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Easy Beef Enchiladas

I have a wonderful, family-friendly dinner for you:  Easy Beef Enchiladas Recipe

I learned all about avocados yesterday.  I learned that there are thousands of varieties- Hass being the main one.  I learned that an avocado is the only fruit that will not ripen on the tree (it will ripen on your kitchen counter instead).   I learned that- to determine ripeness- you should gently squeeze an avocado in the palm of your hand (don’t squeeze with your fingers).  Ripe fruit will be firm, yet yield to gentle pressure.  And I learned that the Cinco de Mayo holiday is a very, very busy time for avocado sales.

Easy Beef Enchiladas Recipe

Cinco de Mayo is a big holiday here in Southern California.  Truthfully, most people don’t know the origin of what this Mexican holiday really represents, but rather they use it as an opportunity to consume Margaritas, overdose on guacamole and eat things like tacos, burritos and enchiladas.  Here’s a quick and easy dinner recipe for you… so that you can celebrate Cinco de Mayo this week along with me.

Here’s how to make this Easy Beef Enchiladas recipe:

Easy Beef Enchiladas Recipe

Heat oil in a large skillet, and add a pound of ground beef.

Easy Beef Enchiladas Recipe

Break the meat apart and let it brown.

Easy Beef Enchiladas Recipe

Tilt the pan to let the oil pool along the edge of the pan. Use a spoon to scoop out the oil and get rid of it. You don’t need any of that extra fat in there. Remove the meat to a bowl.

Easy Beef Enchiladas Recipe

Add chopped onion and finely chopped zucchini to the hot skillet, and cook until the vegetables are slightly softened. Trust me on the zucchini. No one in your family will even notice it, and it’s really good in this recipe! If you hate it, I suppose you could leave it out… but I hope you’ll choose to trust me :)

Easy Beef Enchiladas Recipe

Add the vegetables to the bowl with the beef and stir them together.

Easy Beef Enchiladas Recipe

Add 1/2 cup enchilada sauce to a 13×9-inch pan. I make homemade enchilada sauce… SO good… and SO much better than the metallic-can tasting stuff. It’s simple to make.

Easy Beef Enchiladas Recipe

Tilt the pan to swirl the sauce around and make sure it coats the entire bottom of the pan.

Easy Beef Enchiladas Recipe

Assembly time! You’ll need corn tortillas, the meat/veggie mixture, cheddar-jack cheese and enchilada sauce. Note that in the photos, I am using a corn-flour blend tortilla.  You can use any tortillas you want!

Easy Beef Enchiladas Recipe

Spoon beef mixture down the middle of a tortilla.

Easy Beef Enchiladas Recipe

Sprinkle cheese on top.

Easy Beef Enchiladas Recipe

And drizzle about a Tablespoon of the enchilada sauce.

Easy Beef Enchiladas Recipe

Roll up the stuffed tortilla tightly and place seam-side-down in the sauce-coated pan. Continue with all of the tortillas until you have created 12 enchiladas.

Easy Beef Enchiladas Recipe

Drizzle the remaining sauce on top of the rolled-up enchiladas.

Easy Beef Enchiladas Recipe

Spread the sauce around so you get a nice coating all along the top. At this point, you’re going to cover the dish with foil and bake for 30 minutes.

Easy Beef Enchiladas Recipe

Take the enchiladas out of the oven, remove the foil cover and sprinkle cheese on top. Put it back in the oven to melt all that cheese.

Easy Beef Enchiladas Recipe

Just like that.

Easy Beef Enchiladas Recipe

Serve these Easy Beef Enchiladas with whatever you’d like. I served them on a simple bed of shredded iceberg lettuce with some freshly sliced avocado. My husband added a generous spoonful of sour cream. And my kiddo– one who would never, ever willingly eat zucchini if it were placed in front of him– ate this meal as-is and with great enthusiasm. Apparently he didn’t spy the zucchini in the midst of all of that wonderful sauce and cheese.

Have a great, Cinco de Mayo, avocado-consuming week!

Yield: 6 servings (2 enchiladas per serving)

Prep Time: 30 min

Cook Time: 35 min

Easy Beef Enchiladas

This simple recipe for beef enchiladas is a delicious, family-friendly meal. This recipe is gluten-free adaptable... see tips below.

