These were great ... made them just as stated and used corn tortillas. If you warm them in the microwave first, they don't break up when you roll them. The only change I will make next time is to use turkey instead of beef. I think you could easily substitute any kind of meat and these would be good.
Very good -- used corn tortillas instead. I've had trouble with soggy flour tortillas in casseroles. Corn tortillas do want to break a bit - but the're going to be smothered in sauce and cheese anyway -so no worries! I also added a tsp or so of cilantro -cuz we love it -(it's in alot of the food you get at the restaurant Chipotle) to both the sauce and the beef filling. I agree that you should make the sauce ahead of time - I made it in the a.m. and fridged it til I put the rest of it together in the eve. Otherwise - fabulous basic recipe!!
I too have made these many times from the TOH cookbook. I love how smooth the enchilada sauce tastes! Thanks for posting this favorite! PS - I usu use corn tortillas.
I got this recipe a long time ago out of the local newspaper. It came from Taste of Home Magazine & was a prize wining dish from a woman named Jennifer Standridge in Dallas Georgia. They are THE BEST enchiladas I have EVER had. Today I was looking for a recipe to use up some ground beef & I'm glad I came across this again. Thanks for the reminder Manda looking forward to making these tonight!!
Wish I could give this more than 5 stars! This was wickedly good! And simple to make too! I modified a couple things because we are a bit fussy. lol I pureed the tomatoes (we dont like chunks) and I sauted the onion and pureed it and then added it to the meat to cook together (again with the chunks). Best we have EVER had!
best beef enchiladas EVER!
These were delicious! Thank you for such a great recipe!
If I tried to make these again, I'd add more chili powder and cumin, as these flavors get lost in the beef, tomato and cheese flavor. It tasted more like an Italian dish than Mexican.
Time consuming, but worth it!
I first discovered this recipe in "Taste of Home" cooking magazine a while back and it is one of those recipes that my husband asks me to make for him. Don't let all the ingredients scare you it is overall an easy recipe to make. I usually use less salt than called for. It makes a large pan and these are hearty enchiladas.