Simple Perfect Enchiladas

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My family really does not like the red sauce, so I have always used Wolf brand chili as the sauce. I warm the chili and coat the corn tortillas in the chili. I also use taco meat, chopped onions, and graded cheese. I roll them up then any of the stuff left over, I put on the top and bake on 350 till it's all golden. Messy to make but so, so good! Family & friends just love'em. Sometimes I put Pintos in them. Serve with salad, chips & guacamole on the side.

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These were extremely BLAND!! I was very disappointed in these enchiladas after reading all of the rave reviews. Will not make again.

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This really is a tasty and easy recipe. The sauce is delicious. I've tried a green variation which is good too.

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This is much like I make. Got my recipe from a guy from Mexico. For the sauce I use 2 cans El Paso Enchiladas sauce - 1 hot and 1 mild and I mix them together. I fry the totillias in butter, not oil.
I place cooked beef, chopped onion and grated cheese in soft cooked torrillias and roll up and bake. Yummy! I serve with Mexican rice and refried beans.

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I love Ree's recipes and I think she is so good at what she does that like all good cooks, you cook and develop recipes until you are satisfied with the result. In this case, I found the recipe to be very tasty; however, very messy and did not like the frying of the corn tortillas... too much oil for the amount of cooking time. I would make this again as a lasagna, would not fry the tortillas in oil but would brush them lightly on both sides with canola oil and quick toast both sides on a grill or seasoned frypan, allow to sit on paper towels and set aside. I did make my own Mexican red tortilla sauce (did not buy store bought and used very good and fresh spices I get online. Then layered it with the ingredients in Ree's recipe (using of course lots of cheese. I will come back with the final result. Thanks Ree though for a very good start on this one. Retts Kitchen

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My husband and I loved this! He said he hopes I make it on a regular basis. We both agree that the sauce was deeeeee-lish! It is messy to assemble and takes a little time. So, I think I will try making it casserole style next time. I'll layer the sauce, meat mixture, tortillas and cheese. I'm sure it will be quicker and less messy that way... hopefully it will taste as good too! If not, I'll go back to assembling per the directions as it is just too tasty to pass up.

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Looking for something authentic. Not canned sauce with ground beef and onions. This is something my mom made. Went back to making it with an chili gravy and beef brisket. Thanks anyway.

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SUPER GOOD!!!!!!!!!!!!!!!!!!!!!!!! We had these for a Friday night dinner, and they were a huge hit! Topped them with coijita cheese.
PERFECT! Thanks Ree

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YUMMM!! This was a great recipe! We did make ours with about half of a rotisserie chicken instead of ground beef and it was AMAZING. However, this is definitely a weekend recipe. Time consuming and LOTS of dishes.

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They were ok. Maybe it was the enchilada sauce I used, but they didn't have too much flavor. All we could taste was the cilantro. I prefer my white chicken enchilada recipe over this one. I won't be making this again.