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Canned soups make the sauce in this spicy entree easy to prepare. "It's a good dish to feed a large group of people...or freeze half for a fuss-free supper later.—Rosemary Gonser, Clay Center, Kansas
Originally published as Beef Enchiladas in Quick Cooking March/April 1999, p44
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Reviewed on Dec. 12, 2011 by ndrushing
I didn't particularly like these enchiladas. The mushroom soup made the red sauce sort of creamy. I prefer either creamy chicken enchiladas or beef enchiladas with straight red sauce, not a hybrid. Just my opinion. They were easy but I threw out more than half the leftovers.
Reviewed on Aug. 15, 2011 by Kes7792
My family enjoyed this recipe. Very Good
Reviewed on May. 05, 2011 by teacake94
These are a really good no-fuss enchilada. Easy to make, kid friendly, and they freeze really well.
Reviewed on Feb. 20, 2011 by jennajenjen
My family really enjoyed these, Very easy to make. I have 3 boys so made all 20 and they ate them all!!!
Reviewed on Jan. 17, 2011 by Master Cook 199
wheres the spice and is the sauce a red or green sauce, poor directions
Reviewed on Nov. 13, 2008 by mom2499
I fund thid id hard to believe that it has 0 sodium content with the 2 cans od soup in the ingredience. I am on a sodium free diet and I know that the soups happen to be high in sodium. How come the nutritional values are so off?
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