Beef enchiladas from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) (page 39) by Cook's Illustrated Magazine

  • Monterey Jack cheese
  • chili powder
  • cilantro
  • ground coriander
  • ground cumin
  • onions
  • corn tortillas
  • tomato sauce
  • pickled jalapeño chiles
  • beef blade steaks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BethNH on May 06, 2018

    These are the best enchiladas I've ever eaten. Although the meat takes a while to cook the meal is very simple to make. The sauce is delicious because of the meat simmering in it. The filling is nicely flavored with just the right amount of heat. We loved every single thing about these.

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