7 Reviews

this was excellent. I am not a black bean fan, and substituted cannelini beans and it was still great. I will definitely be making this again

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Debbie Watson-Smith October 19, 2008

This was a very tasty recipe! I will make it again. I did make a change, instead of taco seasoning, I used my own spice blend of fresh cilantro, garlic, curry powder (just a pinch), hungarian paprika, and chili powder.

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MakinDinner May 13, 2014

This was my first time making enchiladas. We had leftover tri-tip that I used. I one-and-a-halfed the recipe, more or less. I simmered the sauce for about 10 minutes before adding the corn and cheese. I used a 9x12 baking dish and squeezed 6 enchiladas in. Baked at 350 for 20 minutes. We all liked it!

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Waverly August 01, 2013

We love love LOVE these with, really, AND leftover meat we have from the week diced up! This last time it was leftover Bacon-Wrapped Pork Tenderloin Enchiladas!!

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SRH040783 October 11, 2011

Yum that was delicious! Made as written except I used 6 tortillas. Thanks for posting!

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iluvlucy January 26, 2010

These turned out beautifully! Made with leftover pot roast and used Enchilada Sauce for the enchilada sauce. I used some flour and some corn tortillas. Baked 4 and put the rest in the freezer for later with sauce frozen separately. This was a good use of tough leftover roast beef (oops!) ;)

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StacyMD187373 January 08, 2014
Leftover Steak Enchiladas