Reviewed: Mar. 30, 2012

We thought these were pretty good. My husband and I both noticed a slightly sweet taste in the sauce. I think we'll have these again.

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Reviewer:

MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Heidelberg, Baden-Württemberg, Germany

Reviewed: Feb. 20, 2012

I made this a couple of days ago. I followed the recipe for the filling exactly but I used "The Best Red Enchilada Sauce" (also on this website) instead for the sauce. They were so good! My sister raved about them and even offered me $10 if I would give her another one.

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Reviewer:

alannakate

Reviewed: Feb. 12, 2012

These enchiladas turned out very yummy! The tortillas soak up a lot of the sauce when baking, making them extra flavorful. I didn't understand why I needed to cook the sauce for an extra 30 minutes though.

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Reviewer:

bluemeanies24

Reviewed: Feb. 3, 2012

though this recipe is a little time consuming, it is well worth it. Even my kids loved it.

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Reviewer:

PackerLover

Reviewed: Jan. 18, 2012

my husband made it for our small group and everyone loved it.

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Reviewer:

ahume

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

We did not like this recipe. Tasted more like a spaghetti sauce and using flour tortillas gave it a weird texture. We let the sauce cook for two hours hoping to get some of the tomato taste out but that did not help much.

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Reviewer:

Davilee1

Reviewed: Nov. 2, 2011

One of the best mexican family recipes I have come across in years! My family enjoyed it very much. Made it exactly as the recipe says. Thank All Recipes for a keeper recipe

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Reviewer:

akm122

Reviewed: Oct. 24, 2011

This dish is delicious! The directions in the recipe make it seem harder and longer than it really is. I did change a few things like added jalapenos and red peppers to make it more spicy. It also does not take much time to make... at first glance it seemed long and hard but if you just go with it it will turn out amazing! My boyfriend loved it.

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Reviewer:

shellie68

Reviewed: Oct. 23, 2011

I make simple enchiladas all the time with the sauce in a can. My husband wouldn't have known this recipe was any different unless I told him. It was nice to use the recipe since I didn't have any canned sauce on hand, but I won't go through the trouble next time. OR I will make a large batch and freeze just the sauce so I have it available. Overall the flavor was great, just wasn't worth the effort.

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Reviewer:

Niki D.

Reviewed: Oct. 10, 2011

Wow, my house smells like a restaurant and the flavor of these is fab! The meat mixture alone could be made the day before, or made to go over rice. Very tasty recipe. I cook for our church freezer and this would be great to freeze and let others just reheat.

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