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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
This recipe is:
Contest Winning
With Johnsonville Italian Sausage.
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 May. 16, 2013 by JennTats
I cut this recipe in half and I used 1 lb. of ground beef one time & another time I used 3 chicken breasts shredded. It tastes great both ways.
Reviewed on Apr. 11, 2013 by workingcook
I made these for my family last night. We thought that they were pretty good! We put mexican rice and sour cream on top. These reminded me of my favorite dish at my favorite restaurant. Thanks for the recipe!
Reviewed on Jan. 20, 2013 by kgriffin426
These are AMAZING! This is my go-to recipe for a quick, delicious dinner. I put a full can of enchilada sauce into the mixture. I bake covered with just the enchilada sauce on top for about 15-20 minutes then sprinkle the cheese on top and bake uncovered until the cheese is melted. This has prevented the tortillas from getting dried out.
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
Reviewed on Oct. 09, 2010 by nblueberrie
filling was delicious, i also added some taco seasoning to mixture- didnt like the canned enchilada sauce- next time will try to make my own sauce
Reviewed on Jun. 13, 2010 by kelsimarie21
These enchiladas were very good. I was worried at first after reading these reviews but had to find out for my self and I'm glad I did! I also added about 1 TBS to the filling which made the whole dish!
Reviewed on Mar. 30, 2010 by grensrud
I was not impressed at all with this recipe. The filling was incredibly bland and had a strong sour cream and soup taste. Both my husband and I could not finish our enchilada and I ended up just throwing it all out. Maybe it would have been better had I not cut the recipe in half as I did not want two casserole dishes, but I will not try to make it again to find out.
Reviewed on Jan. 20, 2010 by zook
This is so good! It lives up to its name of "creamy".My family thought it was just a little bland the first time I made it, though that could be because I use mild enchilada sauce, so I add a TBS or so of taco seasoning to the filling. It makes all the difference. I think 1/2 a cup of filling per tortilla is a bit too much, so I use a large kitchen scoop that measures around 1/3 cup. That is just the right amount of filling for me, plus it fills more tortillas that way. I've substituted velveeta for the grated cheddar and that works, too.If your family likes Mexican style food, they should like this!
This is so good! It lives up to its name of "creamy".My family thought it was just a little bland the first time I made it, though that could be because I use mild enchilada sauce, so I add a TBS or so of taco seasoning to the filling. It makes all the difference. I think 1/2 a cup of filling per tortilla is a bit too much, so I use a large kitchen scoop that measures around 1/3 cup. That is just the right amount of filling for me, plus it fills more tortillas that way. I've substituted velveeta for the grated cheddar and that works, too.
If your family likes Mexican style food, they should like this!
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