This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Make this Easy Ground Beef Enchiladas Recipe for Mexican Monday when you need a quick but delicious dinner idea. Get all the flavors of enchiladas in just minutes with this simple recipe.

enchiladas in baking dish topped with diced tomatoes and onion
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Our entire family goes crazy over Easy Mexican Recipes and you can’t go wrong with enchiladas. This easy beef recipes is super fast and easy making it the perfect meal for busy weeknights and the perfect Cinco De Mayo Recipe.

Why We Love This Recipe

This easy beef enchiladas is perfect for a weeknight meal or to feed a ground. The lean ground beef is mixed simple seasoning to create the best ground beef enchilada recipe.

These enchilada are best served with Mexican Rice and Black Beans in the Crockpot for a complete meal idea.

Ingredients

ingredients for recipe: ground beef, corn tortillas, cheese, seasoning, onion.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Easy Substitutions and Additions

  • Ground Turkey – You can try using ground turkey instead of ground beef. It is delicious and no one can tell the difference.
  • Shredded Chicken – We also have used shredded chicken and that is really good. This recipe is a great way to use leftover chicken and turn it into something amazing. We make this easy chicken enchiladas recipe.
  • Steak – Another idea to try is steak enchilada recipe. Just substitute steak for the ground beef for a tasty way to change things up.
  • Sauce – You can also make easy ground beef enchiladas with green sauce. This recipe is so easy to switch things up.
  • Beans – Try adding in a can of black beans to stretch your budget.

Just use what you have. The great thing about this recipe is how versatile it is.

How to Make Ground Beef Enchiladas

  • Step 1 – Brown the ground beef in the skillet. Learn How to Freeze Ground beef AFTER you brown it to save time.
  • Step 2 – Add all of the seasonings and stir everything together with the salsa.
  • Step 3 – Heat the red enchilada sauce in a saucepan. Take each corn tortilla and dip into the sauce to warm them up.
  • Step 4 – Put the enchiladas together. Just add the beef mixture to the corn tortillas and roll each one up.
  • Step 5 – Put them in the baking dish seam side down. Pour the remaining enchilada sauce over them and sprinkle the shredded cheese. Bake and enjoy!

It is that easy to make this delicious Tex Mex meal.

What Kind of Enchilada Sauce Should I Use?

We used red enchilada sauce. My kids prefer this type.

However, you can use green enchilada sauce to change the flavor up. I like them both!

You can use store bought or homemade enchilada sauce.

casserole dish of enchiladas

What are the Best Corn Tortillas for Enchiladas?

We like to use yellow corn tortillas because they hold up better. However, feel free to use what you prefer.

If you like Homemade Flour Tortilla Recipe, you can use those.

Serving Ideas

How do you Make Beef Enchiladas not Soggy:

The best way to keep from getting soggy enchiladas is to not add to much sauce. We recommend slowly adding the sauce to cover the enchiladas when placing in the casserole dish.

You can also slightly fry the tortillas to help prevent them getting soggy.

enchiladas on a plate

Can I Prepare Ahead of Time?

Yes, these enchilada store great in the fridge or freezer until you are ready to bake. If you would like to freeze your beef enchilada, we recommend freezing them uncooked.

Double the recipe and place one of them in the freeze. Place in a freezer safe container and wrap with aluminum foil. They will last about 3 months if stored properly.

Frequently Asked Questions:

Which is better flour or corn tortillas for enchiladas?

Both flour and corn tortillas can be used for enchiladas, we like the flavor the corn tortillas give enchiladas.

What cheese is best for enchiladas?

When choosing a cheese for enchiladas, we recommend using a Mexican blend. This 4 cheese blends adds flavor and the best cheese for enchiladas.

Why do my tortillas fall apart when I make enchiladas?

To prevent your corn tortillas from falling apart, it is best to warm them up. You can also moisten them which makes them flexible to roll up in this beef enchilada casserole.

Can leftover ground beef enchiladas be stored in the freezer?

Yes they can. Cover and freeze. They will last 3 months

Can salsa be used instead of enchilada sauce?

You can, but you will get a different outcome. Salsa and enchilada sauce have completely different flavors. While you can use salsa, the flavor will be different.

More Easy Enchilada Recipes

If you make these Ground Beef Enchiladas Recipe, please leave a comment or a star review. We love to hear from you.

Ground Beef Enchiladas

4.97 from 409 votes
Make this Easy Ground Beef Enchiladas Recipe when you need a quick but delicious dinner idea. Get all the flavors of enchiladas in just minutes.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Cuisine Mexican
Course Main Course
Calories 678

Ingredients

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Instructions

  • Preheat the oven to 350 degrees F.
  • In a large skillet brown the ground beef with the onion. Season with salt, pepper, chili powder, paprika, and cumin. Stir in the salsa.
  • Heat over low heat until all the flavors combine approximately 10 minutes.
  • Pour a small amount of the red enchilada sauce on the bottom of a 9X13 baking pan.
  • Heat up the remaining red enchilada sauce in a sauce pan and then dip the corn tortillas in the enchilada sauce.
  • Spoon meat mixture into the corn tortillas, roll and place seam down in the baking pan.
  • Continue until the meat mixture is gone.
  • Pour the remaining red enchilada sauce from the pan over the enchiladas.
  • Top with both of the cheeses.
  • Bake for 10 minutes until heated through.
  • Top with any of your favorite toppings and enjoy!

Recipe Notes

Refrigerate the leftovers in an air tight container for up to 5-7 days. 
If you LOVE cheese, you can also add shredded cheese in the tortillas with the meat mixture and top with the cheese as well.  

Nutrition Facts

Calories 678kcal, Carbohydrates 38g, Protein 40g, Fat 41g, Saturated Fat 17g, Cholesterol 137mg, Sodium 1327mg, Potassium 920mg, Fiber 8g, Sugar 9g, Vitamin A 2150IU, Vitamin C 10.3mg, Calcium 313mg, Iron 6.7mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Jamison says:

    This was delicious, thank you!

  2. Jane says:

    5 stars
    Delicious and easy to make! Will definitely make this again!

  3. Carrie Barnard says:

    You would have to change the tortillas for a keto friendly version for it to be more keto.

  4. Donna says:

    Is this a KETO ?

  5. Carrie Barnard says:

    Yes corn enchiladas can be tricky. The trick is to make sure they are warmed up first. You can use flour tortillas too if you would like.

  6. Lauren says:

    4 stars
    This recipe was tasty, but making it with corn tortillas was a disaster. Am I missing a secret here? Every tortilla I attempted to roll up fell apart, so it ended up being more of a enchilada casserole rather individual enchiladas. Debating on trying flour tortillas next time.
    The flavor was really good! My husband thought they were really spicy (he has no tolerance), I didn’t think they were hot at all. Will definitely make again with maybe a few small changes!

  7. Carrie Barnard says:

    Thanks so much! Yes, sometimes the corn tortillas are frustrating. I’ve noticed that white corn tortillas hold up better than the yellow corn.

  8. Chaka says:

    5 stars
    Made these yesterday. Amazing. The only issue I had was the corn tortillas cracking when wrapping with filling. It did not effect taste, but was hard to serve nicely. Next time I will try frying them slightly and see if that helps. Served with mexican rice(great in the instant pot) and refried beans.

