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Garlic Beef Enchiladas Recipe

Garlic Beef Enchiladas Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD:5 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon rubbed sage
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • SAUCE:
  • 1/3 cup butter
  • 4 to 6 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (15 ounces) tomato sauce
  • 1 to 2 tablespoons chili powder
  • 1 to 2 teaspoons ground cumin
  • 1 to 2 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • 10 flour tortillas (6 inches), warmed
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • Optional toppings: halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers and medium red onion, chopped or sliced


  • 1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat, crumbling meat, until beef is no longer pink, 6-8 minutes; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
  • 2. In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
  • 3. Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
  • 4. Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with optional toppings, if desired. Yield: 5 servings.

Nutritional Facts

2 enchiladas: 751 calories, 43g fat (21g saturated fat), 128mg cholesterol, 2536mg sodium, 56g carbohydrate (8g sugars, 4g fiber), 38g protein.

Reviews for Garlic Beef Enchiladas

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xlsalbums User ID: 5254917 269915
Reviewed Jul. 24, 2017

"I'll definitely make this again. My husband didn't like how much flour was used so maybe we'll use less next time and make the sauce a little less dense. But I liked the flavor."

Martha Ensminger User ID: 2245457 269640
Reviewed Jul. 18, 2017

"I have been making these for years. We live out of the USA and store-bought sauce is not available. I was glad for the sauce recipe. The people in the country I live love garlic. To them the more garlic the better the taste in any main dish. I reduce the amount of flour to the consistency that I like. As for the taco mix and taco itself, I make my own soft tacos from a recipe as that is the best we can do here. My soft taco is rolled very thin and pan-fried before I fill them. Thank you for the recipe. It has been a family favorite for years."

I_Fortuna User ID: 8342880 269363
Reviewed Jul. 12, 2017

"Although I am sure that some people would like this,it is not traditional in any sense of the word. It is fusion cooking. This is Tex-Mex cuisine which obviously has been tweaked from traditional Mexican food made to please those North of the border. Here, in Texas, people put beef in just about everything. We always use cheese in our rellenos and enchiladas.

Traditional enchiladas are made with corn tortillas as the author noted.
The sauce recipe here is very much the same as canned sauce in that both use tomato products. I can tell you with authority that most restaurants and Mexican homes such as ours never use tomato products in our enchilada sauce. California, Northern and Central Mexico don't use tomatoes in this way traditionally.
As we live in Texas, I encounter all sorts of deviations from traditional Mexican food. Some are o.k. but hubby will not eat enchiladas anywhere but at home due to the fact he is always disappointed in their preparation. The same is true with many Mexican families here.
For my enchilada sauce I only use diced onion cooked in oil until transparent, then I add the flour and spices to create a roux and cook for at least 4 minutes. I then add the broth (Better Than Bouillon chicken) and simmer for 30 minutes. I don't add salt as there is enough in the broth. My spice mixture is secret and handed down so I will not offer it here."

Joan User ID: 9053063 269351
Reviewed Jul. 12, 2017

"that alright if you like gummy enchiladas.......I've been making enchiladas and never use flour. Mexicans never use flour eather."

NevadaMike User ID: 7590334 269344
Reviewed Jul. 11, 2017

"WAY too much sodium. You should take in less than 2,300 mg a day--not in one meal."

Jacqui User ID: 8520511 266152
Reviewed May. 20, 2017

"Pretty good recipe. The only thing, is there was too much flour, too thick; needs more sauce, and the tortillas were a little soggy. I would subtract some flour, add more tomato sauce and cook the tortillas a little before preparing them."

