The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 1, 2005
Very good! Cooked the beef with spices overnight in the crock pot, used flour tortillas, Sara's Red Enchilada sauce, and Pepper Jack Cheese for some extra 'heat'. I think they would have dried out pretty badly without the enchilada sauce.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 26, 2005
After the additional 2 hours of cooking, the meat was still tough. Although, Since everyone else has had such wonderous results, I'll blame that one me. Everything else turned out very nice. I made corn tortillas but probably will use flour tortillas next time. Stokes Green Chili Sauce and some homemade salsa put the finishing touches on this dish. Quite good. Next time will make the meat in the crock pot, though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 19, 2005
I just made the beef part of this recipe so I can't judge on the cheese/sauce -- but the meat was EXCELLENT.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 17, 2005
Very good enchilada recipe. I think three pounds of beef is excessive for the portions stated. Next time I will use half that amount of meat and maybe the same amount of spice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 23, 2005
This was good... I think next time I'll kick it up a notch and add some jalepenos. In addition, I made the red enchilada sauce receipe from this site, as others suggested (however, I think it'd taste better with canned sauce).
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Cooking Level: Expert

Home Town: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 3, 2005
These were very good, but time consuming. I made the red enchilada sauce from this site to go with. I dipped my tortillas in the sauce instead of softening them in oil. Then I poured the remainder sauce all over the top of the enchiladas and sprinkled the cheese. I used a leftover brisket I had, shredded it and combined it with some ground beef. Will make again!
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Cooking Level: Expert

Home Town: Great Bend, Kansas, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 16, 2005
There is a bit of time required for these but they are good. Won't be an everyday dish made after work; more of a company dish on the weekend.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 27, 2005
This recipe is so good, my family just loved it! It was a bit time-consuming. I'll most definately make it again. In fact, I'm making it again tomorrow. I put my roast, beef broth, vinegar, chili powder and cumin in the slow cooker and cooked it overnight and it was so tender and assembled the enchiladas the next day. Thanks-a-bunch for such a great recipe!!
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Home Town: Glendale, Arizona, USA
Living In: Wichita Falls, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 25, 2005
I folowed this recipe pretty close to exact. I used the Enchilada sauce as others said they did. I also the night before I made them used a crock pot for the meat. Ilet it go all day then just picked it apart with a fork and let it simmer. Then I placed in fridge till I was making them the next afternoon. I didn't use onions because I don't care for them. I cooked for about 15 min then sprinkled with cheese and olives. They were the best !Got rave reviews with dinner quests! Recipe is a keeper in my kitchen. Thank you for sharing !
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 14, 2005
Alot of work, but tasted great, poured enchilada sauce as others recommended. Gave some to my neighbors who raved about them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 25, 2005
Best enchiladas I've ever had! Restaurant quality! I must have used a cheaper cut of meat, because it was a little tough and didn't shred so I just threw it in the food processor and it came out great -- easier than shredding anyways! I also followed the suggestion of making the red enchilada sauce. The meat, cheese filling, and sauce can be made ahead of time to save time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 23, 2005
These are the best enchiladas I have ever had. I used leftover potroast and the Red Enchilada Sauce from this site. For the tortillas I used a tip from another site and sprayed them with cooking spray on both sides and baked them on cookie sheets at 300 degrees for about 5 minutes. I will be planning this for my potroast leftovers every time!
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Coburg, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 30, 2005
I have to say that I am somewhat disappointed with this "5 star" recipe. We all thought that it was kind of blah. Maybe a pkg. of taco seasoning or something would have helped give it a little zip. I used sirloin steak instead of chuck roast but that couldn't have made that much of a difference! I might give it a try with chicken as suggested by another cook.
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Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 3, 2005
We actually used the beef for beef and noodles like another user had suggested. It was wonderful. Cooked all day in the crock pot smelled wonderful. Well worth the wait. Did not make the enchiladas but may do it soon.
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Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 1, 2005
Absolutely delicious!!! I didn't change anything to the actual recipe for the beef and sour cream mixture but did take a few suggestions made in other reviews for the overall dish. I substituted flour tortillas instead of using the corn tortillas (just our familys preference). Also, poured enchilada sauce on top before baking. Used an excellent recipe from this web site 'Red Enchilada Sauce' submitted by Sara. Lastly, I added the cheese on top during the last 10 minutes of baking. You WON'T be disappointed with this recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 27, 2004
Excellent but I used shredded chicken instead. My children loved this recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 3, 2004
Very good. As per others suggestions, I did add some sauce to the sour cream mixture to make sure it didn't dry out. Instead of dipping the tortilla's in oil and rolling them up, I layered in dish. I also covered with foil during cooking to keep more of the moisture in. This recipe makes a lot. I made two large dishes which allowed me to freeze one of them for great lunches.
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Cooking Level: Intermediate

Home Town: Goodland, Indiana, USA
Living In: Greenwood Village, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 14, 2004
The recipe was enjoyed by the entire family. Per other's suggestions, I did add red enchilada sauce on top so they wouldn't be dry. Hubby said definitely a keeper. Yummy!
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Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 11, 2004
Fantastic!!! I have made many enchiladas and this is the best. This is my new enchilada recipe. Thanks Christy! Only things I did differently were to use flour tortillas instead of corn. I topped with enchilada sauce, cooked and then add shredded cheese during last 10 minutes of cooking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 16, 2004
I actually just followed the recipe to cook the beef with spices down to the large onion on the recipe list. I used a whole can of beef broth in lieu of the broth/h20 combination. After cooking for 3.5 hours, the beef was practically falling apart -- oh so tender!!! After cooling for 1/2 an hour, I shredded beef into a separate bowl. In a separate pan, I sauteed some green peppers and onions and added the shredded beef with some remaining liquid from the pot - maybe about 2 ladles. I simmered/sauteed this mixture for about 20 minutes. I served over yellow rice (saffron and broth) with black beans. It was yummy!!!
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