Reviewed: Mar. 5, 2008

This recipe was a little too bland for my husband and I. Next time, I will take the advice of others and use taco seasoning instead of the garlic salt and onion powder.

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jodiann4

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2008

Followed the recipe as is only I added extra cheese. Was very different but yummy.

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iluvpebbles

Cooking Level: Beginning

Home Town: Canton, Ohio, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 13, 2008

Very good recipe. I made a couple changes. I bought a 28 oz. can of enchilada sauce and used 2 packages of corn tortillas. I also bumped up the beef to 2 lbs and also 2 cups of each cheese. When it comes out we top it with sour cream, lettuce, tomatoes, sliced black olives and sliced jalapeno peppers. YUMMY!!

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ANNERICH216

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Reviewed: Feb. 10, 2008

Amazing recipe! I used can sauce and it worked great.

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Colleen

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Reviewed: Feb. 7, 2008

Very good & so easy. Made with canned sauce and used a Mexican blend of 4 cheeses. Makes plenty.

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52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

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Reviewed: Feb. 5, 2008

This was a quick, easy dinner. I halved the recipe and baked it in an 8x8 pan - and that made two big dinner servings for me and the boyfriend, with two nice-sized lunch portions leftover! A few modifications: 1) browned the ground beef with 1/2 diced onion, a 4oz can of green chiles (drained), lots of chili powder, cumin, and garlic salt. I used about nine corn tortillas (just tear them to make them fit into the pan) and did not "brown" them as others suggested - enchiladas are not crispy, so I didn't see any reason to crisp up the tortillas. I layered as suggested, but used a total of 2 cups of pepperjack cheese (so, double the cheese called for since I cut the recipe in half). Also, I had to bake it for 30 minutes to get it hot all the way through - 20 minutes wasn't enough. The only change I will make next time is to add more enchilada sauce - I did pour some over the top of the casserole, but there should be a layer in the middle as well for extra flavor and moisture. Overall, a tasty and easy recipe!!

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VHAFT99

Cooking Level: Expert

Living In: Elburn, Illinois, USA

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Reviewed: Jan. 29, 2008

YUM! I followed the other reviewers' suggestion of using ready-made sauce, and I used flour tortillas since that was handy. It was just as good for lunch the next day!

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Jennifer

Cooking Level: Beginning

Home Town: Enterprise, Alabama, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Jan. 26, 2008

I thought this was good, although I would definitely recommend making your own sauce versus buying it. I've made the red enchilada sauce recipe from this website and it's good sauce. I added hot sauce and taco seasoning to the beef as well as sprinkled some sliced olives over the beef. I'm not sure that I'll make this recipe again.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 23, 2008

This WAS super easy, and good. My boyfriend really enjoyed it. I did as others did and used 1 can of enchilada sauce (which was plenty, I'm not sure how others used 2..) and taco seasoning. ALso used turkey and reduced fat cheese. Cooked a little longer, about 30 minutes, wasn't warm all the way through after 20 mins.

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alliechick

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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Reviewed: Jan. 20, 2008

I used shredded chicken breast with taco seasoning in place of the ground beef and spices. I also used canned enchilada sauce and this dinner was a hit! Very very good.

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Jill

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Washington, Michigan, USA

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Reviewed: Jan. 14, 2008

This is really good and pretty easy to make. It made a lot of food, which is fine for me and my husband, as we can take the leftovers to work for lunch. Next time I will definitely use the canned sauce, as well as more cheese. And I used tortilla chips for the top layer of tortillas, which I will definitely do again.

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Kendra

Cooking Level: Beginning

Home Town: Mason City, Iowa, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 12, 2008

I LUV this recipe! I love mexican food or should I say mexican-american.:)I will be making this recipe again very soon. I'm surprised my husband even liked it and he doesn't even like cheese!! Thanks for the recipe.

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TJ

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

I used canned enchilada sauce (green), and I also made chicken instead of beef. I also added refried beans to the casserole. I read a review that suggested baking the tortillas for 5 minutes to crisp them a bit. This didn't work for me. Also, it takes about 35-40 minutes to heat this casserole up. I served this with California Style Spanish Rice and Apple Enchilada Dessert - all in all this was a great meal and I got wonderful compliments from my family.

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sherry541

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: Medford, Oregon, USA

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Reviewed: Dec. 30, 2007

YUMMY! For people who say the tortillas were mushy, if you're using the right tortillas (soft corn) then of course they're not going to be crunchy. I think the tortillas really added to the flavor! I used green chile enchilada sauce.

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Jenny P.

Cooking Level: Intermediate

Living In: Fort Smith, Arkansas, USA

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Reviewed: Dec. 11, 2007

This was a great recipe. We will definitely keep this one around and have it again in the future. I did use the can of red enchilada sauce just like other reviewers suggested and it was delicious. Thanks for the wonderful meal!

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Larisa

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Reviewed: Dec. 2, 2007

I took the advice of others and cooked the beef with a packet of taco seasoning and used a can of enchilada sauce. I got mild sauce, but for some reason it was still really spicy. Despite that fact we loved this casserole. I probably will try it with olives and green chiles next time just because I like them. I thought this tasted kind of like Taco Bell's enchurritos.

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JLMURDO

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Reviewed: Nov. 29, 2007

Good enough to make again. A few recommended changes/additions: use two cans of enchilda sauce instead of dry mix, water and tomato paste - the dish needs the extra to put some moistness in it. I used 1 lb. ground chuck (used the recipes garlic salt but went with 1 small chopped onion and added two chopped jalapenos), 1 can black beans (drained) and 1 can refried beans. I also added 4 oz. of chopped black olives to the meat/bean mixture before layering. I baked the casserole covered for 15 minutes and uncovered for an additional 10 minutes. Served with spanish rice and garnished with guacamole and sour cream. Rating is based on base recipe.

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BZ Mommy

Cooking Level: Intermediate

Home Town: Creighton, Nebraska, USA

Living In: Cambridge, Minnesota, USA

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Reviewed: Nov. 25, 2007

Yum! I was impressed at how good the beans were in this recipe. I would not think to add them in enchiladas. I did like others and added a can of prepared enchilada sauce instead of the first few ingredients. This will be added to our usual recipes. Thanks!

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BIRKLEY

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Reviewed: Nov. 15, 2007

Followed suggestions to eliminate first three ingredients and use 1-2 cans of enchilada sauce. Used blacked beans rather than refried, used fresh diced onion, added one 4oz can of diced green chiles. To add some heat and flavor: cumin, ground cayenne red pepper and tabasco sauce.

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Nancy

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: Tinley Park, Illinois, USA

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Reviewed: Nov. 15, 2007

Good, but not spicy enough for me and my husband. I added 2 packages of taco seasoning and it was much tastier.

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AudraCruz

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Enchilada Casserole III

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