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Enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia
This recipe is:
Contest Winning
With Johnsonville Italian Sausage.
Nutritional Facts 2 enchiladas equals 751 calories, 43 g fat (21 g saturated fat), 128 mg cholesterol, 2,536 mg sodium, 56 g carbohydrate, 4 g fiber, 38 g protein.
Originally published as Garlic Beef Enchiladas in Taste of Home April/May 1999, p25
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Reviewed on Aug. 05, 2012 by carrie_johnson
This recipe was OK. Will not make again but certainly edible. Did not like the flour tortillas...to mushy with sauce. Kids likes but adults, not so much.
Reviewed on Jul. 11, 2012 by germanycook
Incredible - such a homemade taste! The spices were perfect, nice creamy tasty sauce and the amounts were great for our taste - enough sauce but not swimming in it. I did spread the sauce all over the top of the rolled tortillas once they were in the pan, as another reviewer said - and it really kept them from being too dry and crunchy. I made the whole recipe, then split it into two 9-inch glass dishes - two whole dinners for my husband and me!
Reviewed on Jul. 10, 2012 by kerrynjames
Love these! I actually made 50% more last time to have some extra sauce and meat... and that's tonight's nachos! Thanks for the recipe!
Reviewed on May. 14, 2012 by senzascusa
O...M....G.....these are amazing! Most enchilada recipes I have call for store-bought enchilada sauce or a mix of other stuff that isn't very enchilada-y tasting. This sauce was fab. The beef is fab. Love love love. My family loved it. This is 'company-good' for a casual meal.
Reviewed on Apr. 25, 2012 by Bajaspeed
My kids really liked these!
Reviewed on Mar. 20, 2012 by Jamcat59
This recipe ROCKS!!!!! My family and friends love it! It is my go to recipe for something different in the weekly meal planning! been making it for years! Can't go wron making this one. The only thing I change is I delete the salt and you can't even tell it's missing. Great job and thank-you very much!
Reviewed on Mar. 12, 2012 by Catgirl6717
I've been looking for this recipe for 11 years!! It was a staple in my home and I lost my recipe folder in a move. Thank You, thank you!!
Reviewed on Jan. 31, 2012 by obsessedwithfood
The enchiladas were good but I was expecting to be wowwed after reading all the reviews and I wasn't. Maybe it really makes a difference as to how much of the spices was used. I put in the minimum amount when it said "1 to 2 tsp or tablespoons". Maybe I should have put in the full amount. I have other enchiladas recipes I like better but I might make this again. We'll see how the leftovers taste tomorrow.
Reviewed on Dec. 09, 2011 by aeg2t
VERY GOOD! Makes a lot, which I like. My husband and I love mexican flavors, and this tasted just as good as going out for enchiladas! Soo yummy!
Reviewed on Nov. 30, 2011 by MKEfoodie
My entire family LOVES this recipe! Variations:1. Use cooked turkey or chicken instead of beef. (Great way to use up leftover Thanksgiving turkey.)2. Add a small layer of cannned refried beans to the tortilla before rolling up.
My entire family LOVES this recipe! Variations:
1. Use cooked turkey or chicken instead of beef. (Great way to use up leftover Thanksgiving turkey.)
2. Add a small layer of cannned refried beans to the tortilla before rolling up.
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