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Beef Enchiladas Recipe

Beef Enchiladas

Recipe courtesy Michelle LeBleu, Houston Astros

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on August 30, 2012

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    I love cilantro... the more the better. I have made these several times for my friends. They always ask for the recipe. Not something to have too often though, not the best for you.

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  • on June 11, 2011

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    loved them! might want to add more cream than it calls for you if you like more sauce with your enchiladas

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  • on June 11, 2011

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    I didn't realize how involved this recipe was until I had to roast a jalapeno on my burner. But after all the labor and messy kitchen, they turned out amazing!! I felt like I could get these in a restaurant.
    My grocer didn't have flank steak so I used skirt steak instead. I was a little confused on how much cilantro to use because the bunches at my grocery store are HUGE. I just eyeballed it.
    But I don't think you can really mess this one up. Cheese, steak, cilantro, onions....how can you go wrong??

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  • on March 31, 2011

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    I did some things differently to save time and add more flavor, but this recipe is a good jumping off point for a delicious meal. I seared the flank steak, then diced it and put it back in the pan with seasonings (salt, garlic, red pepper, chili powder to finish cooking to medium rare. Then I mixed it with the cheese. I added some canned red enchilada sauce to the bottom of my casserole dish, and also poured a thin layer on top of the rolled enchiladas. I did not fry the tortillas as that's just too time consuming. I also did not blanch the cilantro or reduce the cream. I just threw my cilantro, roasted and chopped jalapenos, cream, cumin, garlic, and salt into the food processor. I then poured the cilantro sauce on top of the dish and put in the oven at 350, covered, for about 20-30 minutes. The red and green sauce makes a beautiful presentation and the flavor was very good.

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  • on January 08, 2011

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    This was very good. Some changes I made were: instead of using cilantro because I'm not a fan, I used cream of celery, a packet of enchilada sauce and tomato sauce. Mixed that well with a spoonfull of sour cream, heated and then poured some in the enchiladas and over them. It gave it a really good taste. As for the tortillas, I didn't have much luck rolling them after frying them so I rolled them up and then put them in the frying pan for about 10 seconds on each side, turning with a pair of tongs. I had two tortillas left over so I put them on top of the cheese and sauce mix and added the left over cheese and sauce on top of it. Very very good!!

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  • on November 03, 2010

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    Tip that worked for me...
    When I tried to roll the tortilla they would brake and crack so I layered all the ingredient's like a lasagna in a casserole dish. Loved it ! The family was able to dish up easily.

    Tasty dish we had no left overs:

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  • on April 06, 2010

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    Amaaaazing!!! These were awesome!! My family loved them!! I would like to agree on the cilantro tho, I only used 1 batch-thank goodness cuz 4 would have been way too much!

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  • on December 06, 2009

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    These are great, but I made several changes. First, I used one buch on cilantro, not four, that is too much. I used non-fat yogurt instead of heavy cream to lighten up the sauce and calories. I also used a food processor to shred the beef and added a little beef broth and omited the cilantro with the beef. With these changes the recipe is actually pretty fast and excellent!!!

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  • on May 10, 2009

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    I'm not sure why you would make a recipe with cilantro without liking cilantro. This is fabulous.

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  • on April 27, 2009

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    I made this recipe a couple of years ago for a party and it was the first item gone. I used the exact amount of cylantro called for in the recipe and I thought it was delicious and so did everyone else. They all asked for the recipe. I've been looking for the recipe at home and couldn't find it. Now that I have, I'm going to make it for Mother's Day.

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