Read reviews (17)
Rate recipe
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013