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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flickik

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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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lzimmermann8

Cooking Level: Intermediate

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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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John_3_3_3

Cooking Level: Intermediate

Home Town: Schertz, Texas, USA

Living In: Manitowoc, Wisconsin, USA

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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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mkubitski

Cooking Level: Intermediate

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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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Tessa

Cooking Level: Intermediate

Living In: Mineral Wells, Texas, USA

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Reviewed: Feb. 6, 2009

Great basic recipe! Very forgiving in its general make-up. I cut the recipe in half and we still had two meals when served with Spanish rice and a green salad.

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beander7

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Reviewed: Jan. 24, 2009

This recipe is so delicious! It was everything I was hoping it would be. I found the spices to be just perfect, and I like my food flavorful, not bland. This makes an awful lot of sauce, so the next time I make this I will use half and freeze the other half for another meal. Great dish!

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BLUCHIP

Cooking Level: Expert

Living In: Navarre, Florida, USA

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Reviewed: Nov. 21, 2008

These were pretty good, but they were missing something...I'll make them again, but I'll play around with the spices next time.

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Cookie D'oh

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 20, 2008

I only had 1 pound of ground beef, and so was forced to cut the recipe in half, but there was still plenty of sauce. This got rave reviews at my house, and I will definately make it again. It takes a little extra time and effort to lightly fry the tortillas, but it is well worth it. Not only does it make them pliable, but it makes them taste freshly made - something that cannot be achieved with a quick microwave zap. And once you do it a few times you get very efficient. You just lay them out on paper towels and let them cool a bit before handling them. Thanks for a delicious and budget friendly recipe!

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Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Oct. 17, 2008

I added a whole tomato, half onion, jalepeno, and cilantro to the beef while cooking. Also added a bit of comino. I used cheddar and american cheese. Only gave it four stars because the gravy was a bit runny and the tortillas were crunchy on the bottom. Probably my fault. Overall, delicious!

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Kelly25252

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Sep. 11, 2008

I grew up in san antonio.. meaning I grew up with this tex-mex style enchilada.. I have searched for a recipe like this forever... I gave 4 stars only because I added a LOT more of the spices and more salt as well as a can of mild rotell to the meat & onions to the cheese.... the taste is spot on... I plan on making these again and again.. brought back some great memories,THANK YOU!!

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Aug. 30, 2008

I am from Texas but live in Tennessee. We miss the Tex-Mex food the most so thank you for this wonderful recipe. It brings Tex-Mex to us!!

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JKASICK

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 26, 2008

Wow, I hadn't made enchiladas in a while and this was so easy. I loved that it didn't call for canned sauce. I didn't use the flour, I had a couple of tablespoons tomato paste I had to use up and that just worked perfect with the other ingredients. To cut the fat a little I used super lean ground beef, and I actually used the meat as the filler instead of cheese and topped with the rest of the sauce and sharp white cheddar.

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karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: Jun. 19, 2008

This recipe is good, like another poster said, it's a bit bland, I added green chilies to the sauce and put the beef sauce into the tortillas itself. My husband loved these, first time making enchiladas.

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LindsNW

Cooking Level: Expert

Home Town: Clinton, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 19, 2008

This recipe was Okay. The flour REALLY thickened the sauce, a little to much for my taste causing the enchiladas to be really really heavy. If I make this receipe again, I think I will omit the flour so the sauce will be a little more spreadable.

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terryslady

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Reviewed: Jun. 8, 2008

Added onions to the cheese - otherwise followed exactly - excellent!!!! My parents are huge mexican food fans - they both said best enchiladas they have ever eaten!

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kelly

Cooking Level: Intermediate

Living In: Wichita Falls, Texas, USA

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Reviewed: May 29, 2008

i made this for my daughters spanish class and they all loved it i also made a low fat version with ground turkey and the kids didnt know the difference. i have and will make again

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becky

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Sulphur, Louisiana, USA

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Reviewed: May 27, 2008

Excellent cheese enchiladas, just like we get in the taquerias here. This is authentic Tex-Mex. I had enough chili gravy though for two pans although we used it all, it was a bit too much and the next time I'll cut that in half. I used an American-Cheddar shredded cheese blend. I didn't fry the tortillas in the oil, just heated them in the microwave to make them pliable. The second time I made these I did fry the tortillas which takes only a couples of secs per side except it is harder to work with a hot hot tortilla. I was afraid they would be greasy after the frying, but they turned out great after all. I also used half the sauce the second time and it while it wasn't plentiful, it was still adequate. Thanks Rhonda, this recipe is going to get a lot of use in the future!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 15, 2008

This chili type sauce is very common for Tex-Mex style enchiladas, as is Using American cheese. I sauted half the ground beef with some garlic powder, minced onion, cumin and lots of chili powder to use in the filling. Also reduced the sugar and no flour as others suggested, and upped the spices in the sauce as well. These tasted a lot like those at our favorite local restaurant-which are wonderful!

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