  9. Carrie Barnard says:

    YAY! So glad you loved it too.

  10. Tanya P says:

    5 stars
    I made this tonight and everyone enjoyed them. This recipe is a keeper. Thanks Carrie!

  11. Carrie Barnard says:

    I’m so glad you loved it!

  12. Trish says:

    5 stars
    This is fabulous but i use flour tortilla sorry i can give only 5 stars

  13. Tina Flowers says:

    I followed the recipe exactly. It tasted really good, but my tortillas kept falling apart while I tried to roll them up. I heated the enchilada sauce and dipped them like the recipe says. Did anyone else have this issue?

  14. Heidi B. says:

    5 stars
    My boyfriend is a very picky eater and each time I make enchiladas he doesn’t want me to add any seasonings to the meat… well tonight I took the risk and made this recipe. Nervous on what he would say… he looked at me and pointed at his empty plate and said “Those were literally the best enchiladas I have ever had!”
    Definitely making these again! Thank you!

  15. Cindy Surber says:

    5 stars
    A little bit hot for my taste but my dad loved it. I used flour tortillas because when I used the corn ones they cracked and broke up.

  16. Yvvonne says:

    Great recipe, my family loves these enchiladas.
    I always heat my tortillas in a skillet prior to dipping in the sauce & have no problem with them falling apart.

  17. Hailie Parker says:

    5 stars
    Tip: Dipping tortillas does work. Find a rythm.
    It has a bit of a kick. I have an idea of how I’ll make it next time.
    Over all good recipe for beginners too.

  18. Doris says:

    5 stars
    Made this last week for my husband, he loved it.Quick and easy to make and very tasty.Will share with my family.
    Doris

  19. Christina says:

    5 stars
    I love Hispanic food but I have never been a big fan of enchiladas. This recipe is so good. It was a huge hit with the family. I will definitely be making it again.

  20. Kathy says:

    5 stars
    Delicious!!!!!

  21. Jessica Castille says:

    I clicked on 2x the recipe because my son had friends over and followed instructions to a tee except I only chopped half an onion. The kids, friends, husband and myself loved it. My only issue was with the tortilla dipping in sauce step. I put several of the tortillas in the pan at one time and when I got to the bottom three they broke. This was my fault because I thought this would save time. This recipe will be going into our rotation because not only was it inexpensive, it did not take long and we had almost all the ingredients already!

    Thanks for the recipe!

  22. Jennifer says:

    My corn tortillas completely fell apart when I tried to roll them (even warmed) as I have seen in other comments. Flour tortillas definitely work better if you’d like the rolled enchiladas. I love corn tortillas and just layered it like lasagna instead of trying to roll them up. Delicious!

  23. Carrie Barnard says:

    Yes, you can.

  24. Elissa Ilario says:

    Can you freeze these?

  25. Sandie says:

    I would make this one mild as I don’t do well with much spice.

  26. Polly Slappey says:

    We ?? Mexican food! I like to put spanish rice mixed with refried beans and either beef or chicken in our enchiladas. Mexican cheese blend covers them prior to the oven. Spicy, but not TOO spicy; just enough for a real kick, but not enough for smoke to come out of our ears. We usually serve them with tortilla chips and Rotel cheese dip, along with a salad.

  27. dana says:

    I would add chopped celery with onions to ground beef. This adds a little crunch and veggie that the kids don’t even realize is there. Also some jalapenos for my husbands who like heat.

  28. Beka says:

    5 stars
    The recipe looks good as is, would just garnish with lettuce, tomatoes and guacamole, I will probably use Bueno frozen “hot” red chile coz its easier than making it from the chile pods!!

  29. Trish Tremaine says:

    5 stars
    I top enchiladas with sour cream, diced onions, tomatoes and lettuce.
    The coolness of the vegetables an.d sour cream tastes great with the spicy of the sauce

  30. Carrie Barnard says:

    I’m so glad you loved it!

  31. Caroline says:

    5 stars
    Was lucky that I had the ingredients and this enchilada recipe was a perfect moment of cooking inspiration. I did add some chopped back olives. It was really good.

  32. Cathy says:

    5 stars
    I would love this if is was a little spicer. I added chipotle pepper. Perfect and medium salsa, perfect. So good! Love all that you make!,??

  33. A Warpal says:

    I would top it with Mexican sour cream and jalapeños.

  34. Barry Hodges says:

    5 stars
    Made this last night with a couple of minor modifications. Since my wife and I like a little spice, I mixed 1 can mild and 1 can of medium enchilada sauce. She makes great Spanish rice, so that was a great side. Your recipe is awesome!

  35. Noreen Henderson says:

    Looks yummy. I’d top them with guacamole!

  36. Lisa Johnston says:

    We like a little spice and my additional toppings would be sour cream, lettuce and tomato

  37. Mickie Gordon says:

    I would top with sour cream and extra cheese

  38. Angie says:

    These look great, I cant wait to try! I would top with sour cream, lettuce and tomato! I think these would be great with the lazy day spanish rice!

  39. Angie says:

    I would add sour cream as my topping, would like it spicy, but have to make it mild for the other eaters to enjoy, I would serve it with the Mexican rice, and that green stuff, yummy!

  40. P Cuda says:

    I think I would add sour cream to the top and add dark red kidney beans to the hamburger meat. It sounds good and seems easy enough to make, I’ve printed the recipe and will have to try this. Thanks!

  41. Carol G says:

    I would make my enchiladas spicy, we LOVE spicy.

  42. Anita says:

    I’d definitely add some jalapenos and probably a spicy cheese. I’d serve it with some kind of rice most likely.

  43. Jessica shrader says:

    I would make mine spicy

  44. Cathy says:

    I would add some green peppers. Top with more cheese, bit of salsa. I like it milder and most definitely add some sour cream and more cheese

  45. Felicia Knight-Marlow says:

    I would make these enchiladas non spicy and allow each person to add heat for their individual taste.

  46. Kimberly Harden says:

    I like mine mild with lots of cheese and sauce

  47. Lynne Dickinson says:

    5 stars
    Easy looking recipe. Can’t wait to try it. Would go great with some tortilla chips on the side and sliced green onions on top.

  48. Caroline says:

    I would add chopped red pepper to the recipe as well as some dried pepper flakes. To combat the heat, I would serve with refrigerated orange wedges.

  49. Tonya says:

    I would top mine with more cheese, cilantro, green onion and maybe some salsa. Spicy! Side salad, black beans or maybe French fries

  50. Krysta says:

    5 stars
    Making me hungry, yumm. I personally would make it more spicy. I would add jalapeños for spice. I love mushrooms so I would add that as well.

  51. Holly says:

    I add extra cheese inside and top with sour cream salsa lettuce tomatoes and onion delious

  52. Judy says:

    I like mild enchiladas best.

  53. Judy says:

    5 stars
    I like mild enchiladas best.

  54. Janine Grover says:

    4 stars
    Recipe looked so good but was out of ground beef so I used what was on hand, ground chicken. I upped the seasoning a little bit & did everything else the same. Paired it off with your cilantro lime rice…such an amazing combination!

  55. Vanessa Bell says:

    This sounds like a great dinner when feeding a crowd! Especially if you serve it with creamy refried beans and Mexican rice ?

  56. Kara Marks says:

    We love having sour cream and guacamole on enchiladas. Chopped green onions on top also add something.