Rhoni347 User ID: 6294550 265278
Reviewed Apr. 28, 2017

"I prefer homemade enchilada sauce to store-bought, so I knew I wanted to try this! I felt the sauce was lacking a teensy bit, and the amount of flour used seems strange, but it all came together nicely! I think I might try to add more of the chili powder to the sauce next time though. I had enough filling to make 2-3 more enchiladas too!"

erinmarie78 User ID: 1623503 263749
Reviewed Mar. 21, 2017

"I was very excited to try this recipe based on all the great reviews. I liked the simplicity of the recipe and the beef filling for the enchiladas was pretty tasty. However, I was not a huge fan of the enchilada sauce. I have made other from-scratch enchilada sauces I've liked better - I think this one called for too much flour for my taste - it got pretty thick, almost the texture of canned tomato soup before you add water to it. The overall taste was good though - we even ate leftovers the next day, but this is most likely not a recipe I'll save to make again."

ebow1 User ID: 5616038 260519
Reviewed Jan. 30, 2017

"Sounds good, to prevent soggy flour todtillas, cook them on both sides before rolling."

dollargirl User ID: 939213 256947
Reviewed Nov. 18, 2016

"Delicious! I didn't know homemade enchiladas sauce was so easy to make . I'll never use the canned one again, if I can help it. I used 1/3 cup of flour instead of 1/2 cup for the sauce."

LeslieH User ID: 191346 254119
Reviewed Sep. 14, 2016

"These taste great, but my husband said that he would prefer the corn tortilla over the flour as he found them too soggy."

dawnrosanne User ID: 1014810 252974
Reviewed Aug. 21, 2016

"Great recipe! I used 1 1/2 lbs of ground beef, and added in 1 can of Rotel diced tomatoes with chilies and 1/2 package of taco seasoning to give it a little more kick. I was short on time, so instead of making the home-made sauce, I used 1 large can of red enchilada sauce."

heatskitchen User ID: 8366358 251964
Reviewed Jul. 28, 2016

"This was a fantastic recipe. I used ground turkey, but otherwise followed the recipe. I love that it doesn't use canned enchilada sauce! Here is my blog post on it:"

2124arizona User ID: 845443 249607
Reviewed Jun. 19, 2016

"I fixed these for a Mexican themed meal and they received rave reviews. They're my son's favorite enchiladas."

schamberlain User ID: 8299832 248424
Reviewed May. 20, 2016

"My husband and I thought these enchiladas were amazing! This was my first time making the sauce from scratch, it was easy and great tasting. We are garlic lovers and the garlic shines in this dish not over powering but it has the spotlight next to the sauce. Only thing i changed is the meat. My husband does not like ground beef so i used ground lamb. It's much more tender and with the spices you cant taste the lamb witch is good for me."

KristineChayes User ID: 1441542 238383
Reviewed Nov. 29, 2015

"I made these enchiladas for my husband and sons and they really enjoyed them. I added 1/2 cup chopped Jalapenos from my garden to the beef mixture, since my husband loves hot peppers. This recipe was a big hit!"

charvey32 User ID: 7874105 227462
Reviewed Jun. 5, 2015

"This is my first enchiladas that I made and I'm glad its came out great., even I misread the last two directions (I didn't put cheese in the tortilla and I put all the cheese on the tortillas before the first bake). My husband was raving it and he even brought the leftovers for work. I lessened the amount of flour as what the other reviewers said. I also lessened the amount of chili because my husband is not fan of spicy and for my 2 year old son. This is a keeper and next time I'll read the directions very carefully."

krisjeffery1 User ID: 5468624 49608
Reviewed Nov. 19, 2014

"I made this for 3 adults and 7 children under age 9. I made it because I love garlic and then started to worry as I tasted the sauce that the "kick" would be too much for all the young kids. I was so wrong! The kids couldn't get enough of it. I made 1 and 1/2 batches and it made 14 very full enchiladas. There were 2 left for today's lunch and it tasted even better as leftovers. For the sauce I lessened the flour slightly (by 2T for 1 1/2 batches) and it was still a little too thick for me. Other than that, I followed the recipe exactly. Everyone was begging for this meal again soon as they were eating it last night."

narwhal User ID: 5363093 86213
Reviewed Oct. 7, 2014

"This is a great recipe as is, and easy to modify to suit your needs. I make this gluten-free with corn starch instead of flour, I use a can of Ro-Tel in the meat instead of stewed tomatoes, and white corn tortillas instead of flour tortillas. I have made this again and again, my whole family loves it!"

beardownbaby User ID: 8024714 33069
Reviewed Oct. 6, 2014

"I add 1 diced chipotle chile + tbsp chipotle sauce while cooking beef for flavor. Delicious!!!"

