Reviewed: Nov. 10, 2009

Yum delish. The cheese sauce inside is fabulous. I cooked the meat in the Red Enchilada sauce from this site. Also dipped the tortillas in hot oil for 30 seconds, then in the enchilada sauce. When the tortillas fell apart, I abandoned the idea of beautiful rolled enchiladas and made chiliquilas instead. Hey, not a bad trade off! Perfect blend of spicy/cheese/creamy. This was FABULOUS! Better than any other enchilada recipe I've made or made up in the past 30 years. Did add about 1/2 cup of Velveeta to the sauce and quite a bit more cheese. Made a cheese only for my vegetarian son, strewing the layers with cheese. Great, great, great.

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BAKININBUDAPEST

Cooking Level: Expert

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Reviewed: Nov. 4, 2009

We thought the sour cream/cheese sauce for this was kind of bland. The meat was excellent! I definatly will make the meat part of this recipe again in the future for tacos. Next time I will add some fresh garlic and maybe some green pepper to it while its simmering.

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Nov. 1, 2009

These were so yummy and so close to what you get in a Mexican restaurant! I poured salsa verde over the top along with the cheese. Excellent!

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jreymar

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Reviewed: Oct. 30, 2009

Before browning the roast rub cumin and chilli poweder. This added flavor to the beef.

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glassdolphin

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Reviewed: Oct. 28, 2009

Wow, this was great! I made a few tweaks like most people stated but these were delish!

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Taryn

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Reviewed: Oct. 27, 2009

Great recipe. Did cook the roast in a crockpot all day, but that was really the only change. Made a huge batch which was a great surprise. It was a hit with DH too. I might try them with chicken next time. Definitely a keeper.

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AZWILDCAT2001

Cooking Level: Expert

Living In: Charlottesville, Virginia, USA

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Reviewed: Oct. 10, 2009

SUPERB! Everyone (did you hear me? I said EVERYONE) in the house said this was a five star recipe! It was super easy and delicious... although I must admit, I had my doubts at first. My 16 year old even asked if she could make them again, by herself, the very next night. I made mine with chicken, but did it exactly the same way as the recipe calls for with beef.

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Laura

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Reviewed: Oct. 10, 2009

I just made this today and it is WONDERFUL! I layered it instead of rolling the enchiladas because I'm in transition and don't have the ideal baking pan yet, but I will make this over and over!!!!

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Kitty

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Reviewed: Oct. 10, 2009

I haven't tried it yet, but the recipe sounds delicious and appears to be one I could "customize" for a low carb diet. I recently found wheat flatbread with 6 net carbs, so will use some filling in one flatbread and moisten with a little enchilada sauce.

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BJT

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Reviewed: Oct. 9, 2009

This is a wonderful recipe to make leftovers with. I always make a huge roast and need ideas for different uses. My family loves this one. Thanks!

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Jodi

Cooking Level: Expert

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Reviewed: Oct. 4, 2009

This recipe is fantastic! The shredded beef adds authenticity and great texture; way better than the standard ground beef recipes I've seen. I dumped a some canned enchilada sauce on top before adding the shredded cheese. AMAZING! thanks for the great recipe

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Jackie

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

As written this is just average.As others have said this is missing sauce.It came out of the oven dry. Wont be making this one again. I like the traditional version better.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 24, 2009

This was a good one! I made it with vegetarian crumbles since my husband doesn't eat meat. It turned out great!

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BIO1024

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Reviewed: Sep. 23, 2009

Can't wait to make this again for my own family! I made this for my son's football coaches for a between-practice-and-board meeting dinner, and they devoured it and raved how wonderful it was! I'd give it 5 stars, but for the fact that when I tried to fry the corn tortillas in oil for 30 seconds they became crispy. I learned quickly you have to dip and flip them very quickly. Otherwise, excellent receipe!

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TXYANKEEGAL

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Reviewed: Sep. 23, 2009

Graet alternative to ground beef and tasted great...I added cilantro and olives to the mixture and used enchilada sauce to coat the pan and top put ontop. Making these for the 2nd Oregon Duck game in a row...friends LOVED them last week.

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doctordubs

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Sep. 22, 2009

Absolutely delicious! I had a frozen chuck roast and looked for a recipe to suit it -- this is one of the best recipes I've gotten from this site in some time. The meat is buttery and perfectly seasoned; the cheese sauce is delectable and could be used in any number of other recipes. This will become a regular treat at our house.

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SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 21, 2009

This recipe was very dry. I followed it to the "T", and still it came out dry, needing more flavor.

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jennifer

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 21, 2009

awesome!

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nicklma

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Reviewed: Sep. 15, 2009

I'm only giving this recipe a 4, but it has potential to be 5+. I halved the recipe, but followed the instructions as written. The beef didn't turn out great. I think there was potential for great flavor there, but it cooked way too fast on the stove and was overdone and hard to shred. The next time I make this, I will do the beef in a crockpot on low for 6 to 8 hrs and then shred. I also think that it's too time consuming, messy, and unnecessary to fry the corn tortillas in oil - I will make casserole style next time and layer the tortillas, cheese sauce and beef. I also will add some jarred enchilada sauce to pour on top. The cheese sauce is fantastic as written - creamy and flavorful, it adds a lot to this dish. Black olives would be a nice addition too.

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LEO317

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

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Reviewed: Aug. 31, 2009

I cheated a bit on this recipe and used leftover shredded beef, then followed the recipe - until I got to the tortillas and used the flour tortillas since that is all I had. It had a great flavor but lacked the texture I know the corn tortillas would have given it. I can't wait to make it again and do it right! This is definitely a keeper.

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