  57. Theresa Christophersen says:

    This looks delicious! I would make it mild and too it with lots of cheese, sour cream and some shredded lettuce.

  58. Tonia says:

    I love sour cream and avacado on top of them. Then beans and Spanish rice on the side

  59. Lucille Amos says:

    I would make the enchiladas mild and I would put chopped tomatoes and sour cream on top. I would serve Spanish rice with them

  60. Cathy Stroud says:

    5 stars
    I will make mine spicy,with sour cream
    Avacodo and pepper Jack cheese on top

  61. Natalie says:

    These look amazing ! I would service with rice , beans and tortilla chips ! My family would love these !

  62. Che says:

    5 stars
    I think this recipe was perfect for a quick weeknight meal. I would make my sauce more spicy with the addition of some type of chili pepper. I would probably chop up some jalapeños and add that to the ground meat with onions and garlic while it cooks. I think I’ll make this dish soon. Thanks for the reminder!

  63. Sherrijo capodiferro says:

    I also add a chopped green pepper to meat mix and I also top the meat with extra cheese inside. After it’s baked I top it with chopped tomatoes and sour cream.

  64. Carolyn says:

    I would serve with rice, salad, chips and dip.

  65. Amanda says:

    I would serve with Mexican rice and refried beans.

  66. Holly says:

    I haven’t made these yet, but they sound delicious and easy to make. I would add a little pepper jack cheese and banana peppers in the meat mixture. But then I love both. Sour cream and some avocado to use as toppings sound good too.

  67. Crystal Hayduk says:

    This looks delicious and I’m eager to try it. I would make it with flour tortillas and serve it with refried beans and corn (or corn on the cob is in season now).

  68. Sandy says:

    5 stars
    Top with sour cream

  69. Diane Stevens says:

    I PUT CORN IN MY ENCHILADAS, MY FAMILY AND I LOVE IT.

  70. Lindsey Martin says:

    5 stars
    I love spicy enchiladas!

  71. JoAnna Dunn says:

    I would make ot spicy! And lot of sour cream. Looks so good I’m going to make it this week!

  72. Sherri Potter says:

    4 stars
    I top my enchiladas with cilantro, green onions, black olives & sour cream.

  73. Ashleigh says:

    I cannot wait to make these enchiladas!! I think I will make them mild since my husband and I aren’t a big spicy fan. And to top them off I think I’ll add some sour cream and black olives!

  74. Deborah says:

    5 stars
    Sounds yummy; can’t wait to try. I love topping mine with sour cream and shredded cheddar cheese. Served with rice and refried beans along with a salad in the side.

  75. Deanna says:

    I would add lots of provolone and mozarella cheese; I like the sauce to be mild; I would serve with spanish rice, tomatoes with fresh basil and olive oil on the side, and homemade frozen margaritas!

  76. Linda says:

    Looks Amazinging! I would make mine mild but will definitely make it. Yum ?

  77. Vickie Ellis says:

    Campbell’s soup makes a great fiesta cheese soup which I use to top enchiladas or burritos. Will try your recipe- thanks

  78. Robin says:

    Top these with lettuce and sour cream. A little queso drizzle if you like. I like them a little spicy, but not too hot. Black beans would be a good addition. I serve it with homemade Mexican rice and restaurant knock-off refried beans.

  79. Tina says:

    We love chili lime sour cream and avocado slices.

  80. Lisa Kania says:

    I would add sour cream and bacon

  81. Brandy Claudio says:

    5 stars
    I use flour instead of corn tortillas and I like to top mine with a ton of cheese!!

  82. Sierra Moore says:

    These look delicious. I would have to go with mild, black olives are good in enchiladas, rotel, even a cheese sauce.

  83. Lana says:

    I will serve a salad with guacamole and Mexican rice with these enchiladas.

  84. Paul Strasshofer says:

    I love making a homemade queso and homemade pico and love roasting jalapenos and dicing them and adding them to sour cream and or guac ? I’m gonna do the recipe you posted! Thanks so much!

  85. Pam Sebastian Briggs says:

    I would definitely make mine mild around this house. Lol

  86. Jerry Griffis says:

    I would put Mexican cheese, olives and mix in some El Pato hot tomato sauce in with the enchilada sauce.

  87. Pamela says:

    I like’em spicy. I would add crushed red pepper to the meat and then top with diced jalopeno or serranos. I prefer salsa verde ench sauce and corn tortillas!

  88. Tony Smith says:

    I would make with Lazy day Cooking Clubs pork taco filling and also top with guacamole

  89. Kari Thom says:

    This looks great! I’m going to serve it with freshly picked, chopped tomatoes on top!

  90. dswpoodles says:

    4 stars
    This is a good recipe. I use the green sauce, avocado with cream cheese. Guacamole salad served on the side along with refried beans and Mexician rice. Pepperjack cheese mealted on top of the enchiladas right before serving ( stick in the oven on a low temp for a few minutes). Mild but if you like it spicy, why not chop some hot peppers really fine to either mix with the meat or stick on top with the cheeses. ( that way you can control the “heat” & it will be easy to leave a few W/O the peppers.)

  91. Hope says:

    I would love to put sour cream on top and love spicy

  92. Aimee says:

    We would pick mild over spicy. And serve with sour cream.

  93. Dezirae says:

    Sounds yummy I’d make it mild top it with cheese tomato lettuce and a dollop of sour cream

  94. Heather says:

    5 stars
    I’m looking forward to trying this recipe is making a mild with guacamole.

  95. Diane Baker says:

    These looks so yummy! Plan on making them this week. Spicy with flour tortillas- that’s our preference. Serve with cilantro lime rice and black beans. Sour cream and avocado on top. Thanks for the recipe.

  96. Dana V says:

    5 stars
    Sour cream ?

  97. Vanessa says:

    Yummy with sour cream. Guacamole, olives and green Chiles. Chips and Spanish rice in the side.

  98. Linda says:

    I would make them mild and then top with sour cream and sliced avocados. Yum!

  99. Brittany says:

    This looks amazing! Definitely going to try it.

    I would add queso fresco, cilantro, green onion instead of white onion. I would drizzle some of my avocado salsa on top to give it a spicier taste. Serving it with black beans and Spanish rice. I add corn and carrots in my rice!

  100. Dawn says:

    I would make it mild. Definitely put some sour cream on top and maybe some lettuce. Serve it with chips and homemade salsa.

  101. Kara says:

    5 stars
    We add pepper jack cheese in with the meat and serve them with lime wedges and a side of refried beans and mexican rice!

  102. Kayla West says:

    I would serve this with refried beans and Spanish rice. I would make the enchiladas mild.

  103. Patty says:

    I would serve Spanish rice on the side.

  104. Raelynn Serafin says:

    Put some olives and sour cream on top and it is perfection. Add it to a plate with rice and beans and everyone is happy for the rest of the evening.

  105. Yvonne Quilenderino says:

    For me I make both mild and spicy when it comes to any Mexican dish. For enchiladas I add some black olives to the top and then back. I will usually add crema right before serving. I serve enchiladas with Spanish rice and cowboy beans.

  106. Pat Rodriguez says:

    I would make them spicy with shredded lettuce, salsa,sour cream and guacamole as toppings. Rice and beans as side dishes.

