Baked corn tortillas filled with sauteed beef, onion and chillies, topped with tomato sauce, sour cream, spring onions and Cheddar cheese.
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 USA and 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 USA and Canada)
Delicious! I used flour tortillas, and these enchiladas turned out great . I must admit they take awhile to prepare, and alot of steps are involved but tehy are well worth the work. My boyfriend loved them. It's the first dish he's requested that I make over & over again. - 27 Jun 2002 (Review from Allrecipes USA and Canada)