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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.
This came out awful. I don't recommend following the exact recipe. It definitely needs some tweaking. Very disappointed.
Candra Jacobson | January 06, 2017 |
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 |
eddie wimbish | September 06, 2015 |
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 |
Tracy | October 13, 2013 |
Wonderfully flavored meal.
Andy | July 20, 2013 |