"This is an easy and delicious dinner. Add a tossed green salad and you've got a well-rounded meal!" — awhita11
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1 1/2 cups
1 (1.25 ounce) package
1 (16 ounce) can
shredded Cheddar cheese
10 (8 inch)
1 (7.75 ounce) can
red enchilada sauce
I really didn't know what to expect with this recipe, but it was good! The only thing I did different was add a little cream cheese to the filling for the kiddo. We tasted it before that and it is great as-is. My three-year-old ate an entire serving which makes this 5 stars based on that alone. May not be a favorite for those who aren't fans of sour cream, but we really enjoyed it!! I will experiment with it a little going forward. We suspect chicken would be great in place of the ground beef, and we will top with chopped veggies next time.
----> Edit to add: This recipe does make enough filling to create another pan for the freezer. I didn't assemble the second pan the first night. Instead, I froze the filling alone. My family requested these enchiladas again, the very next night. I defrosted the filling partially in the microwave, then put it in a large pot and heated on low until it was totally thawed. I added whole kernal corn to really bulk it up and about half cup additional cheese. I filled each tortilla with a generous half-cup of filling each and was able to get 6 enchiladas in a pan both nights I made this. I swapped out the cheddar for a blend: Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses. The last five minutes of cook time, I topped with fresh onion, olives, and tomato. Yummy! This was great!! It really is VERY versatile, and I maintain that chicken would be a fantastic alternative to beef. I would consider fajita beans in place of refries also!
I made this except I used cream cheese rather than cottage cheese. I found the end result to be quit bland and the filling resembled vomit. Good thing its wrapped in tortillas. The canned beans overwhelmed the flavor of the meat. Luckily I had green chili on hand to spice it up. Wont make this again.
My husband just LOVED this recipe ! I made exactly as is !
Made this for dinner when we had company the other night. The feedback was "this is better than any enchiladas I've had at the top Mexican restaurants." I think that says it all. Yum!!!
My husband loved them! It definitely needs fresh toppings before serving though such as diced tomato, some black olives, lettuce, and/or fresh diced onion
Thank you for sharing your recipe. I'm rating this a 4 because my daughter thought it was absolutely delicious, and I thought it was okay. In fact, my daughter said she'd rate it a 10 on a scale of 1 to 10. I made it almost exactly as specified, except I made my own enchilada sauce.
I think that, for my taste, the filling was too busy (too much going on between the tastes of the rice, beans, meat and cottage cheese).
Next time I make enchiladas, I will focus on the taste of the sauce and make simple bean and cheese or cheese enchiladas. That said, I can see why many people enjoy this--it's a hearty meal!
I made these tonight because I happened to have all the ingredients in my refrigerator and since we are leaving soon to go on a vacation, I wanted to try and "clean out" the fridge. I had a small container of left-over flavored rice so I used it instead of white rice. When I read the other review, I saw that she mentioned corn and I had a small container of left-over corn, so in it went with the rice and meat. Instead of the sour cream, I had a container of Ranch sour cream dip which I substituted. Don't be afraid of the cottage cheese--no one in my family tasted it and I couldn't tell it was there, either. Everything else I followed by the recipe. It did make a lot of enchiladas--I think I actually used 15 tortillas. Mine were more like burritos with the rice, corn, beans, meat and cheese. Next time, I will not put in the refried beans but serve them as a side dish. I will make these again. Yummy!
This is my first time rating a recipe - had to do it because my son called it "epic" and my other kids couldn't get enough of it too! I will make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Cheddar Beef Enchiladas
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 210
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