suunylou User ID: 3450016 69916
Reviewed Sep. 23, 2014

"My family liked this dish. I might add less flour to the sauce next time. Seemed very mild to me in flavor. But, the dish went together well and froze well. A keeper."

kande98 User ID: 1096229 69915
Reviewed Sep. 9, 2014

"This has been my go-to enchilada recipe ever since I found it in TOH many years ago! My whole family loves them."

wrenjen523 User ID: 7407554 86211
Reviewed Jul. 27, 2014

"Very Very Good-- it was my first attempt and I had to substitute a few ingredients based on what was available and it still turned out amazing. I upped the ingredients I really like-- Onion, cheese, had to make due when I couldn't figure out where the hell my chili powder went and why I have so much Chinese 5 spice powder. No I didn't add chinese 5 spice powder to the enchiladas."

csue66 User ID: 7859359 20075
Reviewed Jun. 22, 2014

"This is a great recipe for enchiladas. The flour tortillas are good but we still use corn ones. The sauce is great and garlicy. You can lower the sage according to your taste, we like more cumin and less sage but the recipe is delicious any way you make it. You can add cilantro and onion to the beef before you wrap em. So so good!!"

LadyArmstrong User ID: 7848811 33043
Reviewed Jun. 14, 2014

"I've been making this for 15 years, ever since I found it in my 1999 Taste of Home cookbook. Over the years I've tweaked a bit, for example, we love garlic so I use fresh garlic in the sauce as well as the meat mixture. I use Rotel milder tomatoes instead of plain stewed tomatoes. Sometimes I add rice to the meat...I've even added sweet corn & black beans a few times. I left out the sage for years, just because I never cooked with it. But I started to add it about 5 years ago & it does make a difference. All around a great recipe that's easy to modify for your own personal tastes."

saramulso User ID: 258380 33038
Reviewed May. 19, 2014

"We really enjoy these! We've made with chicken as well as beef. We have also made a pan and frozen them to bake when we needed however we will also bake and then freeze in individual containers (vac pack) for individual frozen meals when we're in a hurry."

ojc0806 User ID: 4482783 24206
Reviewed May. 13, 2014

"Good meal. Different than traditional enchiladas the garlic taste makes it more unique."

lhalek User ID: 3716977 49607
Reviewed Apr. 3, 2014

"I agree with some of the other reviewers. The extra 1/2 tsp of salt is not needed its already salty from the beef broth. Also I would use corn tortillas, like the texture better, not so soft like the flour. And I would omit the garlic... to me thats not really authentic Mexican, think I'll add jalapeno instead. also sauce did taste a bit floury.. Was good, but think I'll keep looking for a more authentic Mexican recipe. And was not bland at all!! I dont know where some of these ppl's taste buds are!"

stchalmers1 User ID: 7729555 71889
Reviewed Mar. 23, 2014

"Very easy and yummy!!!!!"

Kasha User ID: 179140 203076
Reviewed Jan. 24, 2014

"Doubled this and it turned out great. Didnt add the salt as the canned tomato has enough in it for us."

Lis71 User ID: 6072442 28904
Reviewed Dec. 31, 2013


ekprice User ID: 4632834 24203
Reviewed Dec. 10, 2013

"it was just ok"

KatyH3 User ID: 7354323 203075
Reviewed Dec. 3, 2013

"As good as everyone says. I put the minimum amount of seasoning it called for and it had tons of flavor. I will definitely make it again!"

awastler User ID: 3011892 28903
Reviewed Oct. 6, 2013


mich101 User ID: 6187435 25530
Reviewed Sep. 28, 2013

"This is my go to recipe for beef enchiladas. Great everytime."

txlovelady User ID: 7417252 69914
Reviewed Sep. 22, 2013

"Delicious! I also forgot the salt (and I am a salt addict), as well as the flour, and it came out wonderful! I, too, will not be buying the store brands of the enchilada sauce any more."