Ingredients:

1 pound lean ground beef
1 1/2 cups diced onion
1 1/2 cups (about 2 medium) finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

8. Serve immediately with desired condiments.

Tips:

*If you are preparing this recipe as GLUTEN-FREE, just make sure that you are using brands of enchilada sauce and corn tortillas that are designated as GF

*Be sure to check out my recipe for homemade enchilada sauce.

*I like to use this brand of corn tortillas > http://www.latortillafactory.com/products-8.aspx They're a blend of corn/wheat and are easy to bend and flexible.

Source: RecipeGirl.com

More enchilada recipes you may enjoy:
Skinny Chicken Enchiladas by SkinnyTaste
Turkey Enchiladas by Simply Recipes
Vegetable Enchiladas by RecipeGirl
Buffalo Chicken Enchiladas by How Sweet It Is
Avocado Cream and Chicken Suiza Enchiladas by FoodieCrush

194 Responses to “Easy Beef Enchiladas”

  1. postedMay 2, 2011 7:19 AM

    I LOVE enchiladas, these look simple and delicious! Have a great Monday Lori!! xoxo

  2. postedMay 2, 2011 7:39 AM

    Wow! Not only am I salivating over enchiladas now, at 9:30 in the morning, but I’m impressed how you managed to take all those photos and write a recipe within 24 HOURS of Camp Blogaway!!! Glad I found your site!

    • May 2nd, 2011 @ 8:07 AM

      lol, remember I told you guys that I stay up late on Sunday nights?? I was so tired… Wish we made time to chat- next time!

  3. postedMay 2, 2011 8:17 AM
    Mel

    First, looks delish! Second, I put zucchini in practically everything, can’t believe I have never thought of putting them in enchiladas! I love making enchiladas but the various sauces I have tried have either been too complicated or just didn’t appeal to my family’s taste buds. Yours is both – simple and looks yummy. I am definitely making this, possibly tonight, since I already have everything on hand. Thanks for the great recipe!

    • May 2nd, 2011 @ 8:27 AM

      Excellent! Hope you enjoy them as much as we did. And the enchilada sauce is so darn easy to make- I think you’ll like it.

  4. postedMay 2, 2011 9:27 AM

    Love the addition of veggies to the meat! Like you, I think Cinco de Mayo is just an excuse to part … like St. Patrick’s Day. We don’t celebrate (not being of Mexican heritage) but I will try your enchiladas soon, with a margarita!

  5. postedMay 2, 2011 9:38 AM

    Mexican food is my staple food right now. These look great!

  6. postedMay 2, 2011 12:38 PM

    This looks like such a great dinner! Love this.

  7. postedMay 2, 2011 3:36 PM

    I am all about easy! This looks delicious…I am all over Mexican food right now!

  8. postedMay 2, 2011 5:15 PM
    Jackie

    I’m not usually a fan of Mexican food but the photos looked so good I had to try it. It was delicious. Better than anything I’ve eaten in a Mexican restaurant. I finely grated a small zucchini so that my picky eater wouldn’t notice it. It made the meat very moist and the picky eater ate two big helpings! I was worried when I was assembling it as some of the tortillas cracked but after cooking they became so soft that you couldn’t notice. I added some taco seasoning and beef broth to the meat to spice it up a bit. I even made the enchilada sauce from scratch like you recommended. So tasty and so easy! I add a couple of drops of hot sauce.

  9. postedMay 2, 2011 5:43 PM

    I am so ready for Cinco de Mayo now! I love your recipe for Enchilada Sauce too. It was wonderful meeting you in person at Camp, having admired your work for so long.

    • May 2nd, 2011 @ 11:34 PM

      Ah, thanks- I feel the same. Love your energy and I hope we get to hang out again soon!

  10. postedMay 3, 2011 5:01 AM

    Thanks for the recipe, especially for the sauce. I love Mexican food but it’s hard to get any variety way up here in rural NS Canada. I’ll make these this week!

  11. postedMay 3, 2011 9:53 AM
    Mikaela Cowles

    Don’t you kind of want to eat them before you even bake them? It’s good you had the patience because enchiladas are so yummy. It’s going to be a good Cinco de Mayo indeed.

  12. postedMay 3, 2011 3:14 PM

    Um, your enchiladas looks amazing. Great photos, and I love the backsplash!

