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

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

Accompaniments: Cilantro-lime sour cream; Avocado-chile sour cream

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

  • foodgloriousfood on April 09, 2022

    We love these and I sometimes make them with the chicken enchiladas from the same issue. Plenty of Cilantro-Sour Cream (recipe also on pg 122) and it feeds a large family. The only issue is which one to eat more of. Both are excellent!

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.