The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 5, 2009
This is an extremely easy dish to make. When we have tacos for dinner, I always make extra taco meat to use in this recipe. I first spread a heaping tablespoon of refried beans on the tortilla. I use Chi-Chi's flour just as they come. Then add your taco meat, and roll. Place in a baking dish, pour your taco or enchilada sauce over them, and top with mexican or cheddar cheese, and bake as directed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 2, 2009
Added chopped spinach to the beef and used "Ten Minute Enchilada Sauce" instead of premade. Very good!
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Cooking Level: Intermediate

Home Town: Mission, British Columbia, Canada
Living In: Comox, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 29, 2009
Excellent and easy, everyone in the family loved it!. My son worked at a Mexican restaurant for years and gave me some tips...Before stuffing the enchiladas, mix the meat and cheese together(we added a lot extra cheese), mix in some salsa and some enchilada sauce too then stuff the enchiladas. Cover with sauce and bake as directed.
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sue

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 21, 2009
I took some of the advice of others and added some additional spices, i.e., chili powder, cumin, s&p and about 3 cloves of minced garlic. I also added a defrosted (and drained) pkg of frozen chopped spinach. Like the previous rater I also put some of the enchilada sauce on the bottom of the pan before baking. This is the second time I've made this and my family really likes it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 11, 2009
Yum! Overall, a very good recipe with a few minor adjustments. I followed the advice of others and added taco seasoning to the meat. I also put some of the enchilada sauce on the bottom of the pan before baking. Very quick, easy, and delicious! I'll definitely be making this again.
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Cooking Level: Beginning

Home Town: Galena, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 24, 2009
This is the same recipe that my mother in. Law gave me only we add taco seasoning and chopped bell pepper to the meat. We also coat the inside of tortilla with sour cream and add enchilada sauce to the meat before rolling. The sourcesm keeps them from drying out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 1, 2009
This is totally delicious and easy to make. There is no need to fry the shells though. They roll up easy and it's less fattening to leave the oil out. You can make these quickly and it looks like you spent hours. Add black olives, refried beans...or garnish with sour cream when finished...and it's a real winner!! It's a winner without adding any extras as well. I plan on trying the Red Enchilada Sauce from this website like another member suggested!
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Cooking Level: Expert

Home Town: Batavia, New York, USA
Living In: Rockledge, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: May 28, 2009
These were super yummy! As other reviewers suggested I added a little enchilada sauce and taco seasoning to the ground beef. I'm not sure how two pounds of meat only makes 12 enchiladas...I made 20! Next time I will either use one pound of meat and the same amount of sauce or two pounds of meat with double the sauce. Mine turned out a little dry because I didn't have enough sauce.
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Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: May 3, 2009
browned meat with paprika, cumin, dried onion, and garlic
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 2, 2009
Very easy and very good! Not a fancy meal, but for a quick mid-week meal it works great. I love finding a recipe with few ingredients and that tastes great! I recommend buying a quality enchilada sauce, because that makes all the difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 30, 2009
Very good basic recipe. I add minced garlic and use taco seasoning when browning the meat. I also put some of the enchilada sauce in a frying pan, bring to a low boil and dip the tortillas in that (using tongs) rather than frying in oil.
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Cooking Level: Expert

Home Town: Santa Monica, California, USA
Living In: Helena, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 29, 2009
I have been using this recipe for years. I add taco seasoning to the meat. The tortillas warm well without using any oil in the skillet. Before you fill the tortillas coat both sides in the enchilada sauce to keep them from drying out while baking. Add shredded mozzarella and cheddar cheese before you bake. You only need to bake the enchiladas 25-30 minutes if you bake them immediately.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 29, 2009
As others mentioned, this needs some spices. By the way, when rating a recipe make sure you are rating the right one. One reviewer subbed cheddar cheese for mushroom soup. No soup is in this recipe.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 29, 2009
used taco seasonings for the meat, as others had suggested to make it spicier.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 29, 2009
I'd never thought of using flour tortillas. I'll have to try it this way. I always use corn. I'll give it 4 stars since I haven't tried it yet. But, I will! Thanks!
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Cooking Level: Expert

Home Town: Quincy, Illinois, USA
Living In: Conifer, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 29, 2009
These can be a 5 star recipe, Momma always made these, but she used cumin in the meat added a sliced black olive to the top oh each one, a pretty addition and a great taste!
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Cooking Level: Expert

Home Town: Klamath Falls, Oregon, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 29, 2009
made this for years with some changes I got from the in-laws and a few of my own. Sub the mushroom soup with cheddar cheese soup, double the meat and add 1 chopped onion and lots of garlic when you saute. Double the tortillas in each layer, and it will help the consistancy(sp?) if you lightly fry them first. Everything else is pretty much the same. I agree that unless you are in and out or it's the middle of summer you might as well use the oven and bake for 45 minutes to 1 hr. Very easy to customize to your own taste. Also great with chicken and green enchilada sauce.
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Cooking Level: Intermediate

Living In: Hanford, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 29, 2009
I've been making enchiladas similar to these a long time. The hint I would offer is that you place the tortillas in a damp kitchen towel, place in microwave oven and heat for approx. 1 to 1 1/2 min. Much easier than method recommended and much more figure flattering!
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Cooking Level: Intermediate

Home Town: Ennis, Texas, USA
Living In: Rowlett, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 29, 2009
As others have written this is a good basic recipe and like them I also have added extra ingredients. To the cooked beef and onions I add low sodium taco seasoning,chopped green peppers,extra cumin, garlic and spicy chili powder. I add mashed, bottled jalapenos to regular enchilada sauce,warm the flour tortilla shells wrapped in film for 30 seconds in the micro. I oil a casserole with 1tbsp canola oil,then some enchilada sauce,add enchiladas.(I have found adding only sauce can still make enchiladas stick) After 10 mins in a 375 oven,liberally top with a 3 cheese medley (jalapeno,cheddar, mozzarella,)return to oven for 10 mins. Let stand for a few mins then serve with sour cream etc.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 29, 2009
I kicked it up a notch by adding peppers and onions and cilantro and taco seasoning to the meat. It had great flavor! The next day even better. I will assemble them a day ahead, when you get in from work just pop in the oven.
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