144 Reviews of Easy Enchiladas (Beef or Chicken)

From: Chris R.

On Oct 13, 2002

I added a little more onion, salt, and a can of green chilis. I also used flour tortillas because that is what I had on hand. They turned out great, especially with frying them a little which kept them crispy. My husband polished off the leftovers and wanted more!

From: Shari2

On Sep 29, 2002

I made the beef ones and there were hardly any leftovers. My DS and DH ate almost all of them in one sitting. These were easy to make. I used 2 10 ounce cans of enchilada sauce and came out perfect. Next time I will try the chicken. Thanks for an easy and simple recipe.

From: Minxkat1

On Aug 9, 2004

The title of the recipe is appropriate - these were extremely easy to make. The amount of spice in the enchiladas was perfect for people with young children - tasty enough to please me while mild enough that they enjoyed them. The only thing I changed was to wrap my tortillas in foil and bake them at 350 F for ten minutes (five on each side). Reduced the need for oil and saved me some time. Otherwise, this recipe is great as is, and I will definitely be making it again.

From: AngelaTN

On Jun 10, 2002

WOW!!! These were incredible! I made beef enchiladas and they were better even than the enchiladas at my favorite Mexican restuarant. The recipe didn't specify what size can of enchilada sauce to buy, so I used a 10 oz. can. Probably could use a wee bit more next time, but the recipe still tasted incredible and was fairly simple to put together.

From: Nolan'sMom

On Mar 13, 2007

This was so good! I doubled the recipe and made both beef and chicken. I made just a couple of slight changes. I added a half of a can of green chilies to each meat mixture as well as about a half of a can of diced tomatoes with onion and green peppers. I used flour tortillas (personal preference) and didn't fry them, just rolled them up and baked them in the sauce. I served these at my birthday party and everyone thought they were great! Thanks!!

From: Aaron Bauer

On Feb 7, 2003

Incredible enchiladas. The spices are perfect. I've made it with shredded chicken (which was the best), ground turkey, and even substituting black beans and spinach for meat- never anything but delicious.

From: BerrySweet

On Apr 18, 2007

Used corn tortillas and ground beef. I also used 2 cans of red enchilada sauce and the sauce amount was perfect like this. Very tasty flavor, and leftovers were just as good. I will be making these again!

From: nicolet7799

On May 4, 2008

We do the beef ones regularly and we all love them! We've tried corn and flour tortillas, and red or green sauce, added green chilis or cilantro sometimes, and have fried and not fried the tortillas. Everytime had them they've been wonderful! I've even done the meat sauce and just done them like tacos. I really enjoy them served with a spanish or mexican rice. This will always be a regular on our menu!

From: Keli in Indy

On Jan 3, 2004

Wow!! I will definitely make these again. They were very easy and not time consuming. I did add olives inside my enchiladas and also forgot to add the worchestershire sauce (will add that next time) but they turned out wonderful!

From: ms_bold

On May 25, 2006

Very good enchiladas. I prepared the beef version and really liked the seasoning. Instead of frying the corn tortillas, I wrapped them in foil and warmed in the oven prior to rolling around the filling. Easy and tasty is a winning combination for this recipe.