a great recipe. The enchilada's had so much flavor and it was so easy!

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Holly

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Reviewed: Apr. 14, 2005

This was pretty good. I used some home made enchilada sauce in place of half the tomato sauce mixture.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Feb. 22, 2005

Was good. We used a package of fahitta mix to the tomato sauce. Gave it a good kick. Also added a minced jelepeno to half for the adults.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jan. 15, 2005

This is the first recipe I've cooked from this website and it was lovely! I live in Yorkshire, England and this recipe was my first experience of cooking Mexican food. Thank you for a great start.

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Sarah2006

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Thorne, Yorkshire, England, U.K.

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Reviewed: Oct. 20, 2004

OK but for best results fry the tortillas lightly in hot oil for about a second on each side to make them softer, then dip the tortillas into the warm sauce and pour remaining sauce on top,use authentic mexican cheese instead (cotija or queso quesadilla)

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Monrovia, California, USA

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Reviewed: Aug. 24, 2004

Oh my! These were delicious. I confess, I used ground beef and tweaked a few small things, but none of my changes were significant. My old enchilada recipe is going in the trash.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 21, 2004

This recipe would be good if it were more authentic.. add comino and paprika.. ground beef omit the olives and try American cheese.. melts better.

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RHONDA35

Cooking Level: Expert

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 13, 2004

This was sooo good! It has to go with rice on the side we decided next time. It was really easy to make and to enjoy.

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MISSJUNGLETTE

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Reviewed: Jun. 12, 2004

I took the advice of the other people - I used jalapenos instead of regular green chiles - I mixed the beef with salsa and cheese and I covered the prepared enchiladas with enchilada sauce - very good and leftovers were even better.

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MISSYPARTRIDGE

Cooking Level: Intermediate

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Reviewed: May 28, 2004

I used fresh jalapenos(6) instead of canned chiles for extra "kick". My wife had the left overs for lunch the next day and said they were even better the next day. I think my kids could "take it or leave it" on this one but my wife and I both liked it alot. The kids can eat PBnJ next time I make it :)

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