I browned the ground beef with onion. I then added 1 can of beef broth, taco seasoning & chilies and let it cook down.
Then I added the enchilada sauce and beans and let it cook for a few more minutes. I used more enchilada sauce because 1 can did not seem like enough. These were Delish !!! My husband thought they were a little spicy so I put some sour cream on his and he said they were perfect. Thanks for sharing your recipe.
These were good, but very basic. Thanks.
Excellent! Will be making it again! The only things I changed was to add some garlic and to use a larger can of enchilada sauce.
Looking through my cupboard, I found there were multiple cans of enchilada sauce and also of refried beans. This was the perfect recipe to help use them up! I used 1-1/2 pounds of beef and did not add the chilis. Instead, when serving, I added chopped green onions, lettuce and fresh tomatoes on the side. These were so YUMMY! And the leftovers are something to look forward to, as well.
These really hit the spot on a cold winter night. I used Mucho Gusto Taco Seasoning Mix and Mexican Enchilada Sauce, along with 96% lean ground beef, fat-free refried beans, and reduced-fat cheese to lighten them up. I made eight enchiladas, using about 1/2 cup filling in each one, and divided them between two 8-inch square dishes; I baked one for dinner and froze the other for later. Between the two dishes, I used the entire enchilada sauce recipe, so I definitely used more than the 14 ounces called for. They turned out delicious, and fortunately, we have more in the freezer to look forward to. Thanks for sharing your friend's recipe!
These were some of the best enchiladas I've had outside of a good Mexican restaurant. I could hardly wait until I could have the leftovers for lunch the next day.