The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 19, 2009
This recipe is wonderful! I do cook the meat in the slow cooker instead of stove top, it is much easier this way. I sometimes use half green chilies, half diced jalapenos, this adds quite a bit of heat!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Jan. 18, 2009
I would give this 10 stars if I could... 5 for the beef itself, 5 for the end result. Wow, what great flavor. I've never fried my tortillas when making enchiladas at home just to try to save some calories, but seriously, I will never do it any other way after eating these. Absolutely delicious. The sour cream/cheese filling really sealed the deal. The only things I changed were to omit the onions and I had to use flour tortillas as my local store didn't have corn ones, oddly. I also topped with enchilada sauce before adding the cheese. Just perfect, I'll be making these (and the beef itself) often. Thank you!
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Photo by CookinBug aka JL86
Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 18, 2009
Like other reviewers, I also only made the beef and it turned out great! Will have to make enchiladas with this recipe soon!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 18, 2009
These were good. Not dry at all(maybe it was because I topped it with enchilada sauce).
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Kay

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 14, 2009
Made this last night using leftover pot roast. Obviously, I had to change up the recipe since the meat was already cooked. I don't want to take anything away from the recipe because I would definitely make this again the way it's written. Here's what I did in case you need a good use for leftovers: Skipped the H2O, broth and vinegar since the meat was already cooked. Shredded the roast, and placed in a skillet with spices, onion & chile peppers (don't drain). Heated it up and added the flour. My roast was so darn fatty that I didn't really need much liquid. Cooked & stirred a few more minutes. Added sour cream & cheese and stirred until melted. Placed mixture in CORN tortillas. (They really are better - just heat them up before you try to roll them.) Baked as directed but topped with a can of enchilada sauce (can't imagine enchiladas without sauce) and more cheese. YUM!
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Cooking Level: Expert

Living In: Harvard, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 11, 2009
This recipe was just alright to me it didn't seem to have much flavor or spice to it. I am not one that likes alot of spice but for me personally I needed just a bit more.
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Cooking Level: Intermediate

Home Town: New Ulm, Minnesota, USA
Living In: Winthrop, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 4, 2009
My husband says these are the perfect enchiladas! He says they taste like the enchiladas in Texas! The recipe may take awhile but any good recipe takes a while! I would not change anything! Thanks for the great recipe!
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Cooking Level: Expert

Home Town: Lindale, Texas, USA
Living In: Wyoming, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 2, 2009
In my opinion, too dry and plain! The beef was fantastic by itself, but as a whole I'd give this recipe a pass the next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 5, 2008
very good
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 26, 2008
These were pretty good. I cooked all the tortillas in oil as instructed and then put filling in. By the time I added the filling the tortillas were too hard to roll. I think i should have fried & put filling in right away. My tortilla ended up looking like a taco because it wasn't pliable. None the less still good.
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Photo by MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 18, 2008
Great meal! My hubby loved it and he is from New Mexico and the son of a great mexican food cook. I used the 10 min enchilada sauce and cooked my roast in the crock pot which worked really well. The meat also freezes well for another meal later.
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Cooking Level: Expert

Home Town: Webb City, Missouri, USA
Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 17, 2008
We didn't care for this recipe. The cheese mixture was too sour/chili'y or something. And cooking the corn tortillas in the oil for 30 seconds on each side was too long--I ended up with partially-crunchy tortillas. I think you're just supposed to put them in the oil until they are soft, which takes far less than a minute.
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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: Murray, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 16, 2008
Fantastic! This made about 26 enchiladas. I froze the ones that didn't fit in the baking pan so we can have them again! I added the red enchilada sauce recipe from this site.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 11, 2008
A lot of work...but SO worth it!
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Photo by holliebeary

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 7, 2008
Awesome recipe, well worth the time, we even used flour tortillas (all I had on hand) and they were soooo good, just like the "wet burrito" we get at our local restaurant!
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Photo by TERRIS911

Cooking Level: Expert

Living In: Troy, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 3, 2008
So I got a new crock pot and used it and as these enchiladas had great flavor and I will try them again my meat was tough, it did not shred! I cooked my meat on high and practically ruined it. I have NEVER cooked anything on high in a crock pot and will probably NEVER do it again unless the recipe says too... This is what I get for cutting corner. I will re rate next time!
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Photo by kim1430

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 31, 2008
This was the basic recipe for sauce and tortillas that I was looking for, I actually prepared the meat using "Charley's Slow Cooker Mexican Style Meat" which you can find on this site with a simple search.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 10, 2008
I followed the recipe except for using the crock pot for the beef and I used hot salsa instead of chili's because that's what I had. Oh and I topped with enchilada sauce. I will make these again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 5, 2008
This recipe is wonderful. I'm a huge mexican cusine lover, however my husband is a little more picky. I've had a hard time finding a recipe that is spicy enough for my taste that he still enjoys. This was certainly it. Even my daughter ate it up! I can't thank you enough for sharing this recipe! It is so hard to find a meal all three of us enjoy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 3, 2008
This meat is the BEST. You can do a million different things with this recipe and they will all turn out well. I have tried chicken too and it turns out just as good as the beef. Try it, you'll like it.
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Cooking Level: Intermediate

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