  107. Traci says:

    These look so yummy! I would top them with fresh salsa and add a side of queso! ?

  108. Franceen Burgess says:

    5 stars
    I will leave my enchiladas mild. I would serve them with sour cream pico de gallo and some guacamole

  109. Keren Ibebunjo says:

    I would top it with green onions and would also make my own enchilada sauce!

  110. Jenifer Johnson says:

    5 stars
    This looks yummy. Normally we use flour shells. Mild for most of us, spicy for our Texan in the house. Top with sour cream, fresh tomatoes and Cantina salsa. Serve with Mexican rice and black beans.

  111. Tina B. says:

    I have to try these! I love topping enchiladas with a little Crema Fresca, and homemade guacamole.

  112. Marissa says:

    I would add Mexican rice inside to make the beef stretch a bit further given prices these days and would definitely top with pico de gallo for a little freshness against the richness. Looks delicious!

  113. Angela Holland says:

    I would top the enchiladas with sour cream, green onions, black olives, and pickled jalapeños!! I am making this tonight!! ??

  114. Michelle says:

    Definitely topped with sour cream and maybe onions. Would also like to try it with the shredded chicken

  115. Michelle says:

    I would make Spanish rice as a side dish with this

  116. Renee Dixon says:

    We like it mild. I’d add sour cream and salsa on top for me and my kids would probably just select sour cream. Serve with the Spanish rice recipe from the lazy day cooking club.

  117. Nancy Warnshuis says:

    I would make them mild. Not everyone can handle spicy.

  118. Elizabeth Shaw says:

    5 stars
    This is so good with more red enchilada sauce, the melted cheese and sour cream on top!!!

  119. Rodriguez Susy says:

    5 stars
    I would add crema and cotiza cheese as a topping or sour cream and have some Mexican rice and shredded cabbage with a drizzle of lime juice

  120. Marilyn Estes says:

    This sound sdelicious, I can’t eat spicy food so I would be happy with mild flavor.

  121. Darwyn says:

    Looks delicious! The majority of my family prefers mild but there’s one that likes spicy more. We would serve with refried beans and corn. Love your recipes!

  122. mindy Vincent says:

    We use ranchero sauce on our enchiladas covered with cheese and green onions. I make a batch spicy and one mild for the kids.

  123. Megan Stone says:

    4 stars
    Sour cream and green onions

  124. Sabrina Anderson says:

    I make my enchiladas mild and top them with sour cream, lettuce, and taco sauce. I also put cheese inside and on top before I bake them.

  125. Tammy Yawn says:

    I can’t wait to try this recipe! It sounds authentic as I lived in Texas for many years, and am accustomed to enchiladas made by friends who were born in Mexico. We ate them mild w warm spicy salsas on the side. Additionally, they were topped with chilled avocado slices with fresh cilantro, mexican sour cream, and finely diced pickled jalapeños available to add. Yum. My mouth is watering.

  126. Debbie says:

    I like to top mine with extra cheese, black olives and sour cream.i also serve them with refried beans and Spanish rice. Thanks for the recipe.

  127. Martha Austin says:

    5 stars
    This looks really Good. I like to add chopped black olives in with t h e ground beef.

  128. Megan Moyer says:

    These look yummy. I would serve spanish rice and/or refried beans with them.

  129. Tami says:

    This sounds amazing. I think I would make it with green enchilada sauce to kick it up a bit and put sour cream on top. Yummy!

  130. Erin says:

    I would also add cubed potatoes and peas to the enchilada. I grew up with potatoes and peas in my enchiladas and it always adds a little extra.

  131. Dee says:

    I would make mine mild.

  132. Marge Parry says:

    Hi, I love spicy sauce but my husband does not so I compromise and use mild on my enchiladas.

  133. Jean says:

    Love Mexican food. I would add a can of rinsed black beans. Top with avocado, and salsa.

  134. Melissa B. says:

    5 stars
    I would serve Spanish rice with the beef enchiladas.

  135. Terri bates says:

    Looks so yummy. I’d top mine with a dollop of sour cream and a few chopped onions. Plus cheese. I love cheese so would also add some in the meat mixture.

  136. Amber Powers says:

    Those look delicious! I’d make mine spicy

  137. Janet Poehner says:

    I will certainly make these for dinner this week, sounds delish!

  138. Aubrey says:

    I prefer spicy and I’d put cilantro on top. This recipe looks so easy. I just wish my kids liked enchiladas.

  139. Traci B says:

    I plan on making these spicy and with flour tortillas.

  140. Jamie Krszjzaniek says:

    Definitely would have to be mild. I’ve never made these before

  141. Tina L. says:

    5 stars
    These look great! I would serve them with Mexican rice, homemade refried or chili beans, pico de gallo and sour cream. I would make them mild for guests but spicy for me!

  142. Mm16 says:

    I love enchiladas. This recipe looks especially delicious. I would probably make it mild though

  143. S Holmes says:

    4 stars
    I would love to add tomatoes and spinach for toppings to include sour cream, sprinkle bacon bits, and last but not least glaucoma ?

  144. Lisa Gillen says:

    I would too with sour cream and salsa!! They lol delicious! Can’t wait to try them!

  145. Sara says:

    These pictures are making me hungry! I would love spicy enchiladas with a side of Spanish rice and a dollop of sour cream!!

  146. Kathy says:

    I would make mine mild. We don’t really like spicy things! These sound amazing! Thank you for sharing!

  147. Denise says:

    I’d add some sour cream on top

  148. Mary Beth says:

    Looks good! I would top with guacamole!

  149. Monica says:

    This is looks delicious!! I can’t wait to try it!! I would probably have to make two batches. One spicy and one mild.

  150. Donna says:

    5 stars
    I would love to put sour cream and black olives on the enchiladas…

  151. Staci Bergeron says:

    5 stars
    I would add sour cream and black olives. I’d make them mild. My family can’t take spicy hot food . I’d make Mexican rice and refried beans to go with it. I’d also like chips and guacamole with it. Thank you for this recipe!!

  152. Alicia Rowe says:

    Planning to try this recipe soon. I would top it with fixings like pick de gallo, guacamole, and sour cream. Can’t wait!

  153. Cheryl Schmaltz says:

    5 stars
    I ALWAYS use LAS PALMAS sauce…we lived in California for a bit and many restaurants used it…it is made wit CHILES!
    We like black olives and Jalepenos…and always warm up some extra sauce…EVERYONE asks me to make these!!!!

  154. Brenda Hunt says:

    I’d add sour cream and black olives on top

  155. Brenda Hunt says:

    I’ve made this, but been awhile. This recipe looks easy and delicious. I’d add sour cream, shredded lettuce and black olives on top.

  156. Tracy says:

    We like it mild. I’ll put salsa and sour cream on top and serve it with rice or roasted sweet potatoes.

  157. Candy Barnard says:

    What sounds good to me is a Chili lime Romaine salad with avocado, crumbled bacon, and fresh orange sections.
    Make a fresh corn casserole with cream cheese and sweet red bell peppers for a side.
    If you really want to go for it, serve Horchata.

  158. Jacqueline Cook says:

    I would make the enchiladas spicy with rice and beans.

  159. Lynne Killingbeck says:

    Carrie – As with all your dishes, this looks so delicious! I’d put some chopped red onion and white queso on top. I live in Ok, but was born/raised in the northeast, so I don’t eat spicy foods, but still, I like flavor. I may add a little onion & garlic powder is all. Serve this with a roasted corn & black bean salad and some Fiesta saffron rice. My mouth is watering!