  13. postedMay 3, 2011 3:55 PM

    We love all things Mexican and Avocado in our house, but especially enchiladas. I am going to have to try your sauce recipe for sure, I have yet to find one I really like. And I am so putting zucchini in there next time! Thanks

  14. postedMay 3, 2011 4:31 PM

    Looks like really perfect enchiladas! Yum!

  15. postedMay 3, 2011 7:22 PM

    All the cheese on your enchiladas is making me happy! I definately want to try your homemade enchilada sauce, I normally go towards the green chile type, but the BF loves the red. (Go figure) I will try next time for him!

  16. postedMay 4, 2011 6:25 AM
    Niki

    I always have trouble rolling my enchiladas/burritos/etc up and getting them to stay. Then I get discouraged and don’t want to make them again. But this looks so yummy I think I’ll give it a try.

  17. postedMay 4, 2011 9:12 AM

    The added veggies are a really nice spin on regular enchiladas. My husband would love this meal.

  18. postedMay 4, 2011 2:23 PM

    Never thought about there being profession recipe developers! Actually I never really thought much about recipes until today when I wrote a post stating that there are only two kinds of cooks. Now reading a bit on and about this site, I wonder. You are a recipe guru but probably fall into the category of cook I am in. Kind of hard to reconcile cooking and recipes sometimes!

    • May 4th, 2011 @ 2:33 PM

      Interesting observation. A prof recipe developer is one who is paid to develop recipes. Brands pay me & I develop for them. Often times I just develop them for the heck of it and put them on my site to share with the world. See my “about” page if you’re interested in seeing who I’ve worked with :)

  19. postedMay 4, 2011 6:55 PM

    These look great and love the addition of the veggies! Perfect for the little ones and perfect for Cinco de Mayo!
    Happy Cinco De Mayo Lori!

  20. postedMay 5, 2011 1:10 AM

    Lori! Wow! It is hard to make enchiladas look good in a photograph, but yours look amazing! :-) Can’t wait to see you at BlogHer in a couple weeks. Really looking forward to your session!

  21. postedMay 5, 2011 9:37 AM

    Isn’t this a new blog design? I love it.
    I also love this recipe and Hass avocadoes!

  22. postedMay 5, 2011 3:56 PM

    These look great, and very easy – even for me, who never seems to get Mexican cooking just right! Can’t wait to try them out!

  23. postedMay 5, 2011 5:26 PM

    This looks easy and great! I’ll have to try it out!

  24. postedMay 7, 2011 7:30 AM

    Great seeing you again at Camp Blogaway! I noticed you have a few outstanding Mexican Recipes here on your site. If you get a chance, check out the Better Recipes weekly contest…the theme this week (ends today!) is Mexican Meals! You have a great blog and I look forward to browsing all the fab recipes :)

  25. postedMay 9, 2011 8:57 AM
    Tracey

    Hi Lori
    It looks like you may use the corn/wheat blend (hand made and sold at a local grocery store in S.D. Didn’t know if I could use the name) They are soft and flexible and tasty! Is this the type you use???
    Thank you! Have a blessed week!

  26. postedMay 10, 2011 6:24 AM
    Emi

    This was easy and yummy! I am 14, and this was easy, and even my picky little sister said it was ok- whick is pretty impressive for her!

  27. postedMay 11, 2011 10:17 AM
    Robyn

    Made these last night, they were to die for! I love trying out new enchilada recipes, and these did not disappoint. We only had a few left, which I can’t wait to have for leftovers today!

  28. postedMay 17, 2011 10:27 AM

    YUM!! Enchiladas are one of my faves! I like changing things up from time to time. I’ll have to give this recipe a try! Thanks!

  29. postedMay 22, 2011 5:32 PM
    Emily

    These. Are. Phenomenal.
    We make them for dinner tonight, including the homemade enchilada sauce. SO GOOD! Can’t wait to check out more of your site!

  30. postedMay 23, 2011 6:27 PM
    Jill

    These were soooo good! The zucchini was unexpected! Sauce was wonderful, as well. Thanks! This is a definate repeater!

  31. postedMay 27, 2011 11:07 AM

    We just had enchiladas last night without veggies because I couldn’t really think of any that would be good with them. Next time, I’ll copy you and hide them inside. Genius!

  32. postedJun 5, 2011 4:36 AM

    Tried these with my mom (who doesn’t like sauce on ANYTHING) and my very picky two little girls – everyone LOVED them and went back for more! Totally delish, and I love the homemade sauce too! Would you mind if I posted these on my site, http://www.katescuisine.com, with a link and credit to your blog, of course? My readers would love it, I think! Thanks for sharing!

