Reviewed: Oct. 18, 2007

This was oh soooo good! I think the cheese mixture is what makes this beyond awesome. I modified this recipe slightly based on other reviews. I used leftover beef I had from another recipe (Slow Cooker Italian Beef for Sandwiches by Maureen- the best ever!!!) and instead of corn tortillas I used un-fried flour ones. I also made a homemade red enchilada sauce to use. I made the cheese/sour cream mixture as directed. Then for ease of assembly I layered it as a casserole in my oval stone dish. First I put enchilada sauce on the bottom to preven the tortillas from sticking. The I put tortillas, sour cream mixture, beef and repeated, ending with a layer of tortillas on top. I poured the rest of the enchilada sauce over the tortillas and eopped with cheese. Baked for 30 minutes and it came out all melty with a slight cheesy crust on top. My husband, my youngest and me devoured it. My oldest son complained about not liking the enchilada sauce with it, but as soon as I gave him sour cream to put on it he gobbled it up. Hubby also had it the next day and it tasted just as good. A friend of ours stole a bite and was raving about it- wanted to know what it was. I now have to share the recipe.

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FAEANNE

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Reviewed: Oct. 15, 2007

This was AwEsOmE!!!

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Godiva

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Reviewed: Oct. 2, 2007

Love the meat in this receipe. I make my enchiladas a little differently but the meat is AMAZING in flavor. Thank you...

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TRISHALEA

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Reviewed: Oct. 1, 2007

These were great! very time consuming-- crockpot recommended! I added a tsp of garlic salt to the cheese sauce, used lt. sour cream, only 1 can of green chiles (which was plenty!) and I think the salt I added to the meat helped, too. Thanks for the great *HOMEMADE* recipe!!

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dnuts

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Fullerton, California, USA

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Reviewed: Sep. 26, 2007

I made this recipe as indicated except I used a mexican cheese blend and I used my fryer to cook the tortillas. This made 18 enchiladas. I really wasn't sure what to expect and was quite surprised with how yummy this was. The cheese filling/meat really melded together after cooking and the taste was just wonderful. I'm so glad I have 12 more for the freezer. I did make the red enchilada sauce to top it with. Edited to add: I put these in the freezer individually wrapped and they were extremely handy, quick yummy meals. I plan on keeping a stock of them in my freezer. Fantastic!

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auntbeast

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Jul. 8, 2007

Very good, but nothing to rave about. We did tear up our tortillas too, instead of rolling up individual enchiladas.

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juicyfruit007

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Midland, Texas, USA

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Reviewed: Jul. 2, 2007

These were awesome! I normally make my enchiladas with ground beef, so this was a nice change. My family loved them and they were even better the next day. I put my roast in the crockpot before I left for church and let it cook for most of the day. I poured red enchilada sauce over the top and added some more cheese. These work great with black beans and mexican rice. This is DEFINITELY a keeper!

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alec1124

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Newnan, Georgia, USA

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Reviewed: Jun. 3, 2007

Yum! I used leftover meat that I had cooked in the crockpot, so it didn't have the seasonings. To make up for it, I added cumin to the sour cream mix. It was great!

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trinmama

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Reviewed: May 27, 2007

The only reason that I'm giving them two stars instead of one is because the meat portion of this recipe is very tasty. I do not recommend this recipe as written, but the beef would be great in tacos. I think that I will try that next time. This recipe makes WAY TOO MUCH CHEESE SAUCE! The taste of the chiles is overwhelming!

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MelindaD

Cooking Level: Intermediate

Home Town: Charleston, Illinois, USA

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Reviewed: May 17, 2007

I have to say that these are by far the BEST enchiladas that I have ever eaten... to include those I have eaten at authentic mexican restaraunts! My whole family devours them... including my SUPER picky husband. I have to make an extra pan just so I can have left-overs. I only made a couple of minor changes/additions: Generally I love corn tortillas and prefer them, however, with this recipe they seem to somewhat overwhelm the taste of the ingredients. It may be because I am pregnant and my tastes are a little skewed, but I tried using flour tortillas and much prefer them in this recipe. I also added chopped fresh tomatoes to the filling and topped the "Whole Enchilada" :0) with a little green enchilada sauce and fresh tomatoes. You simply must try this recipe. It so incredibly easy to make for the superior quality product you receive in return. I LOVE IT!

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MULDERNG

Cooking Level: Intermediate

Home Town: Wendell, Idaho, USA

Living In: Kitanakagusuku, Okinawa, Japan

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Reviewed: May 14, 2007

This was great! Not the healthiest dish, but I halved the sour cream and used the low-fat kind. Also cut the cheese by 1/3. Very tasty and not too difficult but it does take a long time.