  160. Mankowski says:

    5 stars
    Green onions on top and serve with tortilla chips

  161. Robbie says:

    I prefer green onions to raw white onions, so I would probably add those on top of the enchiladas. We prefer spicy. I would serve crock pot refried beans with the enchiladas. I love your recipes and so does my family! ??

  162. Beverly Danner says:

    I would top with sour cream. Recipe sounds delicious.

  163. Renate says:

    5 stars
    Looks delicious! I would finish the Enchiladas off with some sour cream and chopped scallions before serving.

  164. Mary says:

    I would put in enchiladas chicken and bean cheese on it sour cream and lettuce.i love enchiladas they are great .

  165. Irene says:

    5 stars
    Sour cream and avocado – that’s our favorite! Refried beans on the side…yum

  166. Linda Gammon says:

    5 stars
    I’d have sour cream to put on them. I like my enchiladas seasoned mild. I’d probably serve some refried beans too! So good!

  167. Carrie Barnard says:

    I love avocado and it really helps tone down the spiciness

  168. Carrie Barnard says:

    Me too!

  169. Carrie Barnard says:

    I love it!

  170. Carrie says:

    I’m eating Paleo but loooove cheese! So I would substitute grain free tortillas and use dairy-free cheese.

  171. Joel Lamoreaux says:

    They look and sound good. I would top with sour cream and guacamole.

  172. Diane says:

    5 stars
    Great recipe. I would keep mild for some family members with the option to add jalapeños for those of us that enjoy spicy. Definitely top with sour cream as well. Serve with some Mexican rice & my family’s refried beans. Perfect meal any day of the week.

  173. Shelly says:

    These would be great with rice and corn crema

  174. Lisa says:

    I must have some sour cream on top with a side of rice!

  175. Phyllis Theodos says:

    My great aunt taught me your technique of dipping the corn tortillas in the red enchilada sauce 65 years ago! This is the first time I have seen it done this way since. She always added chopped black olives, a little seeded jalapeño, cheese inside and on top, then bowls of toppings – sour cream, chopped green onions, and more jalapeños for the spicy lovers. Thank you for your recipes. We love getting your emails and have tried so many. ?

  176. Holly HA says:

    5 stars
    I like spicy everything! My favorite toppings are sour cream and guacamole. I would serve them with rice and beans.

  177. Craig Collins says:

    I’d serve Mexican sauteed spinach with my enchiladas, and I’d make them medium spicy.

  178. Lori says:

    Exactly how I make mine! Always top with sour cream & salsa.

  179. Heather Mantor says:

    5 stars
    I would add jalapeños! My family loves them we try to incorporate jalapeño into everything we cook including eggs but most definitely a recipe like this! ?

  180. JillonneK says:

    5 stars
    I would flavor these mild. Unfortunately, I can’t tolerate hot or spicy food. These look delicious!

  181. Kellie Brown says:

    I love to make Enchilada’s spicy, loaded with sour cream and cheese…

    🙂

  182. Marilyn watson says:

    I make them a little spicy. I put tomatoes and sour cream and lettuce on top. I usually serve Spanish rice and refried rice with it.

  183. Bonnie Graham says:

    We love Mexican food!! Spicy is our favorite. We would have chips and salsa and Queso dip. And cold diet coke Yummy!!

  184. Stephanie says:

    5 stars
    I like mine mild with sour cream. Served with Spanish rice, chips & salsa.

  185. MaryAnn Metrunec says:

    I would make mine mild… toppings would be salsa, sour cream and chives. Sides Mexican rice and refried beans

  186. BRENDA says:

    I would add more onions, and 2 cans of refried beans to the ground beef. I would serve with sour cream , chopped tomatoes, and avacados.. Can’t wait to try it !

  187. Ronita says:

    Sour cream is a excellent topping.

  188. Nanook says:

    5 stars
    New to the Dime world. I am going to try this for sure.. it looks tasty.

    I think I’ll add olives and make it mild for my funky system and I have no clue what clue to add since this will be my first go of it.

  189. Deb Riker says:

    I’d definitely add some guacamole on the top, after pulling the enchiladas out of the oven?

  190. Ashley says:

    5 stars
    I would add tomatoes, salsa, and sour cream to my enchiladas. Yum!

  191. Angel says:

    I would love to make this and top it with some sour cream and Avocado slices. I would definitely make it more on the mild side so I could enjoy all the wonderful flavors. I might even throw a little Chipotle powder in there for a hint of smokiness. I like to serve enchiladas with a bit of Cilantro Lime Rice and refried beans.

  192. Cassandra says:

    5 stars
    I think black olives would be delicious.

  193. Lynne says:

    5 stars
    Serve with shredded lettuce, sour cream and salsa.

  194. Barbara says:

    Love this recipe and the ease of it. I had to have my dollop of sour cream and I was all set.

  195. Tracy says:

    My husband loves flour tortillas instead of corn. I will try this recipe next month. Thanks for the delicious meal. We like to top with sliced jalapeños, chopped tomatoes and other taco toppings.

  196. Megan Hart says:

    I love to top my spicy enchiladas with red sauce and cheese, also like to had a chipotle sauce on top with a side of chips, salsa, and Queso.

  197. Julie Wheatbread says:

    Olives and avocado and sour cream will
    Make this complete!

  198. Karen Andrews says:

    I like my enchiladas mild but this recipe sounds delicious. I like refried beans and also nachos for a side dish. I might add green onions as a topping and maybe sliced balck olives.

  199. Benjamin says:

    I enjoy putting sour cream and chives with onions on top of my enchiladas I also enjoy my enchiladas more on the mild side

  200. Terri Gentry says:

    5 stars
    Enchiladas are a hit with about anyone, of any age. We like to add lettuce, sour cream, and guacamole. Great stuff!

  201. Amy S says:

    I typically make my enchiladas on the medium side…not too spicy, not too mild. That way others can spice them up with additional hot sauce (cholula is my pick). I serve black beans, fresh pico de gallo, Mexican rice, and guacamole as sides. If I’m having friends over, I will also make a pitcher of margaritas for “fiesta” time! YUM!

  202. Cheryl says:

    5 stars
    What a great recipe! It’s so versatile to whatever you have on hand and whatever flavors and ingredients your family likes.

    For toppings I do those individually as I plate because our family has varied tastes. My BF and I like shredded lettuce, salsa, chopped tomatoes and salsa or verde sauce. One of my sons likes only shredded cheese and black olives and the other likes his super spicy with shredded cheese and jalepenos.

    I have served this atop refried beans and rice too.

  203. Paul says:

    I would finish mine with a couple of over medium fried eggs on top with Pico de gallo! Buen provecho

  204. Bev Melnyk-McCullough says:

    Looks delicious, except I can’t eat spicey things as my tummy gets upset. I would however, add sour cream and a mixture of cheeses, paprika and green onions. Maybe some cucumber too!!! Yummy.

  205. Melissa says:

    I would have rice and beans with this and maybe sour cream.. gonna make this real soon

  206. Terri says:

    5 stars
    I like them mild with cheese

  207. Jana G says:

    Sounds delicious! I would add some spice for me, maybe some cayenne or chopped up jalapeno. Then I make Spanish rice and salad to go with it.

