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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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Feb. 9, 2004

This was a very good recipe. First of all I thought 2 cans of chiles were too much used 1-1/2 as they did not seem to add any heat to the recipe. Instead of the tomato sauce, I used jar of Enchilada sauce and 1-cup of Salsa. Instead of Cheddar cheese I used Mexican cheese and 6" flour tortillas. I let one of my friends from Mexico taste them and he thought they were good but stated Enchiladas should be spicier and suggested adding jalapena peppers.

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tmgale

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jan. 19, 2004

Great recipe, went over very well with my Tex-Mex boyfriend. Could only find pickled chilies, and next time will use fresh instead. Make sure to only add HALF the tomato sauce to the stir-fry (I didn't read ahead.) I also used about double the chili powder, and added some cumin.

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EJANZEN

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: New York, New York, USA

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Reviewed: Nov. 6, 2003

Good! I used Boca crumbles instead of steak; scratched the chile peppers and tomato sauce; used 1 can enchilada sauce and one jar salsa; used flour tortillas. To prevent tortillas from getting gummy DO NOT put any sauce on the bottom of the pan.

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CSANDST1

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Reviewed: Oct. 19, 2003

This was okay. I used flour tortillas, as we like those better. It seemed like a little too much cheese, to have it in the filling as well as on top. The sauce didn't taste very much like what I am used to in enchilada sauce. I might make these again, but they weren't super.

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COOKIN LADY

Cooking Level: Expert

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Reviewed: Aug. 6, 2003

This is now one of my favorite recipes. It had a lot more flavor than most dishes and tasted like something from a restaurant. The only things I did differently were to leave out the olives (don't like them) and to use rotel instead of the green chiles (didn't have any chiles). They were very good, but filling, so I didn't get to eat as many as I would have liked to

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KKH3

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Reviewed: Aug. 4, 2003

Very good flavor! It took a lot more prep time than I expected. The meat was also rather tough and chewy. I think the next time I make these, I will throw the sauce ingredients and a chuck roast in my slow cooker and shred the beef when it's nice and tender. But I will definitely be making it again!

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 29, 2003

the 15 minute prep time is short. it took more like 30 minutes. i found the end result to be average considering the work i put into it.

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FARBLE1670

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Reviewed: Jul. 12, 2003

These were great...the only thing I did differently was used flour tortillas instead of corn tortillas. This is a keeper. Thanks for posting.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jul. 11, 2003

This was a delicious recipe! I did make some changes to the original, however. I used canned enchilada sauce and Mexican cheese (instead of the cheddar.) Also, I layered the corn tortillas, rather than roll each one. I decided to do this because the tortillas kept cracking. This was a wonderful dish that I will make again and again!

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JENBAXBLU

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 10, 2003

My husband, who by the way has never ordered anything but chicken fajitas in a mexican resturant, absolutely loved this, I have added it to my recipe box and will make it again and agian!!!! Thanks so much for sharing this yummy recipe with us!!!

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BUTTERKITTEN

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Reviewed: Jul. 8, 2003

Very good enchiladas! I used "Red Enchilada Sauce" submitted by Sara instead of the tomato sauce, more cheese, flour tortillas (we like them better than the corn ones), and only one can of green chiles. I served over a bed of shredded lettuce and used the sour cream as a garnish instead of putting it in the dish. Next time, I might add some bell peppers. I could see ground beef working equally as good. Thanks Sara!

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DREGINEK

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Reviewed: Jul. 8, 2003

Excellent recipe. We thoroughly enjoyed it. Will definately make it again.

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Viola

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Reviewed: Jul. 1, 2003

SARA DOESNT SAY WHAT TEMP.TO SET OVEN???? JUST PREHEAT.OTHER THEN THAT THEY WERE GOOD!

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PETEYS

Cooking Level: Expert

Home Town: Alhambra, California, USA

Living In: Ontario, California, USA

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Reviewed: May 26, 2003

I have made this recipe three times. Every time it get's rave reviews from the other pepole who get to have some. My only suggestion's is that you use alot more cheese, and make alot of them...they are great left-over meal's

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BIGDOG069

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Reviewed: May 2, 2003

This is terrific. It was inhaled by my family.

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Marie

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Reviewed: Apr. 6, 2003

I WASNT THRILLED WITH THIS RECIPE, BUT IVE SAID IN MY OTHER REVIEWS THAT ENCHILADAS ARE NOT MY THING. MY HUBBY DIDNT CARE FOR THIS ALL THAT MUCH EITHER SO IM ONLY GIVING IT THREE STARS.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Feb. 17, 2003

Very delicious but the sauce was bit too strong for me. Still a wonderful meal!

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COLINTRI

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Reviewed: Feb. 7, 2003

A good basic enchilda recipe. I modified mine slightly due to what ingredients I had on hand. I used canned enchilada sause instead of the tomato/chili powder combo. I also used ground beef. I imagine it would be fine either way.

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