Kathy3317 User ID: 6765064 28900
Reviewed Sep. 19, 2013

"This was a nice change from my other enchiladas and enchilada casserole recipes. The sauce was a little thick, and I could still taste the flour, which may be my fault, may have needed to let it cook a little longer. The were even better the next day for leftover lunches (and cold). I will make them again, but they will never replace my other enchiladas."

akala User ID: 6503949 65263
Reviewed Sep. 12, 2013

"Wonderful company dish"

scrambledwithcheese User ID: 1233902 28898
Reviewed Sep. 6, 2013

"Absolutely excellent! Everyone- even my picky eater- loved it. My only complaint is that it was way too salty and I did not even add all the salt called for and I also used low sodium beef broth. So my suggestion is to completely omit the salt. I also think this would be great with shredded chicken or beef, and with other things added to the filling like rice, beans or pickled jalapenos. I had enough filling for 13 of the 6 inch tacos. I bet you could also use corn tortillas instead of flour if you wish. Over all this was amazing and I will definitely make it again! I bet this would freeze well (if you freeze it before cooking)."

jmscanlan User ID: 6907828 24202
Reviewed Aug. 22, 2013

"Very tasty! However (and before any of you point it out, yes I saw the name of the recipe lol) I will say I will put in less garlic next time so that the other flavors can shine as well! Loved it and loved NOT using a canned sauce! Deff in our dinner rotations! :)"

kvandes User ID: 5211117 53165
Reviewed Aug. 19, 2013

"Fantastic Sauce! I will never by store brand again! My family preferrs pulled beef or chicken as a swop for the ground beef. Added a few additional spices and a jalepeno to the mix. Even as is this is a keeper!"

Ireen User ID: 5822935 70677
Reviewed Aug. 10, 2013

"Absolutely love it! My family loved it! It was a hit! I followed everything step by step...delicious! Thank you for this recipe. Definitely a keeper."

truffles6 User ID: 1605921 24187
Reviewed Aug. 9, 2013

"Excellent! Very easy to make and really like the enchilada sauce. Our family does not care for the commercial brands of sauce that we have tried but this is good!"

[email protected] User ID: 6830794 203074
Reviewed Aug. 3, 2013

"This is a delicious dish. I do however agree that it is time consuming and makes a lot of dirty dishes. Working 12 hours a day, I think this will have to be a day off preparation. I followed the recipe as follows, using the spices that officer 1-2 tablespoons full @ 1.5 and it wasn't too salty or bland. Very good."

lorettalib User ID: 4493956 49606
Reviewed Jul. 27, 2013

"This is one recipe that I will not make any changes to. I plan on making it today. My husband loved it."

Angel182009 User ID: 6228642 32726
Reviewed Jul. 19, 2013

"This were delicious!! The enchilada sauce was super easy to make and cheaper to make than it is to buy the sauce at the store. I will be making the sauce for my own enchiladas but using jalapenos for the heat instead of garlic. My family loves it spicy!"

aicenhour User ID: 4627743 203073
Reviewed Jul. 14, 2013

"I made this for my family. They did enjoy it. I however altered the recipe by adding garlic salt and garlic powder to taste. The sauce seemed to taste just like tomatoes to me, so it needed tweaking. I also don't buy beef broth, I made my own with beef base and water. Maybe that was the difference? Anyway, already had one request for this again! We love Mexican inspired dishes!"

Kools01 User ID: 1433384 32724
Reviewed Jul. 9, 2013

"Delicious and easy to make. I used ground sirloin for less fat, Mexican stewed tomatoes and also used low-fat Mexican blend cheese. Plenty of sauce too. Loved it!"

vwgirl9 User ID: 6542372 51884
Reviewed Jun. 25, 2013

"Lots of sauce. We loved it."

