This recipe is excellent if you have a little leftover beef or chicken. It's especially good on a cold day, since it's a very hearty recipe.

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Recipe Summary test

30 mins
20 mins
50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.

  • Grease a 13-in. x 9-in.x 2-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350 degrees F for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.

Nutrition Facts

885 calories; protein 38.6g; carbohydrates 87.8g; fat 41.7g; cholesterol 102.6mg; sodium 2177.9mg. Full Nutrition

Reviews (106)

Rating: 4 stars
This recipe tasted excellent, but I'm only giving 4 stars because I think the proportions were off. First is the amount of meat. 1-2 tablespoons per enchilada? Not nearly enough. If you put a decent amount of meat into a corn tortilla, using the same amount of sauce, this recipe makes 6 enchiladas, not 12. This was OK with us, because that's all we needed to feed 3 people. I made it with chicken (bought a whole roasted chicken from a deli), and used all the dark meat, which was a bit more than the 1 1/2 cups total meat indicated. 1 cup of chopped onion was plenty, and I needed closer to 3 tablespoons of flour (not 2) to get the sauce properly thickened. I didn't have jack cheese, so I used all cheddar. I didn't have green chilies, so I diced almost 1/4 cup of canned jalapenos, and that gave it the right amount of kick for us. My husband liked this better than the enchiladas I make with canned red sauce, so I will definitely make this again. Read More
Rating: 5 stars
I gave this recipe 5 stars after some alterations. I fried 1&1/2 Lbs. extra lean hamburger with one onion and 2 cloves of garlic minced. When nicely browned I added a package of dry taco seasoning and 3/4 cup of water I let that simmer and blend and then added 1 can of drained and rinsed black beans. For the sauce I melted 1/2 cube of real butter and added 1 large clove of minced garlic after the garlic was browned I added 1/2 cup of flour and coooked the flour for 1 minute, (basically I made a roux.) I then added 1 14oz can of chicken broth, 1 large can of evaporated milk, and 2 4 oz. cans of mild diced green chili's, 1/2 tsp of cumin and 1/2 tsp of salt. I let that come to a nice boil and simmered for 5 min. I used 8, 10" flour tortillas. To put together I put a large scoup of sauce in the middle of the tortilla and spred it to the edges added a generous helping of the hamburger mix and put mexican blend cheese on the top. I then rolled and placed in a 9x13" baking dish. There was plenty of left over sauce and cheese to cover the top.I Baked it for 20 min at 350. I received rave reviews from my picky family. I will definately make this again. Sharon howard June 11,2008 Read More
Rating: 3 stars
I substituted corn tortillas with flour tortillas and used extra chicken. The enchiladas were hearty, however, I found the amount of onion overwhelming. All I tasted were onions! I would suggest cutting the amount of onion in half. Read More
Rating: 5 stars
Nov. 28, 2007: SUPERB!!!! Fifth Time making this. Very, very good. I more or less doubled the two serving recipe for the sauce. I thoroughly cooked the onions with 2 cloves of garlic (good). I added chili powder and a little more garlic powder. I used 1 can of green chilies, 3 small hot chili peppers and about 8 hot jalapeño pepper slices. I browned the ground beef and added taco seasoning and I used 6-6” corn tortillas. I also added fresh chopped parsley, cilantro and oregano with the slice green onions. Jan. 24, 2008: Sixth time making this. Made it the same as above. Read More
Rating: 1 stars
This was BAD Read More
Rating: 4 stars
I made these with both chicken and beef for a mexican party. Everybody loved them. I cut the onions and chilies down though. Read More
Rating: 4 stars
This was really good and I like it better than the can red enchilada sauce. I didn't have any cumin so I used taco seasoning in the sauce. It was a good substitute. The flour didn't thicken the sauce enough so I would recommend using more. I used corn starch and it had a really good consistency. I will definitely try this receipe again and next time I will make sure I have cumin. Read More
Rating: 5 stars
wow...we really loved this. I used extra cheese and because I used beef I changed chicken broth to beef broth. Topped w/ green onions, sour cream and tomatoes. I left out chilis because we don't like spice! The last time I made enchiladas it was yuck...this time...YUMMMM!! Read More
Rating: 5 stars
I really liked this recipe. I followed the directions for the most part. The only changes that I made was I used cornstarch instead of flour. I also used 2 small sweet onions. The recipe was very very good. My family enjoyed it. Thanks for sharing it. Read More