Reviewed: Nov. 22, 2009

My kids FINALLY liked an enchilada recipe. I think the reason this is a winner is it used the cream of chicken soup and mozzaralla cheese blended so well with the spicer beef/jalapeno mix. I did put some enchilada sauce and some cheese on top while it cooked. I'll definitely make again.

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 28, 2009

This was delicious. We are vacationing and I didn't have a big enough pan to roll the enchiladas so I layered this like lasagne...flour tortilla, meat mix, cheese mix, repeat. Had to use sour cream instead of yogurt. Very good. Will make again.

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SHMULLIN

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Reviewed: Oct. 23, 2009

I know I'm going to get in trouble for this but I had to change a lot based on what I had. I still thought they were fabulous, great comfort food! I used 1/2 a yellow onion, omitted the jalepeno, used about 2 T of Taco Seasoning I (from this site), sour cream instead of yogurt. My only complaint is the shells kept splitting and it should state to cover with foil. I'll definitely make this again.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 27, 2009

I am going to try this recipe now, but I will throw some chicken slices in the skillet, then add taco seasoning put chicken on tortilla with mozerella cheese, and mexican cheese ill right back when i know how it turnes out seems quick and easy but im using what i have

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Shivani

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Reviewed: Sep. 16, 2009

AWESOME! I made this for my husband with the jalapenos and for the kids and I without. I used sour cream instead of the yogurt because I'm a sour cream freak. My husband could not get enough. He said he was full at 2 but he ate 5. My husband had me make 30 of these for a football game. I made 15 with chicken instead of beef. They were great. Every one wanted the recipe. I also added green pepper in when cooking the beef or chicken. Gave the meat a wonderful flavor.

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ltnashatka

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Reviewed: Aug. 26, 2009

This recipe was great! Very easy to make, and was ready to go in the oven in about 15 minutes. The only change I made, like many others have said, was using sour cream instead of plain yogurt (mostly because plain yogurt tends only to come in large containers, whereas you can buy a small container of sour cream). I was a little dubious about using condensed cream of chicken soup, and mozzarella cheese in this recipe, but I used them as mentioned in the recipe, and it was truly delicious. I'm keeping this recipe to use in the future!

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Dan

Home Town: Albany, New York, USA

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Reviewed: Aug. 23, 2009

This is very good...I really like the taco seasoned ground beef with the cream sauce.

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KamK241

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

I doubled the sauce and made 2 large pans. We had leftovers today and the enchiladas just got better overnight. Thanks Vanessa!

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Jenny

Cooking Level: Intermediate

Home Town: Palmer, Texas, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Aug. 1, 2009

I thought it was a simple recipe and tasted very good. I don't like to cook with processed food, it would be nice to find something to use in place of the canned soup.

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Penny

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Reviewed: Jul. 29, 2009

wonderful wonderful recipe. The only thing I changed is that I make a red enchilada sauce, and dip the tortillas in the sauce before assembling. Then pour a little more sauce over them, then top with sliced black olives and fresh cilantro! the whole family loves them!

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kking206

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 21, 2009

So awesome. Added yellow, red & orange diced pepper & onion to the meat mixture (had no taco seasoning so I threw in a bunch of random spices); instead of yogurt/sour cream I use HELLUVA DIP - it adds a great flavour. Mixed that with the chicken soup and cheese. Filled 5 9'' flour tortillas, fastened the tortillas with toothpicks (great tip so they stay together), sprayed my glass pan with pam prior to putting the enchiladas in and voila!

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Jessica

Cooking Level: Intermediate

Home Town: Whitby, Ontario, Canada

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Reviewed: Jul. 20, 2009

So delicious! I pretty much followed the recipe the way most everyone else did. Ground beef and some onion. Didn't have yogurt either, so i used sour cream. I also put a litte bit of enchilada sauce on top of the enchiladas before i put them in the oven to give them a little extra zing and then added some fresh diced tomatoes at the end. SO YUMMY!!!! My husband scarfed it down and said that HE was taking the leftovers to work (we'll see about that!).

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AmandaChristine

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Reviewed: Jun. 22, 2009

My stepdaughter made this with flour tortillas, which we didn't really like. So I made it with corn tortillas, and it was much better. I omitted the jalapenos and substituted a small can of green chilies. I also added a small can of sliced ripe olives (drain first) to the meat mixture. But I cannot for the life of me understand how all that meat mixture will fit into only 6 tortillas! I used nearly an entire 24-count package. I also discovered that smearing the cheese mixture onto the tortilla, then adding the meat mixture, works better - gives the meat something to cling to. Seam side down in a glass 13x9 pan works well. Just be sure to spray the pan with non-stick spray first. This recipe is a keeper; we absolutely love it!

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Carole R.

Cooking Level: Expert

Home Town: Mineola, Texas, USA

Living In: Owasso, Oklahoma, USA

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Reviewed: Jun. 1, 2009

I added a can of refried beans to the beef mixture and they were even better!

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Jeanna

Cooking Level: Beginning

Home Town: Baton Rouge, Louisiana, USA

Living In: Saint Rose, Louisiana, USA

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Reviewed: May 27, 2009

I liked these enchiladas, but my family loved them. Even my picky 12 year old devoured an entire plate of enchiladas that I served with Mexican rice and refried beans. For that reason alone I will be adding this to my recipe box. For what it is worth I do have a few suggestions. If you drain your meat after browning it, you will need to add more than ¼ cup of water when you add the taco seasoning. It will cook off, but you need enough water so that the seasoning gets to all the meat evenly. I didn’t have an entire cup of plain yogurt on hand, so I added sour cream to make a full cup and that seemed to be fine. You definitely need more than 6 tortillas. I probably used 10-12 that filled a 9x13 dish. And to make the tortillas pliable enough so that they don’t crack while rolling, wrap them in a damp cloth towel and heat them in the microwave for @ 2 minutes. Be careful of the hot steam when removing from the micro. The two outer tortillas that touch the towel will not be usable, but the rest are steamed to perfection and easy to work with. Simple recipe that will please most people.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: May 19, 2009

great easy

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sophialil

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Reviewed: Apr. 21, 2009

This is such a great recipe to expand on, I LOVED the idea of adding cream of chicken soup and yogurt (or sour cream in my case) to the filling which is why I chose this one to try. I used 1 pound of ground beef to which I added 2 cloves of garlic and minced onion along with the green onion and taco seasoning, and 1 small can green chiles since I didn't have any jalapenos, which was plenty for the 7 flour tortillas I used instead of corn (I also added about 3 oz. cream cheese to the meat mixture, just for a bit more richness). Make sure you oil your baking pan before putting your enchiladas in, it will make serving and clean-up SO much easier. My husband loved it which makes it a keeper, thanks for sharing this.

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: Apr. 19, 2009

Used flour tort's & white onion (on hand),added garlic and 1 sm can diced chiles (AND jalap's) to the meat; 1/2 yogurt 1/2 sour cream and cheddar & jack w/soup for cheese sauce. Easy, decent "family" food; wouldn't serve to guests.

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1PICKLELOVER

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Reviewed: Mar. 17, 2009

My husband and I both give this 5 stars! Thanks for a great recipe.

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Harleygirl

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Reviewed: Mar. 16, 2009

This was an overall good enchilada recipe. My husband described it best by calling it a mix between a taco and another "soupy" enchilada I make. I currently have two staple enchilada recipes; the previousy mentioned "soupy" version and a spicy sour cream red-sauce version. Although this was good, it just isn't going to replace the other two. Glad I tried this through!

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