CatMurphy User ID: 7117971 20074
Reviewed Jun. 23, 2013

"I loved all the garlic in the sauce. My family said that this was their favorite enchilada recipe, surprising because I rarely use ground beef in my Mexican food recipes. Listed sodium content is so high, I believe to be a typo. I still would use reduced sodium canned ingredients and not add the additional salt."

jma8199 User ID: 7304745 203072
Reviewed Jun. 16, 2013

"We only made one small change to the recipe, we omitted the sage & added cayenne. It was amazing!! This is our new go to enchilada recipe!"

angieact1 User ID: 1990802 70675
Reviewed Jun. 13, 2013

"This was very good, but does take a bit of time and dishes to prepare. I used only 2 tbsp of butter, and less flour and broth. I added 1/3 cup queso fresco cheese and we like that a lot. I am thrilled to know how to make this great red sauce!"

angieact1 User ID: 1990802 33037
Reviewed Jun. 13, 2013

"This was very good, but does take a bit of time and dishes to prepare. I added 1/3 cup queso fresco cheese and we like that a lot. I am thrilled to know how to make a great red sauce!"

lissaj81 User ID: 1920763 49605
Reviewed Jun. 12, 2013

"These were better than I expected. I had to make some changes because I didn't have everything once I started. I followed the recipe except I subbed chili powder for chili seasoning( from the packets), I used fresh tomatoes and a little bit of Pace salsa to equal the stewed tomatoes. I skipped the sage and used the upper portions of each seasoning and added a llittle cayenne pepper. Oh and I also had to used Cheddar cheese. I heated the tortillas before

assembling too. It was so good!"

karenrusch User ID: 3366033 86207
Reviewed Jun. 12, 2013

"Excellent! I followed the recipe as given, but used the smaller amounts of seasonings when given a choice. Will definitely make this again."

JGa2595176 User ID: 496732 86206
Reviewed Jun. 12, 2013

"We really enjoyed the homemade sauce, delicious!"

pamdevone User ID: 3875916 71822
Reviewed Jun. 10, 2013

"These were delicious."

christycincy User ID: 6445428 49604
Reviewed May. 28, 2013

"I think the tortillas I used were a tad bigger than recommended. They barely fit into my dish, but they sure were good and tasty."

parksville User ID: 1598935 25661
Reviewed May. 10, 2013

"Made this recipe as is, but we didn't care for it which was disappointing after all of the positive reviews. Will not make again."

cathyoconnell User ID: 3148449 71817
Reviewed May. 6, 2013

"Fun and easy recipe - great flavor"

MissArlene User ID: 7057140 203071
Reviewed May. 1, 2013

"Haven't made the Enchiladas yet (have it in my Cook'n file & can't wait to try it next week) but used the sauce in the Chimichangas I made last night. It added a great taste to them. The reviews about how good the sauce is are accurate. I typed the sauce recipe up separately & will be using it for Mexican cuisine!"

susanrinaustin User ID: 2384568 25529
Reviewed Apr. 29, 2013

"Enchiladas made with flour tortillas?? Sacrilege!!"

WilceAngel User ID: 2625007 203070
Reviewed Feb. 20, 2013

"These sound terrific but we do not like Sage. What spice could I use in place of it."

OhBarbi User ID: 5434643 71815
Reviewed Feb. 6, 2013

"These are absolutely delectable. I warmed the flour tortillas on a comal prior to filling them. Seemed to keep the tortillas from getting pasty. Very good!"

OhBarbi User ID: 5434643 25655
Reviewed Feb. 6, 2013

"These are absolutely delectable. I warmed the flour tortillas on a comal prior to filling them. Seemed to keep the tortillas from getting pasty. Very good!"

EileenP21 User ID: 6970879 51883
Reviewed Nov. 22, 2012

"Loved by 4 boys and a Dad."

alysa User ID: 5630449 25523
Reviewed Oct. 21, 2012

"I usually like to make green sauce enchiladas. After making this I dont know if ill ever beable to go back! These are by far the best beef enchiladas I have ever had! I love garlic so add more than the recipe calls for. Kudos!"

[email protected] User ID: 1292476 53076
Reviewed Sep. 18, 2012

"I make a whole recipe and split it between two 8x8 pans. I bake one and freeze the other for a future meal."

germanycook User ID: 6411056 69842
Reviewed Jul. 11, 2012

"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!"

kerrynjames User ID: 5662698 69840
Reviewed Jul. 10, 2012

"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!"

senzascusa User ID: 2756822 203069
Reviewed May. 14, 2012

"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."

