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Preheat oven to 350°F. Mix water, tomato sauce and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. Set aside.
Meanwhile, brown beef in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat.
Dip tortillas into sauce to coat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortillas tightly. Place seam-side down in lightly greased 11x7-inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.
Bake 15 minutes or until sauce is bubbly and cheese is melted.
Awesome! I've tried shredded beef and pork it was wonderful. Didn't add as much water as it called for, but it was full of flavor. Added cilantro, onions and black olives. Thank you McCormick.
carlene | January 16, 2014
Wonderfully flavored meal.
Andy | July 20, 2013
I have a 12 year old son and two nephews 17 & 14, I cook for them all the time. This is the most requested meal I get from them, at least 3 - 4 times a month. This is an awesome recipe especially when you have quite a few kids over at a time. I use beef broth instead of water.
Alkinie | June 15, 2016
Tracy | October 13, 2013
eddie wimbish | September 06, 2015
This came out awful. I don't recommend following the exact recipe. It definitely needs some tweaking. Very disappointed.
Candra Jacobson | January 06, 2017