Reviewed: Jun. 22, 2006

I loved this! I changed it a little bit. I cooked the ground beef with onions, which is what I had and black olives and mushrooms. And I used a can of red enchilada sauce and sour cream instead of yogurt. I'll definitely add this into my menus in the future.

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ELIZAVETA

Cooking Level: Beginning

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Jun. 8, 2006

Unless I really hate it I don’t usually rate a recipe low. This was a pretty good dish but the recipe itself was not good enough to give it five stars. I was a little skeptical about mozzarella and non-red sauce on beef enchiladas but I had the ingredients on hand. It made tons of meat and cheese mixture for 6 little 6”tortillas and a 7 x 11 pan and I only made 1 lb. of ground beef. This could have easily been stretched into 10 or 12 tortillas in a 9 x 13 pan. The stringy gooey aspect of the cheese was the best part but the flavor was nothing extraordinary. I used sour cream but yogurt wouldn't have made it any better. I left out the jalapenos and used regular onion and bell peppers. Maybe the extra heat would have pepped it up a bit. I meant to put some additional salsa on top of the servings but forgot. I’ll try that tonight with the leftovers. For color I sprinkled a few crushed orange nacho cheese flavored tortilla chips on top because this looks pretty bland. It won’t get thrown out but I doubt I’ll make it again and from a cheese-aholic that is not very high praise.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Jun. 4, 2006

I used sour cream instead of yogurt, a cheddar/mozarella mix, and flour tortillas (time to clean out the cabinets!)...I also cheated a little with store bought enchilada sauce. I added some to the meat and then stirred about half a cup into the cheese mixture. It turned out really well, even as leftovers the next day!

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TENEKA

Cooking Level: Intermediate

Home Town: Rolla, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: May 28, 2006

These are wonderful!!! They are my husband's favorite enchiladas!

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LISAMOSTY

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Reviewed: Apr. 26, 2006

This recipe was great. I made it just as the instructions state, and didn't substitute anything with the exception of adding green bell pepper. It was a hit with everyone.

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lindseyhogan

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Reviewed: Mar. 22, 2006

Pretty good, we enjoyed this recipe. I used canned jalapenos and it was too spicy. Used fat free plain yogurt and reduced fat cream of chicken soup, taste was not low fat-ish at all (fooled my husband). Topped with salsa perfected it.

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JElder81

Cooking Level: Intermediate

Home Town: Mansfield, Massachusetts, USA

Living In: Stewartville, Minnesota, USA

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Reviewed: Feb. 15, 2006

As suggested by other reviewers, I used sour cream & southwest pepperjack soup for the cheese mixture. I also added more cheese and used a mixture of cheddar & mozzarella. For the beef I only used 1/2 bunch of green onions, 3 cloves finely minced garlic & a shallot also finely minced along with some onion powder. Instead of packaged taco seasoning, used one found on AllRecipes. Used chicken stock in place of water. For rolling the tortillas (flour - personal preference) I put a skillet of heavy cream on low & dipped them into it first so they are easier to roll. Topped them off with the red enchilada sauce from this site before spooning the remaining cheese mixture over the top. Seems like a lot of alterations but it really wasn't. Excellent recipe.

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Undomesticated Goddess

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Reviewed: Feb. 1, 2006

These were very good and very kid friendly. Both nephews loved it. Like the other reviewers I used sour cream instead of yogurt and then made one batch beef and one batch chicken. This is very quick and tasty.

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CHERRY

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Reviewed: Jan. 25, 2006

My kids loved it. My husband loved it. It is hard to please them all!! Great recipe and very easy.

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ilovemootoo

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Reviewed: Jan. 9, 2006

I think it's the creamy mixture that really makes these tasty. My modifications were using flour tortillias, sour cream & Campbells chili verde soup. I also added mexican spices to the ground beef. Had leftovers for lunch the next and I think they were even better.

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MARYRUBY

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Reviewed: Jan. 7, 2006

It was good. I followed some reviews - sour cream instead of yogurt, used some flour and some white corn tortillas, Southwest Pepperjack soup instead of chicken soup. Next time I will bake them shorter than 20-30 minutes. The ends got crunchy, and definately didn't taste like enchiladas (my husband even joked that I invented "enchilada-tacoes", but overall meat tasted great...

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VILMUX

Cooking Level: Intermediate

Home Town: Klaipeda, Klaipedos Apskritis, Lithuania

Living In: Oakland, California, USA

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Reviewed: Dec. 23, 2005

THESE WERE THE BEST!! I HAVE MADE THEM 3 TIMES IN LESS THAN 2 WEEKS. I DID LIKE SOME OF THE OTHERS AND USED SOUR CREAM INSTEAD OF YOGURT AND USED S.W. PEPPER JACK CHEESE SOUP. I ALSO MIXED UP SOME ENCHILADA SAUCE TO POUR OVER THEM WHILE COOKING.

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SONYA TAYLOR

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Reviewed: Dec. 6, 2005

I started reading the reviews after I put it in the oven and started getting scared because I used yogurt instead of sour cream like everyone says in their reviews. My husband and I loved it. He hates yogurt and he went back for seconds! (no I haven't told him yet either) Very good just the way it's written.

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KERLSEEF

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Reviewed: Nov. 13, 2005

I have changed a few things with this recipe since it was first posted. I use tortilla shells instead of the corn and most often use sour cream. I have also used cream of mushroom and onion soup, and it is great. I use tex-mex cheese bblend in the mix and once they are all rolled and in the pan I also spoon sour cream over top and then more tex mex cheese. Onions and peppers are great fried in with the beef or chicken when I use it. Another thing I often add is some salsa prior to rolling.

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Vanessa

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Reviewed: Oct. 15, 2005

We are so full! This recipe was great. Easy & fast to prepare. & you don't really need to measure stuff. Just put in what you think! Really good though & will definitely make this again.

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Fell4u

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Reviewed: Oct. 10, 2005

i made this as per the recipe and used corn tortillas as i can't eat flour ones. Make sure you warm the corn tortillas before you try and put the mixture in them it makes them easier to handle. A big success especially with the mexican rice

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sara

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Reviewed: Sep. 19, 2005

This was a great starter recipe, but I made some changes like many of the other reviewers. I used Campbells southwest cheese soup instead of the chicken soup, regular onions instead of green onions, and sour cream instead of the yogurt. I also added a can of diced green chiles, and used flour tortillas. It was fantastic! My boyfriend wouldn't stop eating the filling with the torts. even before I got the chance to put it in the oven to bake! This will go in my recipe book for sure!

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katylan

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Reviewed: Jun. 29, 2005

I used Campbell's southwest cheese soup instead of the cream of chicken soup. I substituted sour cream, like another member mentioned, and used a mexican cheese mix. I always use more cheese than called for. Just a tip, you must soak the corn toritillas in warm water or milk before trying to fil and fold them, otherwise they will break up. Pretty good, but different so not my favorite.

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Rhona

Cooking Level: Intermediate

Home Town: Milwaukie, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: May 18, 2005

Instead of the cream of chicken soup, I use an enchilada sauce from this site. I also use flour tortillas, omit the jalapenos (my GF doesn't like hot spices) and whatever cheese I have on hand. This has become our favorite dinner.

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TETHRA

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Reviewed: May 13, 2005

this is as good as anything that I have ever had at a mexican place, my boyfriend loves mexican food he could eat it ever day and he simply loves this, I did change a few things to fit our taste I used flour tortilla instead of corn, used sour cream instead of yogurt, used cheddar cheese in place of mozzarella, a great recipe.

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MYLADY2

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