    • June 5th, 2011 @ 6:04 AM

      a link to the original recipe would be just fine. Please do not re-post the recipe onto your site though. Appreciate it :)

  33. postedJun 6, 2011 5:55 AM

    Posted the link along with a link to your enchilada sauce, I hope that’s okay too. They were both so good!!!!

  34. postedJul 22, 2011 8:33 AM
    Lynda Rosen

    Can this be made ahead and frozen? It looks delicous!

    • July 23rd, 2011 @ 6:40 AM

      Haven’t done it, but I would imagine that you could prepare them up until the point of baking, and then wrap them well to stick in the freezer. Defrost before baking.

  35. postedAug 4, 2011 4:58 AM
    Jeanne

    One of your readers said their tortillas cracked – one trick my mom taught me in how to make luscious enchiladas is to swipe the tortillas through a puddle of enchilada sauce (on both sides) which moistens the tortilla, adds flavor, and makes it so there’s no cracks! Another trick is to just warm the tortillas in the microwave for about 30 seconds.

    • August 4th, 2011 @ 7:19 AM

      Great tips!

  36. postedSep 4, 2011 3:31 PM
    Jody

    These are awesome–best meal I’ve had in a while! My husband loved them too. I used your homemade sauce recipe and followed your enchilada recipe exactly except I added some spices to the meat while it was cooking. They tasted great leftover too. I actually looked forward to coming home to pop some in the microwave 4 days in a row. Highly recommended.

  37. postedSep 7, 2011 3:55 PM
    Richella

    Just made these tonight and they were fantastic!

  38. postedOct 5, 2011 7:29 AM
    Leah

    Fantastic recipe! I just made these last night and the sauce was amazing! My husband loved them, and I can’t say that about every recipe that I’ve tried. The only thing I did different was add half a package of taco seasoning to the beef. Thanks for sharing your recipes!

  39. postedOct 16, 2011 7:49 AM
    Rebecca

    I’m from Texas and currently living in Chile. I’ve been craving TexMex like crazy lately so I decided to make these for an international-food-themed dinner with Chilean friends. Most had never even heard of enchiladas, but everybody LOVED this dish. I made the sauce from scratch as suggested, spiced up the beef a bit with taco seasoning, and added a little special something (aka cream cheese!). I spread just a little bit of cream cheese on each tortilla before adding the mixture. It was exquisite! Thank you for sharing!

    • October 16th, 2011 @ 10:38 AM

      Sounds like a delicious addition- thanks for the tip!

  40. postedNov 22, 2011 8:03 PM
    CC

    Best. Dinner. Ever… My husband said. Nice job. The homemade sauce is the key. And I used ground turkey instead of beef since I don’t eat red meat. Simply amazing and not super heavy. YUM!

  41. postedNov 29, 2011 5:46 PM
    ROXANNE

    WOW… YOU’RE RECIPES ARE GREAT AND i LOVE THAT THERE ARE PICTURES INCLUDED IT REALLY HELPS A LOT IT’S LIKE TAKING A CLASS! YOU’RE AWESOME!

  42. postedDec 6, 2011 1:00 PM
    Patty

    Wow! I made these for dinner last night, absolutely fabulous! Instead of two zucchini I only did one but added a yellow bell pepper. My husband didn’t think the zucchini would be good but he loved them! The homemade sauce was so easy and tasted great! I told my sister about this because she has to have gluten free but loves Mexican and zucchini! She had never thought of adding zucchini to enchiladas either! Thank you for a fabulous dinner recipe! I will definitely have to make this again!

  43. postedDec 30, 2011 8:05 AM
    Bonnie

    I just have to say how much I love the layout and how easy it is to print the recipes. Some websites are such a pain and I have to copy and paste into Word. Thank you so much for saving time for me! :)

    • December 30th, 2011 @ 9:17 AM

      Thank you- I’m still frantically trying to edit some of the older recipes into the new print format (so you may come across a few that are not nice to print yet), but it will all be done asap!

  44. postedDec 30, 2011 8:08 AM
    Bonnie

    *It does print pretty small, but I’ll take it! :)

    • December 30th, 2011 @ 9:17 AM

      I’ll talk to my designer about that. Maybe I can up the print font a notch!

