Creamy Beef Enchiladas
Total TimePrep: 25 min. Bake: 20 min.
Really good and easy recipe. Not spicy but still warms you up really well on a chilly night. We used corn tortillas instead of flour but other than that, no changes. So good!
My husband loves this recipe. I didn’t change anything and it turned out great. Definitely a keeper!
My kids gave me two thumbs up on this recipe. They can be picky and they ate all of this! I would have preferred a bit more spice. However it is perfect as is if you don't like too much spice.
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After reading all the reviews, I expected something really good. I followed advice from a few of the reviewers and added more sauce to the pan before adding the enchiladas. Maybe I added too much. I am not sure what happened, but these were almost soupy. I don't think I will make this again.
I made as written except I only used 1 lb beef, half the sour cream,half the onions,and added a few chopped black olives. I used the little street flour tortillas and overfilled them so it wouldn't be quite so "doughy" or mushy. They were fantastic! Served with Mexican rice-n- re-fried beans, guacamole salad, tortilla chips-n-salsa and Margaritas. This is a keeper!
This dish was very good! I halved the recipe and used corn tortillas instead, which gave the enchiladas alot of flavor and used more enchilada sauce on the bottom and over the top. We garnished them with shredded lettuce, sour cream and diced jalapeno. Simple to make, too! Will definitely make again!
Read reviews and added more spices. Delicious!
Flavors are good, but the dish was somewhat one-note and a big mush. Needed some spiciness.