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These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat. Belinda Moran - Woodbury, Tennessee
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Nutritional Facts 1 enchilada equals 436 calories, 22 g fat (11 g saturated fat), 81 mg cholesterol, 1,012 mg sodium, 34 g carbohydrate, 2 g fiber, 27 g protein.
Originally published as Creamy Beef Enchiladas in Simple & Delicious September/October 2009, p35
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
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Reviewed on Mar. 12, 2012 by susieq64
very easy to make and twice as good as a leftover
Reviewed on Jun. 21, 2011 by Ab0628
These were good. I did a few things differently. First, I used leftover steak. Secondly, I lightened the recipe a little bit by using reduced fat sour cream and Healthy Request soup. I also added a packet of low sodium taco seasoning and a can of refried beans. In addition, I used fat free tortillas. I also used a full can of enchilada sauce in the sauce and just spread that on the bottom of the pans and used the remaining to top before baking. I liked the cream of mushroom and sour cream with the sauce. I will make these again.
Reviewed on May. 03, 2011 by momee4
Great recipe:)Even my picky eater ate them. Just enough spice for the kids. Hubby added his salsa for more spice. Yummy:)
Reviewed on Mar. 22, 2011 by keegaboo
YUMMY!!! My husband and I ate this up! It is delicious and I will look no further for a different recipe. They are quick, easy, and very flavorful. Wonderful, wonderful dish!
Reviewed on Feb. 19, 2011 by mamapierce
Delicious! I usually make chicken enchiladas, but they were just as good! :D
Reviewed on Feb. 16, 2011 by ericajo2001
I thought these were really good. They're creamy & cheesy, just like you would expect. I don't care for spicy food so the filling was just right me. Makes a big, hearty meal. The calorie count is pretty high, though!
Reviewed on Nov. 17, 2010 by scrapo
Turned out good for our Mexican Food Night this week. I did think it could use some more heat though, will add taco seasoning to the beef next time.
Reviewed on Nov. 10, 2010 by kmb549
For my first time attempting to make enchiladas this was a good recipe to use. Next time I will be cutting it in half thought because it makes so much food!
Reviewed on Oct. 31, 2010 by Whisk-karrs
I love enchladas so I'd like to try this recipe. I believe I would cut down on the sour cream though 'cause not crazy 'bout it. Who could not like an enchiladas, though?
Reviewed on Oct. 21, 2010 by Mmmgood-yaya
I made this for a tailgate party last weekend. I took both pans and they were a hit. The stuffing was a bit bland, so I added a couple dashes of Tabasco & cut up some jalapenos to spice it up. It was good. Mmm
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