  45. postedJan 3, 2012 11:22 AM
    Michelle

    I tried these last night. They were wonderful! Loved the homemade enchilada sauce!

  46. postedJan 7, 2012 1:25 PM
    Marika Fleshman

    I love this recipe!!! but I think you forgot to mention to heat up the corn tortillas. My first attempt my corn tortillas fell apart as I rolled them and it took me a min to figure out why?

    • January 7th, 2012 @ 3:00 PM

      Hi Marika, In my list of ingreds… the tortillas are listed as “heated, or fried in oil to soften.” yes, it’s much easier when they are more pliable!

  47. postedJan 7, 2012 1:30 PM
    Marika Fleshman

    Oh, girls if you copy and paste the recipe, pictures and all into Microsoft Word, it prints out just lovely ;)

  48. postedJan 21, 2012 9:44 AM
    Bobbie

    Your ingredient list says corn tortillas but the picture is flour tortillas. I’m confused.

    • January 21st, 2012 @ 10:48 AM

      I actually used a brand that is a corn & flour blend for the photo (Tortilla Factory Brand, I think?), but you can use corn.

  49. postedJan 22, 2012 5:17 PM
    TAP

    Just made this and it is easy and delicious. I also added taco seasoning to the beef, which worked well.

  50. postedJan 24, 2012 1:09 PM
    Elizabeth

    can you substitute flour for corn tortilla? thanks for the simple recipe!

    • January 24th, 2012 @ 8:49 PM

      Flour should work just fine too.

  51. postedJan 31, 2012 5:16 PM
    Jill

    I was so looking forward to this meal………don’t know what I could have done wrong, as I followed all the directions, but it was horrible. :-(

    • January 31st, 2012 @ 5:35 PM

      I don’t know either… what exactly was wrong? Did you make the homemade enchilada sauce? Did you fry the tortillas?

  52. postedJan 31, 2012 6:11 PM
    Jill

    Yes I made the homemade enchilada sauce……and I think that is what was wrong. (I thought it was just me and I didn’t say much at first, but after a bite or two by the other 4 family members, they were making faces so I knew it was just not me) I measured everything in the sauce exactly. The taste of the sauce was not pleasant at all. I double checked all the spices afterwards (as I still had them out on the counter) to make sure I didn’t pick up the wrong spices, but all were correct. I am searching for words to describe the taste and the smell, but I simply cannot effectively come up with words to describe it. My husband suggested that we try this again once more in a few weeks, buying all new spices and trying a different broth.

    • January 31st, 2012 @ 6:22 PM

      Yeah, I would say something must have gone wrong there w/ the sauce or the brands you used (maybe the broth was bad?)… because I use that enchilada recipe all the time for a lot of things and it works well. You might think about giving it another shot.

  53. postedFeb 8, 2012 3:02 AM
    Katie From Cali.

    Looking for great recipe for my vegetarian hubby.. just switched out the meat for vegie meat, lol.. came out great.. =D He had to double check that i didnt use real meat.. he loved it so much!! LOL… Thanks!!

  54. postedFeb 10, 2012 4:47 PM
    Sarah

    Just popped your enchiladas in the oven. I added some beans to mine. I can’t wait to try. :)

  55. postedFeb 11, 2012 7:44 PM
    Genevieve F

    Hi from Quebec. Thanks for the great receipe – made for a nice family dinner.
    Merci!

  56. postedMar 10, 2012 8:24 PM
    Debbie Gilmer

    I just made these tonight for dinner and they were very good! Only trouble I had was the corn tortillas kept falling apart and ripping. How do you roll them tight without the corn tortillas falling apart? Other than that– this is a really good recipe!!

    • March 11th, 2012 @ 7:17 AM

      Corn tortillas are more pliable when they are lightly fried in oil rather than just warmed. Many people don’t wish to do that since it adds more fat to the dish, but that’s definitely the way to go if you don’t mind it. Also, there is a brand of tortillas (Tortilla Factory, I think?) that is a blend of corn & wheat that I like to use. They’re more like a flour tortilla texture, and they bend easily and don’t break apart!

  57. postedMar 21, 2012 7:48 PM
    Mayra Alejandra

    Thanks for this recipe it was so easy! I tried these tonight! They were so delicious…if you’d like a spicy kick add a can of tomatoes with habanero peppers.

