Reviewed: Apr. 30, 2009

This really took a long time to prepare and it just wasn't that great. We are from Texas and found it to be "blah". Needed a "kick". My husband thought it needed carne asada sauce on top. I was bummed.

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kayhuff

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Reviewed: Apr. 28, 2009

Absolutly Amazing! Prolly the best enchiladas ive ever had! Did cook the beef in the crock pot and let it go all day! So much eaiser!

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~*Ash*~

Cooking Level: Intermediate

Living In: Libby, Montana, USA

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Reviewed: Apr. 24, 2009

Let me first say that the meat in this dish is DIVINE!!! I absolutely will use the meat portion of the recipe again and again (and not just for these enchiladas!). As for the sour cream cheese sauce, I was pleasantly surprised! I've kind of had "red sauce burnout" for some time. I have been trying to appease my family with dishes that they will love without acid issues for myself. I had failed until I found this recipe. Everyone...my hubby, my mom, both girls (8 & 2) and myself LOVED these! I used flour instead of corn tortillas...everything else was the same. We will be having these again, for sure!!! Thanks for posting!!!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Apr. 22, 2009

I really liked this recipe. It is easy to prepare. You can purchase any store brand enchilada sauce and it will work with this recipe. I also used whole grain tortillas and fresh onions and tomatos.

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Jacque

Cooking Level: Intermediate

Living In: Issaquah, Washington, USA

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Reviewed: Apr. 21, 2009

Awesome! I don't like sour cream so I added more cheese. I also slow cooked the beef overnight which made it even better. These are GREAT!!!

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sarah

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Reviewed: Apr. 10, 2009

Excellent!

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chrisc

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Reviewed: Mar. 30, 2009

This was incredible! Who cares about the time it takes to make...small price to pay for a delicious meal. Great with either corn or flour tortillas.

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Mar. 29, 2009

I like others read all the reviews and added alot more spices. A can of Rotel and a few spicy peppers. I did not fry the shells and we used the low carb wheat shells. I even made chicken the third time I made these. We always have enough to freeze and they are great reheated. Will continue to use this recipe. We love Tex Mex food and by adding the extra spices it does the trick. Thanks :)

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VICKSEXT

Cooking Level: Expert

Home Town: Clarksville, Tennessee, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 19, 2009

super way to use chuck roast!! Next time I would definately do the meat in the crock pot. Used the red enchilada recipe from this site. Super meal!

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lgebski

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Reviewed: Mar. 16, 2009

The creamy sauce inside was AWESOME! I overcooked my meat... although it was frozen and I followed most of the meat cooking directions. But my roast was also smaller than 3 lbs so maybe that has something to do with it. Next time, I will either cook the meat in the crock pot, or do chicken! Hubbie said it's a keeper but we both think it would be better with chicken. I also added a jalapeno for an extra kick. DELISH!

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shibbygibby7

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Reviewed: Mar. 10, 2009

A little too much like pot roast. I was glad I had a can of enchilada sauce in the pantry to liven these up a little.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Mar. 7, 2009

I made these in the morning and put them in the frig to cook later for dinner. I don't recommend doing it this way. This is a great recipe, but I find it is best to make them fresh and eat them right away. I loved the meat mixture, in fact I am making just that part of the recipe today to turn into burritos.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Mar. 5, 2009

My husband HATES enchiladas. That being said..I love them and wanted to make them again. This recipe does not disappoint. I made the beef the night before in my crockpot (I added some cayenne pepper to taste) and used all of the liquids it calls for except for the water, and added a can of Rotel that contained tomatoes and chiles. I cooked it on high for about 6 hours then pulled the beef out and shredded it in a bowl. I poured the extra liquid into a bowl for later use. The next day I made the sour cream mixture (minus one can of chiles because I had some in the beef, and minus the flour - it didn't need it). I tried one corn tortilla dipped in oil and it was pretty gross looking so instead I heated 5 tortillas at a time in the microwave with a damp paper towel on top and one on the bottom to lock in moisture. They weren't mushy at all when the dish was done. I then put the sour cream mixture down and placed the beef on top. I wrapped them tightly and placed them into a baking dish. I didn't add enchilada sauce because it did not call for it. Instead, I used the reserved liquid and added a small spoonful to the top of each one to prevent drying. I then added the shredded cheese to the top and baked. It took about 15-20 minutes so make sure you check them. These are excellent, even my picky husband loves them. I will be making these again and again. I agree that this meat would be excellent for tacos. If you really like enchilada sauce it would be great with this recipe too.

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J Miller

Cooking Level: Intermediate

Home Town: Gulliver, Michigan, USA

Living In: Gladstone, Michigan, USA

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Reviewed: Mar. 2, 2009

This recipe was really good! I will definitely make again. The reason I gave it a 4 is because I couldn't give it a 4.5. It is really good, but, for my family's tastes would need to be modified. First, the sour cream sauce was too thick. I would thin it out next time but I am not sure with what, milk??? I'll have to check the other reviews and see if anyone else thought that too. I also thought the amounts were a little off. I only made 12 enchiladas with this and froze the rest of the beef in the juice for next time I want to make enchiladas. I made the same amount of cream sauce so I put some on the inside and some on top with a can of red enchilada sauce. I only used 1 to 1.5 Tablespoons of the sauce and meat mixture per shell and they were plenty full, almost too full. This was such a good recipe though. You really have to try it! It is a time consuming recipe, but most of that time is letting the beef simmer, so who cares! My husband and I loved it!

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Panther Girl

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Reviewed: Feb. 11, 2009

This meat alone is awesome!! It is a little time consuming but totally worth the effort. I did not have time to make enchiladas the first time I made it so I did not make the green chili sauce and made burritos. Took them to a potluck, they were a hit! Next time I may just start the meat and then finish it in the crock pot so I don't have to watch it as closely. I will definitely try the green chili sauce next time also it sounds fabulous. Thanks for the great recipe!

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Jenny

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Reviewed: Feb. 9, 2009

These are delicious, but took an extreme amount of time to make. I will probably make with chicken instead next time, but for the most part this was a delicious recipe.

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Beth L.

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

My first time attempting Mexican. We've been in West Texas for a year now, so I figured I better learn! Definitely took me a very long time to make, but was worth it. Kept everything the same, just used some store bought enchilada sauce. Thanks for sharing!

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AmyA26

Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

Living In: Midland, Texas, USA

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Reviewed: Feb. 2, 2009

luckily my wife made roast the previous night so i had the meat to make it,i also used the juice from the roast to and added it to the meat mixture, for some reason i kept wanting to add corn to it, but i did not.. it turned out really good, my wife suggested i needed to add salt, but i didn't she is a salt freak and i am not..i used some green enchilada sauce on top ( only one can) we both believe it is a keeper

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wormosa

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Lafayette, Oregon, USA

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Reviewed: Jan. 25, 2009

Okay so i cheated on this recipe and, even with my shortcuts, it was fantastic. I cooked ground pork (hamburger or turkey would work great too) and added some taco seasoning mix instead of using shredded beef. I know, the idea of this recipe is to use shredded beef but i was lazy!(and i don't eat beef) I also topped with a red enchilada sauce prior to baking. The sour cream sauce is sooo good!. I could have eaten it with no meat. Im sure as written this recipe is out of this world.

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