By Northern Cook on February 14, 2008
"I got this recipe from Allrecipes.com and it is wonderful! It is a bit time-consuming, but worth the effort. I usually make this for company or for special occasions."
Serving Size: 1 (372 g)
Servings Per Recipe: 10
"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!"
"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."
"I've been crowned the "Enchilada Queen" by my family with this recipe! The Best we've ever tasted."
"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!!"