  58. postedMar 25, 2012 6:21 PM
    Beth

    Honestly, we found it to be a little bland. So, we sprinkled a little ground cumin on top, added some sour cream and my son added some salsa to his. Next time, we will definitely add some cumin and a few other things to the ground beef to spice it up a little. It wasn’t bad…just needed a little kick.

  59. postedApr 5, 2012 8:32 PM
    Stormi

    I made these tonight and I was pleasantly surprised. I thought they were absolutely delicious, even though I don’t like onion. Initially I was iffy about the zucchini, but decided to give it a chance; glad I did! – My husband on the other hand found it a little bland. I’m not surprised though, as we differ pretty heavily when it comes to spice. I’ll be making this again, though next time I will try and season up the meat some for my husband. Thanks for the wonderful recipe!

  60. postedApr 19, 2012 2:15 PM
    Corey

    My Girlfriend and I are going to try making this tonight. Thank you for this wonderful recipe :)

  61. postedApr 28, 2012 1:12 PM

    Hi, I found you when I googled “beef enchiladas”. I was wondering, you said to use corn tortillas but the tortillas in the picture look really light, like flour tortillas. Are they made from white corn? Could you substitute flour tortillas for it? Thanks!

    • April 28th, 2012 @ 1:37 PM

      I actually used a brand that is a corn & flour blend for the photo (Tortilla Factory Brand), but you can use corn.

  62. postedApr 28, 2012 6:58 PM

    Made it, substituting the ground beef with shredded leftover pot roast meat and it was great! Thanks for sharing this recipe! Now I have something new to do with leftover roast.

  63. postedMay 4, 2012 1:56 PM
    Kris

    Help me, please…I love this recipe, but every time I try to roll corn tortillas they break into a million pieces. I end up either making it lasagna-style, using the tortillas in place of “noodles”, or I use flour tortillas. Any tips?

    • May 4th, 2012 @ 1:58 PM

      yes! You can try a wonderful tortilla from La Tortilla Factory that is a corn/flour blend- they are super pliable and never crack. OR… you can heat some oil in a small skillet and lightly fry your corn tortillas before you use them. Let them drain on paper towels. They won’t crack.

  64. postedMay 4, 2012 2:32 PM
    Kris

    oh, sorry, I just read your thread of comments and found my answer. Next time I’ll read comments before posting mine!

  65. postedMay 5, 2012 10:22 AM
    Jan

    Can you make these the night before and bake them the next day?

    • May 6th, 2012 @ 6:58 AM

      Perhaps– but if you do that, you should put a little sauce on the bottom as indicated, then stuff the tortillas and put them in the dish. Add the rest of the sauce, etc. just before baking.

  66. postedMay 5, 2012 10:10 PM
    Maricel Suarez

    Very good recipe and easy to make! burp!

  67. postedMay 6, 2012 3:35 PM
    Tracy

    Just made this and they are awesome!

  68. postedMay 17, 2012 7:48 AM
    Joanie Newton

    Any suggestions for adjusting the recipe to feed more like 60? Planning on making these for my son’s graduation open house. Any advice would be welcomed! Thanks!!!

    • May 17th, 2012 @ 11:20 AM

      Make them in a bunch of disposable pans so you have easy clean up!

  69. postedMay 17, 2012 11:59 AM
    Joanie Newton

    Would you take all the ingredients times 10??? Don’t ever cook for this large of a group (50-60), so just wondering if that’s right. Thanks!

    • May 17th, 2012 @ 12:02 PM

      Yes, if you’re expecting that each person will eat two enchiladas. I’d definitely use the La Tortilla Factory brand of corn-flour blend tortillas as they are really easy to work with- you don’t need to heat them or fry them in oil… they will wrap around the filling easily and won’t crack. Good luck!

  70. postedMay 17, 2012 12:27 PM
    Joanie Newton

    Thank you soooo much! Your website is awesome. I’m so glad I found it. It’s so well done. Love the pictures and step by step directions. So helpful!

    • May 17th, 2012 @ 12:33 PM

      You’re very welcome- hope it goes well!

  71. postedMay 17, 2012 12:49 PM
    Joanie Newton

    Are these 8″ tortillas?

