I love beef enchiladas and have never been happy with the ones I make at home. Tonight I made them using this recipe and they were delicious! Vince said they were better than the Mexican restaurant but then later he said . . I never got enchiladas at the Mexican restaurant. Then how the heck did he know mine were better? Men!
While the meat was cooking, Addie came in and said “It smells like Taco Bell in here . . but better!” Now that was a nice thing to say.
The only changes I made were:
- I saw apple cider vinegar before I saw regular vinegar so I used that
- The recipe calls for chuck roast. I had a 10 pound sirloin roast that I cut into three pieces and used one of those.
I used half of the meat .. so basically about 1-1/2 pounds, to make 5 pretty full enchiladas. I had enough leftover for probably two more enchiladas (but they wouldn’t fit in the skillet). I saved that and one morning, I will scramble eggs, put in a tortilla with the meat, add cheese and cooked hash browns. We used to get that at a Mexican restaurant in Texas and it was good!
This will be my new go to recipe for enchiladas.