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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3 users found this review helpful

Reviewer:

JKASICK

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Nashville, Tennessee, USA

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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38 users found this review helpful

Reviewer:

karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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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15 users found this review helpful

Reviewer:

LindsNW

Cooking Level: Expert

Home Town: Clinton, Arkansas, USA

Living In: Dallas, Texas, USA

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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1 user found this review helpful

Reviewer:

terryslady

Cooking Level: Expert

Home Town: Houston, Texas, USA

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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2 users found this review helpful

Reviewer:

kelly

Cooking Level: Intermediate

Living In: Wichita Falls, Texas, USA

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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2 users found this review helpful

Reviewer:

becky

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Sulphur, Louisiana, USA

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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57 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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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17 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Mar. 5, 2008

Awesome Dish and so easy. Delicious! Even better reheated the next day.

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2 users found this review helpful

Reviewer:

Maria

Home Town: Thibodaux, Louisiana, USA

Reviewed: Mar. 2, 2008

I usually use a spice pack to make my enchilada sauce but was out and tried this recipe. I reduced the water by half and omitted the flour and sugar. These turned out to be very flavorful and moist. I'll never waste my money on the spice packs again!!! AWESOME!

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13 users found this review helpful