  72. postedMay 27, 2012 4:03 PM
    Sherry

    Absolutely deicious!! Although I didn’t use the zucchini – (my husband absolutely detests it and could pick it out in a haystack!), it was so tasty and certainly company worthy! I love the homemade enchilada sauce – I believe that is the secret to this great recipe. Thanks for the great recipe – simple and delicious at the same time!! Sherry

  73. postedMay 29, 2012 8:46 PM
    Cecil

    Fabulously yummy! Thank you very much! It was very tasty, above all, easy to make and simple!

  74. postedJun 20, 2012 9:44 PM
    Princess Rucker

    Thank You Soo Much for this recipe,I love how you have photos to go with each step! Read most of comments and will be using some of the great tips:-)

  75. postedJun 28, 2012 3:00 PM
    ash769

    o my! i am a college student trying new recipes on my picky roommates and this was a total success! amazing!!

  76. postedJul 7, 2012 4:39 PM
    Joe Napier Bell

    I am from the UK and have tried your recipe. I added lots of honey to the sauce with a touch of cinamon, and also some honey and smoked paprika to the meat whilst browning, I also recommend using a little Ketjap Manis in the beef, gives a great umami flavour and brings out the beefiness in the meat.
    Honestly, when these came out of the oven, they were perfect…I managed a Mexican Restaurant years ago and this took me back to the good old days, gots to have some guacamole on the side with some potato wedges, fresh green salad and some coleslaw….jolly good show, not half…ariba!!!

    • July 8th, 2012 @ 3:50 AM

      Those are some interesting changes you made! Not typical at all for USA but I’d love to try it!

  77. postedJul 10, 2012 2:32 PM
    Ana

    2 thumbs up!! Easy recipe to follow..i like that the sauce recipe is added in there B-)
    Thank you. +†+

  78. postedJul 21, 2012 4:15 PM
    Brandon LaRue

    Just for the record, avocados are NOT the only fruit that doesn’t ripen on the tree. Bananas likewise do not begin to ripen until they are cut from the tree.

  79. postedAug 4, 2012 5:08 PM
    Ericka

    This was delicious! My husband and I made it together and used your enchilada sauce recipe instead of using the yucky canned stuff. We ended up getting 15 out of the batch. It is definitely a keeper! Thanks!

  80. postedAug 5, 2012 5:39 PM
    Alana

    Im trying this tonight with my family.. Might do some variations with the veggies but I think this is going to be such a wonderful dinner!!

  81. postedSep 1, 2012 3:31 AM
    Andrea

    Tried this for my first attempt at enchiladas. Made the sauce too. First round was way to hot for my crew but I have nicely balanced it now and everyone is very happy. Thanks for a great recipe.

  82. postedSep 22, 2012 5:10 PM
    Melissa

    Made this tonight for my family including the homemade sauce. It turned out amazing!!! Thank you for the fanstastic recipe.

  83. postedOct 3, 2012 4:31 PM

    These were fantastic enchiladas…we will be making them often now. So glad I gave them a try! I love the homemade enchilada sauce!! Thanks for sharing!

  84. postedOct 13, 2012 10:31 AM
    Janet Gore

    The recipe for the sauce was perfect-the only thing I added on top of the enchilada was sliced olives-because my husband loves them….I will be making these for a Masonic Lodge Dinner soon…Thank you so much for sharing…

  85. postedNov 12, 2012 12:34 PM
    Jordan

    Just wanted to let you know that I made this over the weekend with the original sauce recipe and it was perfect! Just what I was looking for to warm me up on a cold weekend. Thanks for sharing. Really enjoyed it and will be back to your site for more recipes. Please keep up the nice work. Thanks again.

  86. postedDec 12, 2012 3:26 PM
    Izabela

    I’ve never had enchiladas in my life but I made them last night and they were yummy! Great and easy recipe. Will definitely make again

  87. postedDec 12, 2012 5:29 PM
    Steven

    These were excellent enchiladas, however, one mandatory change had to be made. I fixed the homemade sauce as I was alway raised on homemade….canned does not cut it! The sauce was too acidic and didn’t taste right. 1 and 1/2 tsp of brown sugar solved that and turned the sauce from yuck to yum!

  88. postedDec 20, 2012 4:13 PM
    Hi

    Hi Recipegirl,

    I really want to try your recipe! It looks so awesome. I don’t have the glass pan that you put in your photos. What could I use it instead? PLEASE reply back. Thank you SO MUCH!!!!!! :D

    • December 20th, 2012 @ 7:11 PM

      I’m sure you could use a metal pan or a foil throw-away pan instead with similar results!