Bajaspeed User ID: 6369857 33004
Reviewed Apr. 25, 2012

"My kids really liked these!"

Jamcat59 User ID: 6604273 28895
Reviewed Mar. 20, 2012

"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!"

Catgirl6717 User ID: 6574539 53075
Reviewed Mar. 12, 2012

"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!!"

obsessedwithfood User ID: 3724663 203068
Reviewed Jan. 31, 2012

"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."

aeg2t User ID: 5187903 51882
Reviewed Dec. 9, 2011

"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!"

MKEfoodie User ID: 6376215 71813
Reviewed Nov. 30, 2011

"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."

LegalSec User ID: 548619 69835
Reviewed Oct. 17, 2011

"Absolutely delicious. Such good flavor and the sauce was the greatest. Nothing like that can enchilada sauce. The only thing I will do different next time is double the sauce and add an additional 8oz can of tomato sauce. Very, very good. Really the person who said these were bland have no taste buds. I substituted the stewed tomatoes for a can of Rotel like another reviewer did. Excellent!"

melanie212 User ID: 5101635 51880
Reviewed Aug. 17, 2011

"I never comment on recipes, but this was amazing! I only used 3 cloves of minced garlic in the sauce and next time I will use 2. This is just an awesome dish! There is no way that person who wrote it is bland followed the directions! It is anything but bland! wow! I love mexican food and this is so easy!"

kmfest2009 User ID: 6145640 33003
Reviewed Aug. 14, 2011

"The best enchilada I've ever eaten in my life! The meat mixture is soooo delicious, I use it to make nachos as well! By far a must have on any monthly menu plan! :D"

homeformy4kids User ID: 1026624 86132
Reviewed Jul. 10, 2011

"These are awesome! The beef filling is my favorite, but the sauce is very yummy too. I happen to have fresh garlic from our farmer's market, and this recipe really lets it shine. My daughter can't wait for them to come out of the oven after sampling the filling!"

rcgrile User ID: 5893656 53073
Reviewed Jul. 8, 2011

"I added Rotel to the meat to add a little heat. yummy!"

eye_lady User ID: 4552636 49603
Reviewed May. 9, 2011

"Loved it! Very yummy, and easy to change to different tastes. So glad to now have a recipe that doesn't need canned enchilada sauce. We will be making this often, serves a crowd for very little cost!"

ejt325 User ID: 4790999 70672
Reviewed Apr. 28, 2011

"We did not care for this recipe at all. We found it to bland."

leosuser User ID: 6156428 25515
Reviewed Apr. 28, 2011

"good to cook."

leosuser User ID: 6156428 28888
Reviewed Apr. 28, 2011

"good recipe to cook."

feadog4life User ID: 3926146 51876
Reviewed Apr. 22, 2011

"absolutely delicious! If you like, use shredded cooked chicken in the filling (add after the onions are cooked in a little olive oil) instead of the beef. Substitute chicken broth for the beef broth."

nikschwid User ID: 5576252 65261
Reviewed Apr. 21, 2011

"Delicious! I didn't add any salt and used low sodium broth and they turned out great! For the sauce I used the 1 tsp of chilli powder, cumin and sage and still had enough kick for us. Will make again!!"

Wolverines1976 User ID: 5419373 28871
Reviewed Mar. 24, 2011

"It doesn't look anything like the picture, but it's EXCELLENT!!"

aprilsparks User ID: 5854844 71812
Reviewed Mar. 3, 2011

"we have been making this recipe for years and we love it! We prefer corn tortillas and double the sauce."

jennkern User ID: 359827 24185
Reviewed Feb. 26, 2011

"I have made this recipe exclusively for years! Another thing I love about this recipe is that they freeze really well for those days when you don't have time to cook!"

colky08 User ID: 1087575 32630
Reviewed Feb. 15, 2011

"the homemade sauce is heavenly!"

mojazz User ID: 32548 71786
Reviewed Feb. 7, 2011

"Just a tip for those feeling it tastes too salty. Add only a little salt in the beginning, you can always add more as you cook and taste. Can't wait to try this, thanks for the reviews."