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MARISAMDL4

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Reviewed: May 9, 2007

I made these exactly as the recipe said, and they were superb! I would have rated them a 5-star, but my husband said they were "missing something" and my kids didn't like the beef - I will try chicken next time, but I thought they were excellent as is!

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MelindaG

Cooking Level: Intermediate

Home Town: North Bethesda, Maryland, USA

Living In: Walkersville, Maryland, USA

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Reviewed: May 7, 2007

I made this for a party and everyone asked for the recipe. Delicious. I made it exactly as written except that I poured Red Enchilada Sauce (recipe on this site) over the top before sprinkling the cheese and baked. A bit time consuming but worth the effort.

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Cook from Upstate NY

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Reviewed: May 2, 2007

Yummy,I wish I could give this recipe 5 stars,but I made changes to it as I figure these would have turned out too dry without sauce on top etc.I made 1/2 with corn and 1/2 with flour.I liked the taste of the corn ones better.The preparation was a breeze.I used chuck roast/pot roast.I followed the recipe on how to brown the meat and instead of letting the meat simmer for hours,I put it in the slow cooker in the morning.I used a cup of beef broth and half cup of canned French onion soup.I didn't have to shred it as it shred itself! it simply fell apart.I added green onions to the sour cream/cheese/onion mixture in addition to the regular onion.Then instead of using oil (yuck!)to dip the tortillas,I put green enchilada sauce on a dinner plate and passed the tortillas through it to moist them.I placed the tortillas right in the pan and filled them up one by one in there and placed them seam down. I drizzled red and green enchilada sauce over them (no too wet) just enough to cover and soften them up and then put a cup of cheese, sliced black olives and a few more green onions on top.I left the pan on the counter until I gather the ingredients to make some some corn and cilantro rice to allow them to soften even more as I used corn tortillas.Then I just put these in the oven until hot and bubbly.I didn't leave it there for the whole 30 min. as these might have dry out.Even my picky son went back for secs.We really liked this dish!! I am getting hungry again :) Thanks for sharing!

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Brandy

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Reviewed: Apr. 30, 2007

This is an absolutely fantastic recipe. SO easy. I made it for a coworker, and just had to have some myself. They were a definite hit!

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Amie

Cooking Level: Expert

Home Town: Newport Beach, California, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Apr. 17, 2007

I shredded some left over pot roast for this, but used the rest of the recipe. I added sauteed red bell pepper and canned red sauce. Very good.

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Boise grrrl cooks

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Boise, Idaho, USA

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Reviewed: Mar. 28, 2007

Wonderfully flavorful beef! I just make the meat part of the recipe and we love it wrapped in fresh tortillas! The best part is that it can be done in the crockpot, as well! Delicious!

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LALMUFFIN

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Reviewed: Mar. 25, 2007

These were boring too eat. They were pretty bland. I added Franks Hot sauce which made it better, but they were just really greasy and bland.

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KarenBug

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Reviewed: Mar. 21, 2007

I have become one of those people who take a wonderful recipe, change it and then come on here to rate it. It was so good though, I had to tell someone! I had a bunch of pulled pork left over and started looking around on here for an idea on how to use it. Not able to go to the store, I had to use what was available. This is where it gets funny. I sprinkled cumin over the pork, which was cooked in a vinegar, coffee and chili flake mix. I had only flour shells which I heated on a skillet. I took yellow, red and green bell peppers and red and green chilies with oil and browned. I then rummaged though the fridge and found mont jack, sharp cheddar, parmasean, sour cream and heavy cream. With a quick addition of flour, all the mish-mash of cheese and creams went in with a pinch of salt - and created the most awesome cheese sauce ever! I made 5 monster enchiladas and poured the extra sauce over the middle. Covered in foil and baked - uncovered to brown and just wanted to fall over it was soooo good. Thanks for the inspiration! I will make this with all my left over beef, chicken and pork!

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Sara Ann

Cooking Level: Expert

Home Town: Quincy, Illinois, USA

Living In: Fulton, Missouri, USA

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Reviewed: Mar. 6, 2007

I haven't made these with the beef. I use shredded chicken instead, which I marinate in a chili/lime mixture before baking and shredding. I follow the recipe from "chopped onions" down and it turns out great every time! I usually add more canned chili peppers and I use ground chili pepper for extra heat. My friends and family love the end result, and someone once asked if I was sure I didn't have a little Mexican in me, so I guess this tastes pretty authentic.

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ChefMia

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Shredded Beef Enchiladas

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