Beef Enchiladas with Flour Tortillas Recipe

Made exactly as written and everyone (including picky little ones) enjoyed and had seconds. Thanks for this quick and easy recipe! And to those criticizing flour tortillas vs corn tortillas...not all of us are experts on Mexican foods and really don't care. We just like a great tasting dish and this was delicious.

Good and pretty quick, but I changed several things when I made it. I added a packet of taco seasoning while sauting the beef. As I cooked the beef, I make up a box of Meican rice. I like the flavor of meat, rice and cheese all mixed together. I like using a can of enchilada sauce instead of the powder stuff.

I did modify things a bit. I sauteed the onion in with the ground chuck, and to that added 2 tbsp of taco seasoning and 2 Tbsp of Enchilada seasoning. I also took a can of refried beans and whipped that with an 8 oz brick of light cream cheese. I spread the bean mixture on the tortilla, then filled with a line of the meat mixture and topped with cheese per the instructions. Instead of canned enchilada sauce, I used the easy homemade version that can be found on this site. I following the remainder of the directions for assembly and baking. Was good :).

Kinda follow the recipe. I added three hard boiled eggs to the meat mixture, and yes I did use corn tortillas! Layered enchiladas sauce on bottom of pan, placed meat mixture and heap of cheese to tortilla, put a can of tomatoes and green chilies, topped with rest of enchiladas sauce, lots of cheese and black olives. Placed casserole in refrigerator for about 4 hours. Baked 370 for 30 minutes. Topped with cilantro, sour cream and sliced green onions. Delish,

I preheated my oven to 375 and cooked for 20mins instead of 30. I used corn tortillas instead of flour, cooked up some Mexican rice and add that to my beef mixture along with a cup of cheese, however, not for any reason other than I love Mexican rice and wanted to stuff it into my enchiladas and of corse extra cheese is always awesome.

I did change the recipe slightly. I read a few of the other comments and decided to add some cumin and red pepper flakes to the gr beef/onion and fried that down with a small can of green chilies, then added a can of re fried beans and heated till all mixed and hot. Also made 2 cups of white rice (plain). Put a lttle of the canned enchilada sauce on the bottom-assembled the flour tort )sm amount of sauce to coat bottom/beef mix/rice and cheese then rolled them up and put in sauced pan, repeated till all ing were gone, poured all the remaining sauce on top then cheese baked 350 for 30 min....absolutely loved it! Will make again and so easy!

A recipe similar to what I make cuz I like it and I was surprised by the negative reviews. Use preferred sauce in pan - make taco meat up - flour shells n stuff with meat, lil refried beans, onion, jalapeño, salsa, cheese. Place in pan - top with olives, lil black bean, more sauce, cheese ---- BAKE Remove - sometimes top with diced tomatoes, shredded lettuce, sour cream. To me they're baked wet burritos. Eat good. Basic chow -- negative comments are like critiquing a PBnJ. ??????

I have used this recipe a few times before, but this time we wanted to spice it up. I also added a half can of refried beans, green pepper, tomatoes and green chilis, taco seasoning! It has become one of my favorite dishes and it is so easy too!

I made it as directed, against my better judgement. The Flavor was okay, but not great. The worst part was the gummy, soggy texture of the flour tortillas after being smothered and baked in the enchilada sauce. I was afraid that would be the case, but I decided to give the recipe a try anyway. Next time I have doubts about a recipe I will trust my instincts. I'll also stick with my tried and true ground beef enchiladas recipe; it uses corn tortillas, and more seasoning in the beef.

I'm giving it 5 because it's so easy and my family enjoyed it. My only changes: added garlic and Taco seasoning to the meat as other reviewers suggested. I really don't think it was necessary. The enchilada sauce had plenty of flavor. I used canned to make it easier. Doubled the cheese and only made 6 "smothered burritos". Served wirh sour cream. I'll make again.

Overall good and simple, would recommend cooking the onions for a while before adding meat, otherwise it turns out crunchy.

Excellent'e added tomatoes and jalapeños and lots of love...WOW. THANKS

Didnt roll, made casserole

Lowkey, this recipe is straight-up gold.

These enchiladas actually are made just like our local mexican restaurant serves them! YUM is all I have to say and also I am a huge fan of the canned red enchilada sauce you get at WalMart...is delish!

The family really enjoyed it was a little soggy, I will cook 6 minutes longer and am going to try with refried beans

This recipe is great! I followed it exactly and the enchiladas were delicious. I did do a second dish, substituting only the sauce - I used green enchilada sauce; those were great too. Previously, I hadn't tried black olives on the top, or putting sauce in the bottom of the pan before placing the enchiladas. Both improved my previous efforts. I served them with beans and I made lime cilantro rice to eat with them also.

Tripled the ingredients due to making for a club dinner. Fried the flour shells to medium first and dipped in enchilada sauce before filling.

Excellent! I made my own enchilada sauce (easy and good recipe) I package/freeze my hamburger in 12 oz freezer bags so just used that amount. I had some leftover cheese sauce, so I added it to the meat mixture. It made 7 enchiladas, perfect for us. Very easy and good! Served with Mexican rice.

This recipe is officially my go-to.