  89. postedDec 23, 2012 11:10 AM
    roxanne

    Hello! I made your enchiladas followed everystep accordingly abd had an amazing response from my husband half a year ago!! I misplaced the printed one. And I was scared I would not find it again vut here I am less than 5 minutes searching…. time to follow yiur recipe again for christmas potluck with his family! Thanks so much!

  90. postedDec 28, 2012 1:41 PM
    Carmen

    These were delicious! I am keeping this one! Served it for family this summer and now for friends tonight. Yummy!

  91. postedDec 30, 2012 5:47 PM
    Marty

    I made the enchilada sauce that you linked in this recipe and it is so easy to make and taste great in combination with the rest of the enchilada ingredients. I did add a bit of cayenne pepper to it (I add it to everything ~ it taste great and there are so many health benefits from it). Thanks so much for sharing this recipe. I didn’t follow your exact enchilada recipe but it gave me the basis for how to make mine!

  92. postedJan 7, 2013 4:11 PM
    Jenn

    These were amazing!! I love the addition of zucchini. Great way to bulk it up and add some extra fiber! The enchilada sauce is PERFECT.I ran out of chili pepper (its probably my most used spice!) and so I used a combination of regular chili powder and ancho chili powder in the sauce. Will be making these on a regular basis! Thank you so much for this!!

  93. postedJan 24, 2013 4:56 PM
    FARON TURNER

    i made these with the home made sauce and i used corn tortias and fryed them just a little before hand and that sauce is the bomb and thank you for the best enchiladas ever

  94. postedJan 24, 2013 8:36 PM
    char

    Ok…I forgot to send a comment earlier, but I made these about 2 weeks ago…and they’re awesome! This is the best homemade enchilada sauce I’ve ever had, and so easy. My husband and son (and I) can hardly wait until I make these again, yummy!

  95. postedJan 31, 2013 1:49 AM
    Paco

    Looks great! I also make my own Enchilada Sauce.

    I disagree with the method of cooking ground beef though. Too many recipes around the web overcook the ground beef. Fat is where the flavor is with just about any meat, especially beef. I would not recommend using lean ground beef, I prefer 80/20 ground chuck. For a recipe like this, only brown the ground beef to medium or medium rare and drain that fat. When baking the Enchiladas in the oven , the ground beef will finish cooking and release some flavor fat into the Enchiladas. If you brown the ground beef to well done in the pan, by the time the Enchiladas are done baking the ground beef will be very dry and flavorless. I also like using some fresh onion(lightly sweated) and fresh minced garlic, small amount on both, when browning the ground beef. Adds some extra savory flavor.

  96. postedFeb 21, 2013 12:47 PM
    Megan

    I’ve tried several enchilada recipes and enjoyed most everyone. Something about yours is a little different. I love that I’m sneaking a veggie in AND it tastes good this way! I also love the homemade sauce recipe. I had never tried to make the sauce before. Thanks for sharing a great recipe-my 3 and 2 year olds both asked for more! (and they didn’t pick out the zucchini!!!) :)

  97. postedFeb 22, 2013 10:00 AM
    Rebekkah

    My husband hates zucchini, but I peeled it to get rid of the tell-tale skin, and once it was cooked, it looked a lot like green chiles. :) He never even asked what they were. The homemade sauce was awesome, too! We’ll definitely be making these again.

  98. postedMar 3, 2013 2:13 PM
    bill

    well they are in the oven now. They smell great usually I add mushrooms to the mix. Zucchini is a great idea!

  99. postedMar 10, 2013 10:57 AM
    Roxy

    This recipe is amazingly delicious and really easy to make! I used it with the homemade enchilada sauce recipe that is in the recipe. I have a friend who went to ranger school and all he thought of until he graduated were my Enchiladas!!! He graduated a few days ago and REQUESTED the enchiladas i made for him before. I would have to say YOU DID A GREAT JOB!!!! Thank you so much for this recipe!
    LOVE LOVE LOVE IT!!! :-)

    • March 11th, 2013 @ 7:01 AM

      awesome- glad you enjoyed it!

  100. postedMar 15, 2013 4:36 PM
    Louise Dekker

    These were absolutely delicious. I did use your homemade enchilada sauce recipe too. I will be recommending these two recipes to my friends :)

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