  208. Susan says:

    I want mine mild with cheese and sour cream added as toppings ….

  209. Barb says:

    I would make them Spicy!

  210. Sandra Anthony says:

    Where delicious added Avocado tomatoes and sour cream

  211. Davina Havener says:

    Beef enchiladas. I’d make them mild and top with extra cheese, onions, and sour cream for sure. Serve with some Mexican rice and lettuce.

  212. Linda Seagraves says:

    They look delicious, Carrie. I don’t like spice, so mine would be mild. My toppings would be sour cream, chopped ettuce and diced tomatoes

  213. Margaret says:

    5 stars
    Your recipe is my go to! It’s quick and delicious! I add lots of cheese plus sliced green onions when i serve it!

  214. Linda says:

    5 stars
    I love Mexican food but it must be mild with extra cheese.

  215. Tina says:

    I would make mine mild topped with cheese and sour cream.

  216. Karen W says:

    5 stars
    I’m definitely a mild person, like baby mild lol. I like to top my enchiladas with black olives!

  217. Karen Edwards says:

    I would too with green onions a salsa and make it all mild.

  218. Carol says:

    I would make them mild and just add cheese on top.

  219. Denise says:

    Mine would be mild with a wonderful dallop of sour cream, and a Mexican pineapple soda to chase it all down!!

  220. Cindy B says:

    Looks and sounds delicious. I think I’d go with the spicy level as is until I taste it. A tablespoon of chili powder and the monterey jack cheese might be enough.

  221. Susan says:

    5 stars
    I love sour cream all spicy food (and I would spice this up just a little)

  222. Robin Adams says:

    I love this recipe- everyone loves the flavors

  223. Robert LaBauve says:

    I going to make enchiladas for dinner, I’m going to use this recipe, it looks delicious.

  224. Demetrius Stuard says:

    That look’s really good and easy to make

  225. Lisa says:

    I love to put green onions, sour cream and guacamole on top of of my enchiladas

  226. Eve says:

    We like them spicy..Toppings would be pico, guacamole..And the sides would be refried beans and Mexican rice!

  227. Hope says:

    I like my enchiladas mild. My favorite toppings are cheese, black olives,and tomato.

  228. Jan says:

    Yummy….I think I might make this for dinner- Have to make it mild but with salsa, sour cream, lettuce, tomato, green peppers served with Spanish rice.

  229. Carrie Barnard says:

    Yes, I love it!

  230. Jack K says:

    I enjoy my enchiladas spicy. Some of my favoriye toppings are green chili peppers and onions. Served with Borracho beans and mexican rice.

  231. Charlee says:

    I make spanish rice to have with the enchiladas.

  232. Tasha says:

    5 stars
    Hi I would put on top of my enchiladas like avocado ? some Verde salsa lettuce tomatoes ? clientro and more cheese ? and for the side to go with the enchiladas probably some Spanish rices ? or by it self either way it’s good regardless how u eat it

  233. Andrea L blackard says:

    I would pur sour cream on them. Have to be non spicy. I would serve with red rice.

  234. Jennifer says:

    Mild is the best fit for my family. I would add some cilantro and a dab of sour cream. We usually serve with rice.

  235. Tracy Johnson says:

    These enchiladas look amazing! I would top them with sour cream and Cholula sauce…and being a Wisconsin girl, I’d put cheese inside and out. 🙂 I’d go more on the spicy side, and I’d serve them with some homemade Mexican rice and refried beans! 🙂

  236. Janice Howard says:

    I would put sour cream and salsa on top of my enchiladas I use your recipe in the Lazy Day Cooking Club for the slow cooker shredded beef enchilada casserole it is so good

  237. Paige M. says:

    5 stars
    Looks like an easy recipe! I’ll probably use 1 can of enchilada sauce and then some canned green chilis or my husbands favorite, Hatch Green Chiles in place of the 2nd can of enchilada sauce.

  238. Gayle Aukland says:

    I like my encheladas spicy wit black olives on top or inside. I would serve them with a salad and refried beans

  239. Karen says:

    I usually eat beef enchiladas with refried beans and Spanish rice and top it with more shredded sharp cheddar cheese and black olives

  240. Vicki G. says:

    I like my enchiladas mild. I serve them with a corn and zucchini side cooked with some chili verde salsa.

  241. Gayle Aukland says:

    This looks like a very tasty recipe. I like spicy encheladas with olives on top or inside. Lots of cheese on top too!

  242. Toni says:

    I would use red enchilada sauce and have it mild and use pinto beans and rice

  243. Michelle Bates says:

    I would top with sour cream, lettuce, tomatoes, green onions or chives. I would add jalapeños and black olives for my husband. I would serve Spanish rice on the side. Delish

  244. Kathy Smith says:

    Oooh, I love Mexican food! I love spicy all the way! Add some pickled hot okra on the top…extra pico & guacamole!Fiesta in my mouth!

  245. Anne says:

    I add black beans to my enchiladas

  246. Sue Seaton says:

    5 stars
    Love enchiladas with sour cream, chopped jalapenos, and fresh onions and tomatoes for toppings.

  247. Karen Voigt says:

    I would make mine spicy. I would put green onions and parsley on top. I would serve them with rice.

  248. Amy says:

    5 stars
    Looks Great! We top it with shredded lettuce, cheese & sour cream! We love serving with a side of bean dip & tortilla chips. We make it mild since we have little ones eating it with us.

  249. Sylvia Donnell says:

    We like ours spicy, so I usually add a can of diced chilies, or chop up a jalapeno if I have one on hand. Then top with sliced green onion and avocado.

  250. Barb says:

    This Enchilada recipe is a keeper! I have already pinned it to my Pinterest. I was going to get some ground beef today till I thought I have leftover Rotisserie Chicken. I can use that tonight instead.
    Top with sour cream and more salsa, mild.
    Refried beans and rice with them.
    Yum ?

  251. Alicia says:

    5 stars
    I could make them mild and I would add cilantro and jalapenos on top for the spice! Serve with charro beans and cilantro lime mexican rice and sopapilla cheesecake for dessert!!! YUMMY

  252. Anna says:

    These look and sound amazing!! I would add some guacamole and rice to the side and maybe top it with some sour cream and diced jalapenos ?

  253. Rachel Parrett says:

    5 stars
    Oh I love this recipe ! I’d serve it up with a big ol’ salad ! I thing your Mexican Corn would clinch it ??

  254. Jackie says:

    I like to add black beans (drained and rinsed) to my enchiladas.

  255. Ashley says:

    Yum! Some queso and guac on top and these sound perfect.

  256. MaryAnn Miracle says:

    So yummy with Mexican Restaurant Rice and CrockPot refried black beans! A bit of salsa and sour cream on top of the enchiladas makes them perfect.

  257. Shannon Burford says:

    5 stars
    I love enchiladas! I would add hatch green chiles and cotija cheese. I would mix the red and green sauces. Loaded refried beans with everything I made the enchiladas out of and of course Cumin rice.

  258. Donna says:

    I use taco seasoning with a pinch of additional cumin. a chopped clove of garlic, and a can of black beans. Then cover them with enchilada sauce, a combination of Mexican and sharp cheddar cheese, salsa, some cilantro, sliced green onion, and sour cream I serve them with your recipe for Skillet Mexican Street Corn.

