The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 3, 2009
I have never attempted to make enchiladas because I had been told it was time consuming and difficult to match the ones at your favorite Mexican resturant...well, wrong and wrong again. This recipe was quick and easy and the family and I loved them. My only regret was that I didn't double the recipe so that I could have more leftovers for lunch. Definately a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 28, 2009
This was delicious. It tasted just like it came from a Mexican restaurant. Will make again next month.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 14, 2009
I have been looking for a great recipe for enchiladas that my children will like. This is it! Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Denison, Texas, USA
Living In: Fort Belvoir, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 10, 2009
This was really YUMMY!! I had to make a few minor changes due to ingredients on hand. I used crushed tomatoes instead of sauce, and I added a packet of Goya Sazon seasoning. I did not have american cheese, so I used a pouch of Kraft Nacho pre-shredded cheese and Mild Cheddar shredded cheese. I also used flour tortillas because I personally do not like corn tortilla's...that is a personal preference. I probably used more cheese than the recipe called for just because we LOVE melted cheese!! I also made sure that I cooked down the sauce to get the consistency that I preferred. I also used left over eye of round roast diced up....what a great use for left over beef!! The whole family loved this...can't wait to make it again!! Thank you!!
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Cooking Level: Expert

Home Town: Milton, Vermont, USA
Living In: Wantage Township, New Jersey, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 21, 2009
BEST enchilada's i've ever had! I used 1 lb of ground beef.but kept the spices exactly as called for. I was hesitant to use flour mixed w/ water. But what it does is act like a roux. The meat sauce was a dark rich brown, and when you add the flour/water, it lightens the color up a little and i guess makes the sauce a little thicker. I used 1 cup of water for the meat and 1 cup water with maybe 4 tbsp flour mixed. For those complaining the chili was runny, i think the flour/water makes it thicker. Because you can see just by making the sauce how runny it is before adding flour. ALSO, the corn tortilla's can be heated on just a plain heated skillet. They are just as pliable, heating according to instructions on package. I did use El Pato spicy tomato sauce which gave it a kick. If you can't find it, then kick up your tomato sauce yourself...can't be that hard. I hate my Chili, but NOW i've found a new chili recipe...So i've found 2 recipes in 1. Lol! Hey! Thanks for posting, made my day.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 31, 2009
Really good enchiladas! I'm new to cooking so I thought for sure I'd mess this up (seeing as how I've burnt water before), but it was a piece of cake. I subsituted the tomato sauce for red enchilada sauce instead thinking it would be spicer...little did I know I bought mild sauce. Want to make these again, but really make them spicy the next time. This is a definite recipe keeper! Thanks!
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Cooking Level: Beginning

