The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 4, 2007
These enchiladas are soooo good! Because they are time-consuming, I usually make them on a weekend when we're having guests for dinner. They always go over BIG! I've shared the reciped many times since it's always requested!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 20, 2007
OH MY GOSH! Last week i was craving some homemade enchiladas so i found this recipe. I made them just like the recipe says and !WoW! There GREAT! That was a week ago and today (a week later) i am making them again! I am going to kick them up a little thou with just a little more ground hot peppers. BUT I GOT TO TELL YA! THEY REALLY DON"T NEED A THING! there great just like the recipes says! Dang my mouth is watering :)....ya got ta try em!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 12, 2007
I made this for my husband and he loved it! Instead of shredded beef, I used a combonation of low fat ground chicken and beef. I used 1 cup. lowfat plain yogurt in place of one of the cups of sour cream. And I topped it with a can of enchilada sauce. We are very picky and this was definetly a "do-again"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 1, 2007
Made this for dinner last night. Delecious! Will make again.
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Ed

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 21, 2007
These enchilada have been a hit at two big events. As a timesaver, I just throw the roast in a crockpot with broth and spices and I also add 1 (7oz) can of chiles. By the time I get home the roast is done and I spend about an hour putting everything together.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 16, 2007
This is a real and true recipe and is excellent. The meat is also wonderful for tacos.
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Cooking Level: Expert

Home Town: Salem, Massachusetts, USA
Living In: San Marino, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 3, 2007
The best Enchiladas recipe I have ever tried! Wonderful! To reduce effort, cook the pot roast in a crock pot for 4 hours on high with the beef broth, red wine vinegar, chili powder, and ground cumin as instructed (or cook about 2 to 2 1/2 hours on the stove top on low in a heavy covered pot until the roast is ready to fall apart). Skim fat from leftover broth because we want to take care of our hearts. Prepare as instructed in the original recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 29, 2006
These Enchiladas Rock!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 13, 2006
very good and very easy if you cook the meat in your crockpot all day
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Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 24, 2006
We loved this recipe. My one year old asked for more...which is very rare. I too cooked it in the crockpot, which was a great time saver.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 15, 2006
This is the best recipe ever for shredded beef enchiladas! I'm even going to cook and season my beef roasts this way in the future. Since I ran out of cheese, I poured the extra sauce over the enchiladas...Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 5, 2006
Excellent. Kid and parent favorite and the leftovers are good too. One note, the dish is not what is pictured with the recipe. There is no red sauce or yellow cheese, and it doesn't need it. It is a little bland looking until you taste it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 17, 2006
Made these for dinner last night and I have to agree, they were a lot of work! Looks like we're going to get three meals out of them. I guess it was worth it because my husband loved and asked me to keep the recipe! Kids even ate them too. I followed the receipe exactly. Didn't change a thing. Thanks for sharing!
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Home Town: Shamokin, Pennsylvania, USA
Living In: Fiume Veneto, Friuli-Venezia Giulia, Italy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 13, 2006
To make this less time consuming I followed others advice and used the crock-pot for the meat. We don't like corn tortillas so I used flour tortillas and instead of frying them I just brushed them with melted butter before baking. I had quite a bit of left over sauce which I used to top the enchiladas after baking I think they would have been too dry without a sauce...the meat was very good and this was a nice change from chicken enchiladas.
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Cooking Level: Intermediate

Home Town: Sanford, Florida, USA
Living In: West Haven, Utah, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 8, 2006
The meat turned out very tasty,although it made alot of sauce.It was very rich.To rich for me.
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Cooking Level: Intermediate

Living In: Walla Walla, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 1, 2006
This recipe need not be overly time consuming. I use it for left over pot roast. Just add the water and spices to your leftover pot roast and simmer for an hour or so, then make as usual. Also, we use the uncooked flour tortillas (cook them first of course) and it makes this restaurant quality! My husband adores these and it's a great way to use up leftover roast.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 22, 2006
This was a really good recipe. I made one batch exactly as the recipe states. On the next batch, I covered the top of the enchiladas with the remaining cheese mixture and added enchilada sauce. Very yummy! I think the next time we will try adding tomatillo sauce instead of the enchilada sauce. Also, definitely cook the roast in a crock pot - the meat shreds itself! Thanks for the recipe!!
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Cooking Level: Intermediate

Living In: Lexington, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 10, 2006
This was edible and forgettable. For all the effort and time it took, it's just not worth it. I don't plan on making again as it was too involved for an okay meal.
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 9, 2006
This was great, my wife and I made this today, she said it tastes like something you'd get in an authentic mexican restaraunt, I'd have to agree with her. It is fairly time consuming, but worth it. I think next time I might cook the meat in a crock pot to make it a little more tender and save a little prep time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 4, 2006
I do know my Mexican food being from South Texas, and this recipe is definately a keeper. I have to agree with a prior comment that it's okay to tweak a recipe, but to revamp the whole thing? Well, just come up with your own idea make it your way I say. I like the fact that there is no sauce on top of these. Honestly, it doesn't need all the extra layers of flavor. The only thing I changed was I used only a couple of tablespoons of filling (instead of 4) for 6 inch tortillas. Otherwise, it's too much to fold. Also, I only baked them for 20 minutes, and the tortillas came out nicely golden brown and the cheese was perfectly melted on top without being dried out. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Las Vegas, Nevada, USA

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