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Tex-Mex Beef Enchiladas

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This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.

Source: Everyday Food, June 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

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Reviews

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How would you rate this recipe?
213
  • devinbordengall
    30 JUN, 2017
    Super important: one small pepper from the can, not one small can of peppers. As they come in large and small cans it is easy to misinterpret this. I would have listed as "1 small pepper (canned chipotle in adobo) plus 1 tablespoon sauce from can"
    Reply
  • AndreaMarieDwyer
    4 DEC, 2013
    These are super delicious. I have been making them ever since the recipe came out years ago. My whole family loved them tonight, including my husband, brother, sister-in-law, mom, dad,... They are very flavorful, and a bit spicy but in a good way. I used ground chuck. My tortillas fell apart when we tried to roll them, so we just made it into a lasagna-like enchilada casserole, but it was still delicious. Served with Spanish rice, cilantro, avocado, diced tomatoes, romaine, and sr. cream.
    Reply
  • MissMarieK
    3 AUG, 2013
    My husband and I really loved this recipe. We added tomatillo sauce on top and sour cream when eating. Will make it again!
    Reply
  • Areason2cook
    16 OCT, 2012
    OMGOSH, absolutely delicious!!! I combined freshly grated Monteray Jack and Sharp Cheddar Cheese, lots more than recipe calls for. Cheesielicious
    Reply
  • mkass
    14 SEP, 2012
    Hmm... well I guess I'm the only one that didn't like the sauce. It was way too think to be an enchilada sauce (I thought) and was pretty bland when you follow the recipe. I have never made enchilada sauce so I didn't have any ideas on how to spruce it up. I didn't drain the lean beef - I learned my lesson - even if the recipe doesn't specify, it's always a good idea. My husband ate it up but I don't think I'll be using this recipe again. There's just a total lack of seasonings in my opinon.
    Reply
  • usatec3
    9 JUL, 2012
    This was excellent! I did however sub shredded roasted chicken for the ground beef. I process chipotles and the adobo sauce and freeze them in 1 T portions. My sauce was spicy so I think I had more than 1 chipotle pepper. Was still delicious though! Served them with pinto beans, cilantro lime rice, salad and fruit...perfect meal!
    Reply
  • Igby
    23 JAN, 2012
    Wow! More flavor than your average enchiladas. Took to a football party. Definitely a crowd pleaser. So easy to throw together.
    Reply
  • kdroste
    29 JUL, 2011
    this recipe is so good, it is now my go to enchilada sauce.
    Reply
  • bellababy1
    29 AUG, 2010
    These were very good. I doubled the recipe and used small flour tortillas (I think they were 8 inch instead of 6), which made two 8x8 casserole dishes. I froze one of them. Will be making these again.
    Reply
  • ShrinkJess
    16 AUG, 2010
    Made these twice now and plan to keep this recipe in the regular rotation! The sauce is amazing--I think that my husband would just eat it as soup if he could! I added some chopped cilantro to the beef after it was cooked and also sprinkled some on top once they came out of the oven. I used whole grain/flax tortillas instead of corn and it tasted great.
    Reply

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