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Pretty good, but mine turned out dry. I made my own tortillas because I won't eat GMO corn. Next time l will make sure there is more beef juice. Also, the recipe is unclear. When it says 'cover the roast', I assume it means cover it with water. But apparently that is just with 1/4 c? Also did not need 1 cup of oil to fry the tortillas. Not even close. I also didn't like the addition of vinegar. Made the meat taste weird. There is no way they can cook for a half hour without drying out. Without sauce, they cook quickly. I'd say 15-20 minutes tops.

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thomj13 January 06, 2015

INCREDIBLE! The absolute best beef enchiladas I have ever had. Huge hit with my family, my six year old was begging for them again. Only modification I made was slowcooking the beef roast overnight in the crockpot, woke up to the best smell! Perfect Sunday lunch/dinner!

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stephyfount December 23, 2012

This was great. The meat was fabulous. The only thing I will do different next time is not bake it for 30 mins. I put my oven on 360 and that was to hot. The ends of the shells got to crispy. I would only leave in the oven just long enough for the cheese to melt and that won't take 30 mins.

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DeAnna Owens May 17, 2009

I've been crowned the "Enchilada Queen" by my family with this recipe! The Best we've ever tasted.

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abelina March 14, 2009

The meat in this recipe is superb! I had to hit away my husbands fingers on this. Since I have milk alergies I had to alter the recipe for me. My cheeseless and sour cream-less version was still really good! My husband loved the taste of these cheesy, zesty, enchiladas. Though next time I will spray pam on the bottom of the cooking pan as they stuck pretty badly for the cheesy ones. Thanks for a great recipe!!

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LisaAD February 21, 2008
Fantastic Shredded Beef Enchiladas