Simple Perfect Enchiladas

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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.

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Tasty from the bite 1!!! We don't really like corn tortillas, so I used whole wheat. I skipped the whole dipping and stacking step too...I just filled them and poured the sauce over before baking. I used shredded chicken, ground beef, and added some mozarella. Definitely a winner!!

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Made these back in January. Found some tortillas that were a mix of both corn and flour tortillas. They were a nice variance. Thanks Ree!! All the recipes of yours I've made so have been outstanding!!

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I stacked mine as the corn tortillas were the Costco ones...too small to put much, if any filling into and roll successfully. I found frying the tortillas first to be a greasy mess...fry until soft but loaded with oil...put onto a platter one on top of another...a gloppy mess of oil. Then dip in the sauce and stack - that part was good. Tortillas ripped...think the Costco brand not good for this recipe.
Taste was good but too much sauce. However, the flavor of the enchilada sauce was very good. Will use that again. Not sure I would bother with this recipe in the future.