  259. Kathy says:

    Looks yummy and easy, 2 of my favorite things! I’d add some black olives and more cheese on top, always more cheese!

  260. Trenity Vital says:

    Made this and put hatch green chili sauce on it yum yum

  261. QBT says:

    5 stars
    Would love to make these mild!!

  262. Robert Gurley says:

    3 stars
    Canned enchilada sauce? Seriously? Most of it tastes like dishwater. Make a good chili gravy. If you can make a basic flour, shortening, and water gravy, just add chili powder, salt, pepper, garlic powder, onion powder, and cumin. Always corn tortillas.

    I sometimes top the enchiladas with a fried egg and pico de gallo if I’m having them for breakfast. Always have Mexican rice and pinto beans in some form.

    For a variety, use flour tortillas, make a queso blanco and fill with shrimp, crab, and/or lobster.

  263. Stacie says:

    5 stars
    These look amazing! I love to add a dollop plain Greek yogurt to the top of my enchiladas.

  264. Mona Terrell says:

    3 stars
    I would make my enchiladas mild,adding Mexican cheese

  265. Rebecca says:

    I love Pico de Gallo on enchiladas. Also a few extra jalapeños.

  266. Gina says:

    We love enchiladas. We had them Tuesday night. We like sour cream, guacamole and cilantro if I have it.

  267. Pamela Dabbs says:

    Your recipes is so awesome and good
    I think on this recipe I’d add little cream cheese. Let it get good room temperature. Then take some lime or lemon juice and help it smooth out more or better ( my wording bad sometimes ). I Also been using auntie no no instead of salt and pepper Thanks always for helping me out with new ideas for recipes. Blessings to you and yours ????

  268. Jami says:

    I am going to try this recipe on Sunday! We love enchiladas!!!!! We usually just do cheese or chicken and cheese. I can’t wait to try beef! I love to make homemade Spanish rice and refried beans to go with our enchiladas. I put sour cream out for people to put on top if they choose and of course homemade salsa.

  269. Beverly leleu says:

    5 stars
    Would be wonderful with sour cream and jalapeños

  270. Kim says:

    Love Enchiladas! Would this recipe work with a green sauce too? I always add extra cheese on top

  271. Carrie Barnard says:

    I would not put them in the air fryer since there is a sauce.

  272. Faithe says:

    I like to put Pico de Gallo on top. I would have cauliflower rice with cilantro or yellow rice as a side.
    I like mild enchiladas, Although I would like to try spicy. I don’t think I would add anything to the meat and spices.

  273. Janel says:

    I add homemade black beans to my enchiladas and make my own enchilada sauce.
    I top my spicy enchiladas with sour cream and guacamole. Usually serve Mexican rice with them. I’ll often make 2-3 pans and freeze for later use

  274. Audrey Baham says:

    I love them mild with extra cheese

  275. Pamela Woodson says:

    These look great! I loooove sour cream, salsa and more cheese on top!

    I like them spicy!! I’d add nothing because this sounds great!

    I serve refried beans and Spanish rice!!

  276. Sabrina says:

    These look delicious!,I’d make them mild and serve with a nice salad.

  277. Melissa Johnson says:

    I would serve this with Spanish rice and black beans. I can’t wait to try these.

  278. Sheila says:

    I love sour cream on top of my enchiladas.

  279. Lana says:

    On enchiladas, we love green onions and lots of cheese. Prefer very spicy. We love corn and salad with enchiladas. Can’t wait to try this recipe.

  280. Lauren says:

    I love Pico de Gallo with Enchiladas!

  281. Dawn says:

    Love making enchiladas with left over meat that I have and for a little more kick I use pepper jack cheese. When serving I usually top them with lettuce and sour cream, on so good. Paired with a small salad and you have a great dinner.

  282. Carrie Barnard says:

    Oh yes that would be delicious.

  283. Sunshine Powell says:

    4 stars
    I would top mine with a little Pepper Jack, diced tomatoes, green onion and sour cream… I prefer medium, not too blah or too spicy. To the enchilada itself, possibly add some black beans and serve it all up with some elote or Mexican rice! Yum!

  284. MARY L SMITH says:

    I would make it medium spicy, Serve with avocado slices!

  285. Carrie Barnard says:

    Yes I’ve done that and it is delicious!

  286. Maria says:

    I would serve Mexican rice with this dish

  287. Carrie Barnard says:

    Oh I love those ideas!

  288. Carrie Barnard says:

    YUM! Love that idea.

  289. Carrie Barnard says:

    Yes this recipe is great with green enchilada sauce

  290. Pat says:

    5 stars
    I love topping mine with red onion, homemade
    salsa, Monterey Jack cheese and sour creme. My salsa is spicy enough and the Monterey Jack adds a little more punch. So I don’t add any hot peppers.
    I usually serve it with Ques Blanc & chips.

  291. Andi says:

    I like mild enchiladas. That way I can eat more of them.

  292. Denette Kirkland says:

    Spicy

  293. Pat says:

    We always top enchiladas and burritos with sour cream, chopped tomatoes and chopped lettuce – a little cold crunchy taste to go along with hot and spicy.

  294. Carrie Barnard says:

    Yes I like to make it miild and then top my personal enchiladas with some spicy toppings for my personal preference.

  295. Julie Clifton says:

    I would put pico de Gallo on top of these!!

  296. Rachel says:

    5 stars
    Super yummy! Added shredded lettuce, tomato and sour cream for topping

  297. Carrie Barnard says:

    Yes flour is delicious too!

  298. Carrie Barnard says:

    WOW! I love all these ideas. Thank you!

  299. Carrie Barnard says:

    I love those ideas!

  300. Carrie Barnard says:

    Thanks so much for commenting! I love the idea of using pepper jack cheese too!

  301. Susan Stanchfield says:

    I would make them spicy and serve with Spanish Rice and Refried Beans

  302. Theresa says:

    I would put lettuce, tomato, onion and a couple of dollops of sour cream on the top before serving.

  303. Janis Travis says:

    I would put a few peppers to kick the heat up a little!

  304. Judy Anthony says:

    5 stars
    How long would you bake them in the air fryer?

  305. Vicki Pratt Hayes says:

    This recipe is delicious. I like to add extra cheese and we love it spicy spicy

  306. Joelle Melton says:

    5 stars
    This recipe is super easy and delicious! I always kick it up a notch, because we like spicy. I add a can of fire roasted green chilies to ground meat mixture (I also use deer hamburger), and use pepper Jack instead of Monterey Jack cheese. If you don’t like spicy, it’s perfect the way it’s written!

  307. Marc King says:

    I probably would add green chilis and jalapeños. I like spicy! 🙂

  308. Lisa says:

    I like to use left over beef or pork roast to make enchiladas. We put the meat, rice, onions and cheese on the inside. Top the wrapped tortillas with enchilada sauce and more cheese. Green onions and tomatoes or salsa after they’re cooked. We use taco sauce or hot sauce to spice them up if the person wants them more spicy. Not everyone in my house likes spicy so I make them plain usually for that reason. We usually will eat tortilla chips, salsa and white cheese dip as a side. Sometimes more rice or refried beans topped with cheese as well.
    Making enchiladas is a great way to repurpose leftover meat of any kind to keep from wasting food while at the same time make a new dish for dinner. I just recently made a Barboca roast (which is very spicy) and will be using the left overs like this for enchiladas!

