Reviewed: Jan. 24, 2008

Yum! I modified it a little, though. I halved the recipe for my husband and I. I only had fajita size tortillas, and they (6 tortillas) filled the 9 x 13 pan. I can't imagine making this full recipe and using a 9 x 13 pan. Also, I threw a little sour cream in with the cheese and meat. I used real garlic when I sauteed the onions and beef instead of garlic salt (love garlic so I threw a huge spoonful of canned garlic). I used a whole 8 oz bag of cheese for half a recipe. Just a reminder, the recipe calls for 19 oz cans of enchilada sauce. I only had a small can on hand and my husband pointed out that it needed more sauce. So make sure you get the right size can... I fried the first two tortillas in the grease from the meat (mmmm, super healthy!) instead of using vegetable oil. Once it was dried up, I poured a little oil in the pan. The recipe was a big hit with my husband.

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AMYJ23

Cooking Level: Expert

Home Town: Clarksville, Tennessee, USA

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Reviewed: Jan. 21, 2008

Big hit with husband. I sauteed the onions in a separate pan with garlic powder and salt, then added to ground beef (followed previous reviews and added a package of taco seasoning to the beef.) Quick and easy...will make again.

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DRCEverhart3

Cooking Level: Beginning

Living In: Lexington, North Carolina, USA

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Reviewed: Dec. 26, 2007

This is a really great tasting and Quick recipe for enchiladas! I always add a half a can more enchilada sauce because I love my enchiladas nice and gooey!

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SERENITYSMOM2003

Cooking Level: Expert

Home Town: Columbus, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 2, 2007

Have made these three times now, as written, and have made the Ten-Minute Enchilada Sauce, found on this site, ahead of time. You'll need a minimum of 3 cups of sauce for a 9 x 13 casserole dish, for 6 enchiladas. Spread a layer of the sauce on the bottom of the dish before inserting the enchiladas, to prevent them from sticking. Don't leave more than an inch of the ends of the enchiladas uncovered by sauce, because exposed areas will become crispy.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Nov. 29, 2007

Not bad.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 15, 2007

These were okay, not one I was completely sold on though, my husband liked them, but said the meat was dry. I will continue searching. Thanks for the recipe though!

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Kristen

Cooking Level: Beginning

Living In: Gresham, Oregon, USA

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Reviewed: Nov. 15, 2007

I used a sliver of sour cream inside of each enchilada, corn tortillas, some ground beef and some chicken. Could try other meats suck as carne asada or pork. Used red pepper flakes, cumin onion powder instead of onions. Served with homemade Spanish rice found on this site and refried beans.

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Pamela

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Reviewed: Oct. 11, 2007

Delicious! I made a few changes based on suggestions of other members and this has turned out to be one of my favorite dishes. I use spicy everything because we like it hot and also add a can of spicy refried beans to the meat mixture. My very picky boyfriend loves these enchiladas. Thanks!!

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Sarah

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 10, 2007

Tasty! I seasoned the beef with cumin and lots of garlic, as well as using the 10 minute enchilada sauce from this site.

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Virginia

Cooking Level: Intermediate

Home Town: Corbin, Kentucky, USA

Living In: Mississauga, Ontario, Canada

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Reviewed: Oct. 10, 2007

This was great! Very easy. I added a small amount of fajita seasoning, as well as a little cumin. It looks, and taste like you were cooking all day! Thanks for the recipe.

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KLEE02

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 17, 2007

I couldn't love Mexican food more but enchiladas are usually not my favorite. Something about the vinagar-y flavor in the sauce? Anyway, this recipe was good but I took other reviewers advice and boosted the flavor of the meat with 1/2 a package of taco seasoning. I also added about 2 tbsp of HOT salsa to spice it up. The husband loved it! Served with rice & beans. Will make again.

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Linds

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 11, 2007

My picky 16 year old son enjoyed this recipe! I made a few adjustments; I added taco seasoning to the beef along with some of the enchilada sauce (?3/4 cup). I also didn't cook the tortilla prior to baking--don't think it affected the outcome! very easy recipe; will definitely make again!

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susan r

Cooking Level: Beginning

Home Town: Cambridge, Maryland, USA

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Reviewed: Sep. 8, 2007

Thank you, thank you for this recipe. I just got married a few months ago and I have been trying new dishes to make for my husband and most of them were just ok. After I made this recipe I was nervous but my husband loves them and he asks for them almost every week. Thanks.

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newlywedbaker

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

I substituted one can enchilada sauce for one can chili, and put that in with the ground beef. I also put in one can mild chopped green chilis and 1/4 cup sour cream. Seasoned beef with cumin, garlic salt, onion powder, and pepper. EXCELLENT! Very fast and easy, too.

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Aug. 23, 2007

I liked that this recipe was simple, but after reading reviews knew I had to add to it. I only used 1 lb. ground beef. I used half a small can of green chopped chiles 8 corn tortillas and 2 cans of enchilada sauce--one mixed in with the beef, and the other for dipping tortillas in, with a bit leftover for the top. Topped with plenty of shredded cheese. Whole family loved 'em.

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SMGRUHLKE

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Reviewed: Aug. 13, 2007

Very Good & easy!!

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LISAANNROY

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Reviewed: Aug. 9, 2007

I made this as written and it was very bland. I'm giving 4 stars because it's easily spiced up. Second time I made it: to the beef and onions I added 1 minced garlic clove and fajita seasoning (taco seasoning would've worked as well). Before filling shells, I added about 1/4 cup enchilada sauce to meat mixture. I then separated the meat into 2 portions and added a small can of green chiles to one of the portions to spice it up for my husband and myself. I also used corn tortillas for us, but used flour for the kids. Both turned out well. To make the shells easy to roll, I heated a nonstick skillet on med. high heat and warmed each shell a few seconds on each side or until it loosened up. I would quickly stuff the warmed shell while the next shell was heating. Very simple. Spicing this up a little made a huge difference! I served this with shredded lettuce, sour cream, and refried beans. An easy and complete meal!

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Cindy T.

Cooking Level: Expert

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Reviewed: Aug. 6, 2007

This recipe gets five stars with modifications, four stars without. I made some of the modifications suggested by other reviewers and a few of my own. I used ground turkey instead of ground beef, and added diced mushrooms (I didn't have quite 2 lb of ground turkey so the mushrooms provided extra substance), a can of green chiles (drained), chili powder, cumin, and red pepper flakes. I also used whole wheat tortillas and reduced fat cheddar/monterey jack blend. They came out REALLY well :). Very flavorful. An easy enchilada recipe that you can modify to your liking!

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zekele

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 24, 2007

I made these last night and they were great. I used Taco Seasoning 1 from this site, and 2 cloves of garlic. We've put the other half in the freezer it made so many!

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Rivka

Cooking Level: Expert

Living In: Perth, Western Australia, Australia

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Reviewed: Jul. 24, 2007

This was mediocre recipe that didn't have much flavor. It might have been the canned enchilada sauce I used. I much more prefer the Betty Crocker recipe that I've used in the past which skips the canned sauce and uses a more homemade sauce. But this recipe is quicker.

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RWHITESIDE

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