Reviewed: Sep. 3, 2008

I really tweaked this recipe. First of all, I didn't use the chuck roast at all. I just used leftover taco ground beef. I made the sour cream/cheese sauce, but used a lime sour cream. I used shallots instead of onions and just regular cheddar cheese, and I definetely didn't fry my tortillas. After rolling them, I poured a homemade taco sauce over the top and then topped with more cheese. So I kinda used the recipe as a base, but I changed alot. My way was delicious! :)

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Ashleigh

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: Aug. 31, 2008

I had to triple this recipe because I was catering a birthday party that was Mexican themed. This was one of 2 enchiladas that I served and it was gone first. I could not believe how amazing this was!! Because of the cost I had to substitute brisket for the roast and I really think that it probably turned out better for it. I put the brisket in a large roaster with all of the seasoning and liquids and cooked at 175 all night long. It was so tender it fell to pieces as I took it out. It is a little bit of work, but the best recipes usually don't have shortcuts, it is well worth the time. Don't try to cut out the frying of the tortillas, it really is paramount to the overall result of the dish. AMAZING!!

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MAGGIE1179

Cooking Level: Expert

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Reviewed: Aug. 30, 2008

Flavor was good, but it needs more moisture. I think I will add some more sauce to the outside of the enchiladas. All in all it's a good recipe. I would make it again. I may try Chicken next time.

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Sparkmanr

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

The meat was absolutely amazing! I used Arm Roast (because thats what I had in the freezer). I used flour tortillas and the red enchilada sauce on this site...best enchiladas I have ever had.

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bleucheeseme

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Reviewed: Aug. 17, 2008

not worth the time :(

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Aug. 12, 2008

The meat is fantastic! I used that part of th e recipe and then made chimis after it was shredded (rolled in flour tortillas, brushed with butter and baked). I threw my roast with all the ingredients in the crock pot and it was ready when I came home. I'll definitely use this over and over.

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lsimon99

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2008

Yum yum good!

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BIANCA4325

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Jul. 27, 2008

This was a big hit. The recipe doesn't indicate a sauce that is as pictured. So I just slathered the top of the tortillas with remaining shredded beef and more cheese. YUM! :) Thanks for the great recipe.

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OHCRIPE

Cooking Level: Intermediate

Home Town: Issaquah, Washington, USA

Living In: North Bend, Washington, USA

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Reviewed: Jul. 25, 2008

These were unbelievably good and worth the work! Used slow cooker, baked in two pans-one with just cheese, the other with red echilada sauce and cheese. Won't be dry if you use juice from meat. Only baked 20 min. Thank you so much. Will use these for company and have copies ready!

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dobbyrn

Cooking Level: Intermediate

Home Town: Monroe, Michigan, USA

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Reviewed: Jul. 10, 2008

I made this with ground beef, seasoned with Taco Seasoning I from this site. The cream cheese mixture with the beef is excellent, however, with only cheese on top, it was a bit dry. We doctored it up by pouring some taco sauce on top and reheating. It looks like there is sauce on the recipe photo, however it is not included in the recipe. It would be a 5 star recipe with sauce added.

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jun. 12, 2008

Yummy! The sauce is key. I also cooked my roast in the crock pot. The top roast was cheaper than the chuck at the time so I used it instead. It turned out great! I also added the onion with the roast and spooned them out when it was time to make the sauce-already nice and soft! I substituted green enchilada sauce for the oil to make them a little more healthy. Definitely my new favorite enchilada recipe!

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hot&spicy

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

I'm trying really hard to finish the enchiladas, but the shredded beef is so good - the men can't keep out of it. Will have to try again :) Finally shooed the men out of the house. These were awesome, and my husband/son are picky eaters. Good as given and a great keeper! Thanks for sharing.

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BP3

Cooking Level: Expert

Home Town: Waterville, New York, USA

Living In: Adelanto, California, USA

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Reviewed: Jun. 2, 2008

made some changes like adding my own red enchilada sauce but what i enjoyed most was the sour cream mixture. so easy and yet so good i used monterey jack instead of cheddar because i'm partial to jack but otherwise these are fantastic

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Liz

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Reviewed: May 29, 2008

This is my favorite recipe on the entire allrecipes.com site!! The only change we made was that we slow-cooked the shredded beef in the crockpot all day. They were so delicious, my husband and I ate the whole pan, for lunch and dinner!

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Casey

Cooking Level: Beginning

Home Town: Council Grove, Kansas, USA

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Reviewed: May 21, 2008

This was really yummy and tender. I used chile verde sauce on the bottom of the pan and dipped white corn tortillas in it as well. I then added red enchilada sauce on top.

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Christina

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Reviewed: May 18, 2008

sooooo good!!!

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debbiek

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Reviewed: May 7, 2008

I fixed this for the first time. Excellent!!!! I did not use the oil, I heated enchilada sauce and coated the corn tortillas with it before stuffing them. I got 16 large enchiladas out of this recipe. I will continue to use it. I also spiced it up with hot sauce. Jan

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Snuggles

Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

Living In: Portland, Oregon, USA

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Reviewed: May 2, 2008

These were good. I had a little of the cheese mixture leftover, so I spread the rest of it on the corn tortillas and it made it so the tortillas werent dried out. The picture shows it with some red sauce and a different kind of cheese. So the picture doesnt match the recipe. The meat was really good and it wasnt dried out even after being in the oven for 30 minutes.

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missy

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Reviewed: May 2, 2008

We were very disappointed with this recipe. We found the recipe very dry and bland. We tried it didn't like it, and will probably not make it again.

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2girlsand1boy

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Reviewed: Apr. 23, 2008

I fixed this recipe exactly as it is for my husband's birthday and we both loved it!! I am not a very good cook; therefore, I have to follow recipes step by step, and this one was easy to follow. This meal has become one of my husbands favorites. Thank you so very much.

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Stacy

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Shredded Beef Enchiladas

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