bylaw User ID: 797340 53071
Reviewed Jan. 13, 2011

"This is really tasty. My whole family enjoyed - even my kids. I used corn tortillas for myself to make it gluten-free. I found I had to dip/brush sauce on both sides to keep them from breaking. I left out the flour in the filling and used 1/4 cup cornstarch in place of the flour in the sauce to make it GF. I just added the cornstarch to the broth. I think this would taste good with beans, either in the filling or on the side. Next time I might try reducing the butter. Has anyone tried that?"

jamesandannie User ID: 1290182 65260
Reviewed Sep. 10, 2010

"The only change we will be making next time is to make more sauce! Delicious recipe though."

adamandliz User ID: 4079788 71785
Reviewed May. 5, 2010

"LOVED this recipe! Great flavors and different from my regular enchiladas. It was a nice change! Making them again tonight for cinco de mayo!"

Hannah0418 User ID: 1795891 32629
Reviewed Apr. 27, 2010

"VERY VERY VERY good! Lots of flavor, enough spice to give it a kick but not overwhelming. will definately make it again. i did change one thing, used 1.5lbs beef cause 1lb didn't seem enough."

marise User ID: 2186553 51875
Reviewed Apr. 23, 2010

"Having grown up on mexican food, we never used corn tortillas -- always flour. This was too salty and all the spices left us drinking a lot of water. Dredging the tortillas in the sauce before filling and rolling would make them look more authentic."

lmr1967 User ID: 2245225 20038
Reviewed Apr. 17, 2010

"This recipe is great!! easy to make. Tastes as good as any Mexican restaurant. My son requests this at least once a week."

tammyp724 User ID: 2115560 25513
Reviewed Apr. 17, 2010

"If my family had their way I would make this more often. I make extra sauce with it. I have to double the recipe. Written down for many family membes too!!"

missyq User ID: 4820445 71783
Reviewed Apr. 16, 2010

"this was totally gross - all I could taste was salt and I love salt! Will go back to my original receipe - wanted to try something new and wish I hadn't"

foodymom User ID: 2025830 28870
Reviewed Jan. 20, 2010

"I love this recipe! The sauce is so good, who would ever buy sauce? I can't decide if I like it better with Flour tortillas or corn. Great standby recipe."

aimeechipps User ID: 4138072 33002
Reviewed Jan. 17, 2010

"These were great! Definitely my new go to beef enchilada recipe."

CatherineBennet User ID: 3737321 25654
Reviewed Jul. 10, 2009

"This is one of my favorite recipes. Thank you for sharing!"

linda63 User ID: 1357073 20037
Reviewed May. 24, 2009

"Jennifer this recipe is outstanding. Hubby raves about it everytime I make it."

KellyTBoyle User ID: 3911301 70670
Reviewed Mar. 24, 2009

"I substituted a can of Rotel tomatoes for the tomato sauce with great results. It gave it a nice extra kick."

ortiz42 User ID: 3194067 28868
Reviewed Jan. 17, 2009

"This is one of the best recipes I've ever tried, we use chicken for the filling. This sauce is the best"

partot User ID: 1036604 71780
Reviewed Nov. 3, 2008

"Excellent recipe for Mexican fare!"

weeblewoman User ID: 2891560 69649
Reviewed Oct. 17, 2008

"If i am lazy and don't want to make the meat sauce, I squish up my homemade chili (that i always keep a supply of in the freezer) and use it instead. And I agree with mattnat, I could practically drink the sauce!"

mattnat User ID: 1289464 20031
Reviewed Jun. 7, 2008

"This is well worth the time it takes in the kitchen. Every time I make it; the sauce is so delicious I end up scraping the pan and licking the spoon! The other night I made the meat filling from this recipe; put it in some store bought tostada bowls with some salad fixings. It was a big hit! My kids are not fans of enchiladas, so I save some tortillas when I make the enchiladas and make "soft tacos" for them."

conneaut_native User ID: 1041815 203067
Reviewed Jan. 27, 2008

"This dish is so delicious. I also use the meat recipe for tacos. This is a recipe that I will use over and over again. Thanks"

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