  309. Adrianne Brouhard says:

    We make our enchiladas with shredded chicken and green sauce. I also add chopped green chilies and a white cheese blend. We have toppings of sour cream, chopped green onions, sliced black olives, and of course guacamole. We serve with a salad and yellow saffron rice with a can of mild Rotel mixed in.

  310. Kaitlyn Robinson says:

    I think I’d switch out the corn tortillas for flour, just because that’s my kids preference. Otherwise this looks so easy and delicious! I’d top it with some sour cream and sliced avocado and serve Mexican rice on the side, mixing a little of the enchilada sauce into that ?

  311. Sally Bermel says:

    This is an awesome recipe and love that it’s fast and easy as an extra perk! Serve when friends come to watch Buffalo Bills football game. Serve with a side salad and with no more work to prepare during the game, I can enjoy the day too!

  312. Hope says:

    I can’t wait to do this recipe TONIGHT!

    Would you make it spicy or mild?
    I would make it mild for the children but spicy for me and hubby ?

  313. Katrina Javis says:

    This looks so Yummmyyyyy. When I make enchiladas I side them with rice and beans. ?

  314. Rick Haley says:

    I like mild enchiladas with green sauce. I’m going to make these for dinner tonight.

  315. Lenny says:

    I would make my enchiladas spicy.

  316. Beverly says:

    To my enchiladas I would add refried beans inside and Mexican rice. That’s probably a thing already in a Mexican dish but I love it in my enchiladas too.

  317. Kat54 says:

    Looks delicious! Can’t wait to try it and I would add refried beans to the rolls.

  318. Lenny says:

    I would make my enchiladas spicy.

  319. Sharon says:

    I would add black olives and cilantro.

  320. Lynn says:

    I add sour cream to the top!! as for a side, I always struggle. Any suggestions would be awesome!

  321. THELMA MILLER says:

    5 stars
    THE ONLY DIFFERENCE IS I put refried beans inside with cheese

  322. Delma Meyer says:

    Yum! I add a can of mild green chilies to the beef. After baking, I top with a sprinkle of mexican cheese, Cotija, or crema, and don’t forget the cilantro.

  323. Rick says:

    Make it spicy!

  324. Jessica says:

    5 stars
    Thanks for sharing…it looks delicious. I look forward to trying this recipe! I will use lettuce, tomatoes, black olives and cilantro for the toppings.

  325. Teresa Edwards says:

    5 stars
    This looks yummy just as it is! Can’t wait to try it!

  326. Carolee says:

    Those look so yummy. I would make them a little on the spicy side and add sour cream as a topping. My family loves it that way.

  327. Ann Edmonson says:

    Salsa Verde sauce, black beans and rice with it and corn inside

  328. Geoff Bobsin says:

    Love them and easy to make. Prefer spicy and want to try different cheeses.

  329. Nekita Dilworth says:

    5 stars
    I would add sour cream, jalapeño peppers, and olives to my enchiladas.

  330. Mary says:

    I love to top mine with sour cream and green onions!

  331. Diane says:

    I’m the only one in a house of three that would eat this and I would make it spicy.

  332. Lisa VIckery says:

    I would add pico de gallo!
    Next to my enchiladas I love refried beans (a tablespoon of butter melted in) and a house salad with lite ranch!

  333. Jerry says:

    Gots ta go spicey !

  334. Andrea Krom says:

    These look amazing! I would garnish mine with sour cream, fresh pico de Gallo and some queso. Serve this was some Mexican street corn and I’m sure it would be a great meal!

  335. David Kennedy says:

    I put sour cream on my enchiladas! That is a must have!

  336. Michelle Fitzgerald says:

    5 stars
    I would add green onion and sour cream it’s looks very yummy

  337. Darla Windholz says:

    I would use low carb tortillas instead of the corn and would try pepper jack cheese.

  338. Mary Jo Peterson says:

    What a fun and simple recipe! I love topping enchiladas with sour cream, chipotle ranch and pico de galo!

  339. Sarah says:

    I like to make Mexican rice and crockpot frijoles to go with my enchiladas, along with a lettuce and tomato salad with a side of guacamole.

  340. Hannah says:

    Yum!Would top with sour cream and lettuce!

  341. Kelsey says:

    Topping this with diced tomato, onion and avacados, plus some Chalula hot sauce! With a side of yellow rice!

  342. Patty says:

    I would have them mild with lots of cheese and onions on top.

  343. Deb says:

    I would have to make them on the mild side. I like them spicy but not my hubby!!

  344. Stacey says:

    These look delicious and easy. I like not spicy, so I keep all spicy things for the fam to add on later if they like. Sour cream all the way for me! And I usually serve all “taco” type meals all by themselves… no sides. is that weird/ wrong?

  345. Stacey Kirby says:

    I might use a less expensive steak instead of ground beef..my family loves steak!

  346. Rhonda says:

    Sour cream, jalapenos and black olives are a couple of my favorite toppings

  347. Dianna says:

    Black beans of the side would be perfect, meal goes further and more protein, so more filling.

  348. Lindsey says:

    I would definitely keep mine spicier. They look delicious!

  349. Carrie Barnard says:

    If they are hot, they will not crumble. That is why I dip them into the enchilada sauce before crumbling. If you want want to mess with the enchilada sauce, go ahead microwave them between 2 damp paper towels and then roll.

  350. Sarah says:

    How do I keep the corn tortillas from crumbling? Is there a secret? Complete disaster.

  351. Sandi says:

    5 stars
    Fantastic! Made my own enchilada sauce and used chihuahua cheese instead of jack.
    This recipe is a keeper!

  352. Jennifer says:

    5 stars
    Made it just like the recipe and my family loved it. For my toppings I put them separate and let my family add what they like. I will make this again.

  353. Kay M says:

    Try using corn/flour tortillas. They hold up better

  354. Shelley says:

    Made this for my husband and my brother last night night and they both loved it, and so did I! They said this taste is what hope for when they order an enchilada at a restaurant! 5/5, will be making this all the time now!

  355. Joyce says:

    1 star
    Don’t use corn tortillas. They don’t roll or bend. I ended up using flour tortillas that I luckily had already.

  356. Lisa Kelly says:

    5 stars
    These are absolutely delicious and so easy. I will make them again.

  357. Michelle says:

    5 stars
    Very good but had to make mine into a casserole cause my corn shells kept breaking. Not sure what I did wrong but very easy and good. I even heated the shells in hot oil.

  358. steph vidito says:

    5 stars
    so easy to make and family enjoys this dish!!

  359. Tiffani says:

    5 stars
    These were so easy & ohhh sooo good! The best part is it only took me 30 min max from start to finish!

  360. Mary Culp says:

    5 stars
    Love easy enchiladas to fix!

  361. Pat says:

    Can you freeze these? I’m cooking for one and always looking for recipes I can freeze.

  362. Carrie says:

    Kelly – I put my tortillas in between damp paper towels and heat them for 45-60 seconds in the microwave. I don’t have any issues with them tearing by heating them this way.

  363. Kelly says:

    How do you keep the shells from breaking when you roll them? I heated in the microwave and when I roll them they always break, tear, fall apart! What’s the secret?