Living In: Silver City, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 1, 2009
Good and less fussy to make than many enchilada recipes. I did add an onion, 4 cloves of garlic and cilantro to the meat mixture as others have suggested. Also, just heat tortillas in the microwave - easier.
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 10, 2009
Terrific! I make dinner for 80-120 people and had 1 gallon leftover spicy chili, so I just lined 3 chaffing dishes with corn tortillas (not fried) and layered on top: 6# shredded cheddar cheese, 1 gallon chili, 6# shredded pepper-jack cheese and sliced black olives. Served with tortilla chips, salsa and sour cream and "mexican bean and rice salad" (with avocados and lemon). It was de-lish!
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 5, 2009
These are OK, but nothing special. I doubled the spices as others suggested, and I agree that without that step they would have been much too bland.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 28, 2009
Not even all that cheese in the center could save these enchiladas. They are terrible. I am from Texas and this is NOT Tex Mex. It's terrrrrible.
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Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 20, 2009
This recipe was DELICIOUS! As others had suggested, I doubled the spices including the salt (not the sugar.) I can't imagine how bland and watery it might have tasted without doubling! I used a Mexican cheese blend instead of the traditional Tex-Mex American cheese. That is the only switches I made to the actual recipe. Though I did have some refried beans and a 1/4 of an onion on hand that I threw into the tortillas. OO and I found I had more than enough of all ingredients to just roll up 6 extra tortillas. SUPER yummy! I only gave it 4 stars because the spices needed to be doubled.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 8, 2009
I only had 1 pound of ground beef, so I used a can of kidney beans and a can of corn to help make up some of the bulk of the meat. It is a great consistency and I think it would be a little too thick if we'd used a full 2 pounds of beef. I used 16 oz of tomato sauce rather than 8 oz, and only 2 cups of water and it's still a little bland. Next time, I'd use 24 oz of tomato sauce and only 1 cup of water. I also added a small onion and 4 cloves of garlic to the beef mixture. Otherwise, followed the recipe as written and the spices are just right for my kids and a little less spicy than I'd like. My only real issue with this recipe is the lack of flavor to the sauce. The spice is there, but the flavor seems diluted by all of that water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 14, 2009
I wanted to use a full 3 lbs. of ground beef, so I used the calculator and used those amounts. The only change was I used 4 c. of water instead of 6 and a 15 oz. can of tomato sauce. Had to use my extra large lasagna pan to fit it all! Also heated the flour tortillas for a few seconds in the microwave rather than use the oil. Topped with a combination of Colby and Monterey Jack and sharp Cheddar shreds. It came out wonderfully! We will definitely be making this again. Thanks so much for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 12, 2009
I was born and raised in Texas and miss Tex-Mex food. This receipe wasn't that hard to make and can easily be changed to the taste of the person making it. I made it to the receipe's instructions, with the exception of using only 1 lb of ground meat, and it was good. I think next time I will add some sauteed onion into the cheese enchiladas for added flavor and will try the short cut of microwaving the shells instead of frying them. My husband, who can be picky and fearful of trying new foods, loved these enchiladas! If the sauce taste a little bland and a little extra of the spices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 9, 2009
Being from San Antonio, Tex Mex is everywhere here. Some restaurants have fair enchiladas and some will make you never want to go back. If you are looking for an awesome at home version of original Tex Mex enchiladas, look no further on this site!! These were incredible. They had just enough spice to them, they were super creamy on the inside because of the American cheese (dont use Cheddar) and my family devoured all of them. I doubled the batch and made 24! Thanks so much for sharing this awesome recipe, will be our "at home" version of enchiladas from now on! Great topped with a few diced jalapenos! Yum!
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Helotes, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 6, 2009
Great recipe. I used flour tortillas instead of corn. I also made 12 enchiladas and baked them all at once instead of only 6. I added refried beans to the tortilla with the cheese. I didn't think it was spicy enough, but I used taco seasoning instead of individual spices, which could have been my problem. This recipe is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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Reviewed: Mar. 11, 2009
This was very good. My fiance loves mexican food and freaked out over this. I doubled the spices and added another 2 cups of cheese (I'm from Wisconsin). I put this in a 9x13 pyrlex dish and I did not have a problem with these sticking. However, the pan was heaping so I put some aluminum foil underneath when baking. I'm glad I did because there was some overflow. Also, I'm not sure how 2 Tblsp of oil can last for all 12 torillas. I ended up using about 1/2 cup total.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 26, 2009
These were the Shhhh! I grew up in TX & wanted to put the hype to the test. I was very pleased as were all 6 daughters and wife! We have picky eaters and everyone loved these. I made too much sauce but it turns out it is perfect for a chili dog ! yum.
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Cooking Level: Intermediate

Home Town: Schertz, Texas, USA
Living In: Manitowoc, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 22, 2009
Perfect Tex-Mex recipe! They closed our local Don Pablos restaurant and we haven't found another quite as good witht heir Tex-Mex food....now we can have it right iin our home! Thanks....very yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 16, 2009
My husband and I LOVED this recipe! He said it was better than my mother-in-law's version. Thanks:)-Tessa Garcia
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Cooking Level: Intermediate

Living In: Mineral Wells, Texas, USA

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