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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Susane

Cooking Level: Intermediate

Home Town: Effingham, Illinois, USA

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Reviewed: Aug. 30, 2009

Made this the other day, pretty good recipe for this type of enchiladas. And that says allot since I cook Tex Mex quite often. Make sure you go by the recipe and use only corn tortillas not flour. Enchiladas should never be made with flour tortillas. Now sit back and enjoy with a nice brewsky!!

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10BUCK2

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Aug. 7, 2009

Huge hit for a birthday party

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HENSAR00

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Reviewed: Jul. 31, 2009

yummmmmmmmmmmy! I love this recipe! I use red and green peppers in the cour cream mixture, and it is even better :) I start my beef in a sauce pan and then Switch it to my crock pot overnight. thank you

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ceriseypoo

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Reviewed: Jul. 26, 2009

Fantastic! I used this primarily for the shredded beef part of the recipie, and it exceeded my expectation. Muy bien!

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Spike Dude

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Reviewed: Jul. 18, 2009

I really enjoyed this recipe. Yes it took a long time to cook the beef, but well worth the wait. Only thing I added was a bit a salt to taste. Corn tortillas are the way to to, but I ran out of meat before I got to 20.. but I filled up an 9x13" pan with them. I like my enchiladas juicy, so I used the Enchilada Sauce from another submitter on top. Great recipe!

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Mike in the Kitchen

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Reviewed: Jul. 8, 2009

I didnt fry the tortillas but they still turned out good. This recipie was missing some sort of sauce on top, so I made half of them with a verde salsa on top and half with black bean and corn salsa on top and they were yummy. We couldnt eat them all so I froze the leftovers and they reheat very well.

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JENISYS07

Cooking Level: Intermediate

Home Town: Plainfield, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 22, 2009

Instead of putting the tortillas in oil I dipped them in red enchilada sauce. These were SO delicious. I will definately make these again!

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kiersten p

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Reviewed: Jun. 15, 2009

Followed the recipe and it came out great.

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Alana

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Reviewed: Jun. 13, 2009

This is awesome! My whole family loved it. I did mine in the slow cooker and once I even did it with just enchilada sauce and it was great!

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TARENWALTERS

Home Town: Borger, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 9, 2009

fantastic!! used my crockpot for the meat and used flour tortillas and red sauce. Everyone loved it! Even my picky stepdad!! Thanks! This will be replacing all my other enchilada recipes!

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KUJayhawksfan

Cooking Level: Expert

Home Town: Junction City, Kansas, USA

Living In: Raymore, Missouri, USA

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Reviewed: Jun. 6, 2009

I gathered all of the ingredients to make this recipe exactly as listed. I placed the meat and spices in the crock pot until it came apart easily with a fork. I tasted the meat and it was very bland. I did not continue preparing the enchiladas because the meat did not taste good. It smelled really good but was flavorless.

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msatl100

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Reviewed: Jun. 6, 2009

flavor of meat was wonderful...would cook in slow cooker next time and add red pepper to make it spicier. serve with shredded lettuce and sour cream. yummy!

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momof4

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Reviewed: May 13, 2009

Delicious meat for tacos, enichildadas or taco salads. Add a little brown sugar for the kids and it will be gone before you can ask for seconds!

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glad2bamom

Cooking Level: Intermediate

Home Town: Spanish Fork, Utah, USA

Living In: Ogden, Utah, USA

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Reviewed: May 12, 2009

I agree with a number of other reviewers that while the meat itself is really quite good - tender, juicy and flavorful, the enchiladas themselves were disappointing. I had higher hopes for this than was delivered. First of all, after reading through the recipe I knew this would be dry without some kind of sauce, so I poured green enchilada sauce over them before topping with the cheese and baking. It helped somewhat, but this was still a mediocre dish, tasting more of the corn tortillas than anything else. (I've now determined that flour tortillas are definitely better than corn tortillas!) One reviewer said it best when she said these were "edible and forgettable," and another who remarked that the meat was great...just not in these enchiladas.

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