Beef enchiladas from Magnolia Table, Volume 1: A Collection of Recipes for Gathering (page 257) by Joanna Gaines and Marah Stets

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

Accompaniments: Apple cider salad; Mexican rice

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

  • cheryl_9rgvpq on January 26, 2026

    Great - classic flavor.

  • averythingcooks on September 23, 2023

    This simple recipe inspired a great little pan of 4 enchiladas for last night's dinner. I used 1/2 lb ground beef and raided my freezer for corn, black beans & a red enchilada sauce. I added sweet red peppers from the garden & finished off a little jar of homemade taco seasoning (very similar to her seasoning mix). I also grew a huge crop of New Mexico chiles (I won't say "Hatch" as I grew them in Ontario:) which I have been roasting/freezing like mad so they also went in instead of the little can called for. With a mix of cheddar & Monteray Jack to finish, these were delicous and a great way to use so many things I have in my pantry & freezer. An absolute repeat idea.

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