Reviewed: Jan. 6, 2007

This is a great dinner the first night and makes great freezable leftovers. For those who like spice, I add a can of green chilies and 1- 2 cans of chopped jalapenos to the meat mixture. I also topped it off with sliced jalapenos rings and sour cream. If the sauce seams too thick add more water, the original recipe was dry when I made it.

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KenLizzy Eats

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Reviewed: Dec. 29, 2006

So delicious and easy. I used my favorite mole paste + broth instead of dry mix. I will definitely make this again.

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ROBINDOUGHTY

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 28, 2006

This was great! The whole family loved it. I added some extra seasonings, as suggested by others, and it was delicious. Thanks!!

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JEANNIE10007

Cooking Level: Expert

Living In: Wauchula, Florida, USA

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Reviewed: Dec. 18, 2006

Thanks for submitting this easy and delicious recipe. It is as good or better than what I have found in a Mexican restaurant. This one's a keeper . . .

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ginakirk

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Reviewed: Oct. 25, 2006

I found this to be a tad bit dry, and too salty. Next time I'll use garlic powder and maybe tomato sauce, but there will be a next time. My family relly enjoyed it.

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Valerie212

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Reviewed: Oct. 16, 2006

This was great--easy to make and very tasty.

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JIMELISSA

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Reviewed: Oct. 13, 2006

I took this to a friend who just had a baby and she really liked it. I thought it was a little sweet for my taste. I will make again, but I will use more seasoning in the meat like chili powder, ciliantro and diced tomatoes. I also think it would be great to add pepper jack chesse instead for Monterey and a side of lime for some extra zest. Thanks for the idea!

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socialmariposa

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Reviewed: Oct. 12, 2006

This is a great recipe! I make it quite frequently and it is always a hit; sometimes I substitute shredded chicken in place of the ground beef. Also, I serve it topped with sour cream and sprinkled with green onions and black olives. Delicious!

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Lisa J

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Sep. 24, 2006

Delicious and easy! It didn't take long to make and my hubby and I loved it.

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cakesbykara

Cooking Level: Expert

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Reviewed: Sep. 14, 2006

I think this recipe needs something. I followed it exactly and it just wasn't very good, it was dry and tortillas were mushy, guess I should have read the reviews first. Sorry, I am going to keep looking for an enchilada casserole recipe.

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Jessica

Cooking Level: Intermediate

Home Town: Jacksonville, Arkansas, USA

Living In: Romance, Arkansas, USA

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Reviewed: Aug. 13, 2006

My whole family loved this casserole. I made some changes that were suggested and they were right. I baked the tortillas for about 5 minutes to get them crunchy and I was glad I did and I used 2 cans of enchilada sauce instead of the packet seasoning, I might use 3 next time and I used double the amount of cheese. Next time I make this dish I am going to use green chiles and diced tomatoes, and maybe even some olives. Great recipe.

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Kim Howell

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 9, 2006

This is an awesome casserole. With being new to cooking, this was simple, quick, and tasted great! My husband and daughter loved it and we'll be sure to cook this again!

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Debbie

Cooking Level: Beginning

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Reviewed: Jul. 24, 2006

We all love enchiladas, but time is always an issue. This is an excellent alternative. What I do is take a bag of tortilla chips *flavored or not*, crumble them into bite size pieces and then layer it. My meat/onion is seasoned with half of the sauce before I add the refried beans. I add the remaining of the sauce on top, cheese and onion. I tend to make the chip layer thick so that there's some crunch to it. You can also use turkey, pork, venision....instead of ground chuck/beef.

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Kelly

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2006

Very delicious and easy to make, too!

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MLEDOE

Cooking Level: Beginning

Living In: Joliet, Illinois, USA

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Reviewed: May 13, 2006

Loved it! This is becoming a family favorite...Even my picky 22 mo. old loved this casserole and he hates any kind of mexican food! Thank you for sharing.

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STORMYEYEZ74

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Reviewed: May 5, 2006

This dish was excellent! Used more cheese then stated and didnt have any tomatoe paste so used about 1/4 cup tomatoe sauce. I also added some chopped onion to the hamburger while it cooked. It was a great dish for our cinco de mayo dinner! Cant beleive someone said they threw it out..must not be to savvy in the kitchen!

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jen82

Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: May 4, 2006

This was good Kathy and even hubby, who likes but doesn't love Mexican gobbled this up. I made my own enchilada sauce from this site and to avoid soggy tortillas, I crisped them up in the oven prior to assembling. Used ground turkey with this recipe and fat free refried beans. Healthful and delicious. Thanks!

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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: May 3, 2006

Needs more oomph! I'd add some onions to the beef/beans mixture.

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Katie

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Reviewed: Mar. 12, 2006

I have made this twice now with a few changes. I used the premade can enchilada sauce instead of a packet mix. Instead of adding the onion and garlic spices to the hamburger I added some taco seasoning. Turned out great and the reheated leftover tasted just as good. I will be making this one alot! Be sure to spray your pan with a nonstick spray, helps with the cleanup.

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DDNELSON2631

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Reviewed: Feb. 20, 2006

Sorry, None of my family liked this. We ended up throwing it out. Not much flavor and the corn tortillas were soggy and mushy. I'll have to keep looking for an enchilada recipe.

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Tammy

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Enchilada Casserole III

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