Baked corn tortillas filled with sauteed beef, onion and chillies, topped with tomato sauce, soured cream, spring onions and Cheddar cheese.
Awesome recipe, perfect for me but a little too spicy for my other half and my boys but I told them to man up and there were clear plates from them all! Will definitely be making again, thanks for posting xx - 08 Apr 2017
This was a delicious recipe! I did make some changes to the original, however. I used canned enchilada sauce and Mexican cheese (instead of the cheddar.) Also, I layered the corn tortillas, rather than roll each one. I decided to do this because the tortillas kept cracking. This was a wonderful dish that I will make again and again! - 11 Jul 2003 (Review from Allrecipes US | Canada)
Wow! Delish! These enchiladas scored a touchdown on my Super Bowl Sunday Buffet table! I left out one can of chilis and used Sara's Red Enchilada Sauce from this site in place of tomato sauce. Heat the tortillas in a non-stick pan for a half minute or so, this will make them pliable without the oil or sauce on them. I also served the sour cream on the side for garnish rather than in with the sauce. Thanks Sara. - 27 Jan 2003 (Review from Allrecipes US | Canada)