Betty’s “The Whole Enchilada” Beef and Cheese Enchiladas Recipe

 Beef Recipes

In this video, Betty demonstrates how to make “The Whole Enchilada”–Beef and Cheese Enchiladas. These are corn tortillas, stuffed with ground beef, peppers,…
Video Rating: 4 / 5


24 Responses

  1. Jeffrey BetancourtDecember 1, 2013 at 6:08 amReply

    I’m amazed that you can make all these hardy foods and still keep your
    figure. Kudos :) I love all of you recipes

  2. Danny LinDecember 1, 2013 at 6:35 amReply

    im diggin the darth vader do

  3. 2525monstermanDecember 1, 2013 at 6:51 amReply

    i love your food respies yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

  4. Betty's KitchenDecember 1, 2013 at 7:02 amReply

    Yes, that’s the one I referred to earlier–I couldn’t remember exactly what
    I named it! I’m glad you found it–you’ll like it! Thanks for dropping me a
    note! –Betty :)

  5. Betty's KitchenDecember 1, 2013 at 7:06 amReply

    @Rabbitfootie Thanks for your wonderful feedback! I really appreciate it!
    The chirizo sausage sounds like a great addition! I hope you and your
    family have a wonderful New Year! –Betty :)

  6. dtrocks6December 1, 2013 at 7:48 amReply

    where you heating it?

  7. Peter McGuinnDecember 1, 2013 at 8:23 amReply

    These look great, thank you for your recipe! I live in Australia and have
    just found where I can buy Enchilada sauce so I am very excited to try

  8. Betty's KitchenDecember 1, 2013 at 8:44 amReply

    If your store doesn’t have enchilada sauce, any tomato sauce that is spicy
    will work. We have things like tomato with peppers, tomato with green
    chiles, stewed tomatoes with Mexican seasoning, etc… Any of those could
    be substituted. Good luck, and thanks for viewing (and trying!). –Betty :)

  9. Betty's KitchenDecember 1, 2013 at 9:42 amReply

    @rang3r34 Thanks for your lovely comment! I really appreciate it! –Betty :)

  10. Betty's KitchenDecember 1, 2013 at 9:57 amReply

    @ssamdani You certainly can make these the night before. Expect them to be
    soggy whether they are made ahead or not. For a casserole like this the
    tortillas remain crisp only on the exposed edges, and the rest soak up the
    sauce, making them soft. You shouldn’t worry about that if you make them
    ahead of time. –Betty :)

  11. danny abdulazizDecember 1, 2013 at 10:08 amReply

    looks great ill be making that tonight.

  12. motorola14December 1, 2013 at 10:35 amReply

    Betty I made this and it was fantastic. I have a question though. Is the
    sour cream used to thicken up the sauce? If so, what if I used something
    else like Wondra flour in its place, I made the recipe with the cream and
    prefer not to use it. Thanks.

  13. Amy Lynn's KitchenDecember 1, 2013 at 11:15 amReply

    Oh wow Betty! I wish I had seen this wonderful video earlier. I just bought
    a pack of frozen Enchiladas from the store yesterday. Your recipe looks so
    delicious and I know it tastes a million times better than this frozen pack
    I bought. Kroger products! I shop there all the time! I’m in SW Ohio…
    maybe an hour from Cincinnati! 😉 Love your outfit too! You always wear
    the cutest clothes! Big hugs to you my friend!!! ~Amy

  14. Brandon CopelandDecember 1, 2013 at 11:55 amReply

    I look to your videos every time I want to cook something. Also, I love the
    fat from the ground beef to stay. I also LOVE the salad you prepared it
    with, just add a couple of slices of alvacado. You’re good. Love, from
    Houston, TX. -Brandon Copeland

  15. kroz262December 1, 2013 at 12:41 pmReply

    Betty put about ten corn tortillas in a piece of paper towel and microwave
    for about a minute and it makes them more pliable and easy to work with
    when rolling

  16. Dan4USCTroyDecember 1, 2013 at 12:45 pmReply

    looks yummy.. you done a wonderful job. =)

  17. Betty's KitchenDecember 1, 2013 at 1:02 pmReply

    I think a better substitute would be plain yogurt in the place of sour
    cream, or, if you don’t like that, you may leave the sour cream out
    entirely. –Betty :)

  18. Betty's KitchenDecember 1, 2013 at 1:17 pmReply

    Thanks! I’m sure you will find that girl! –Betty :)

  19. Betty's KitchenDecember 1, 2013 at 1:56 pmReply

    @MyLoveSound You are very welcome! Thanks for your nice comment! –Betty :)

  20. Patsy DDecember 1, 2013 at 2:09 pmReply

    This method of rolling them in the baking dish is so much more sensible
    that “standard” recipes that make you work so hard! This is great!

  21. ohpineapplesDecember 1, 2013 at 2:25 pmReply

    I was thinking about the cheese enchiladas I asked U about.I think it would
    be ok if I just didn’t put any beef in it at all (just skip all that) &do
    all the rest you do&only put cheese in them. I will still add the sour
    cream to the enchild. sauce & pull the corn tort. thru the sauce and fill
    them with cheese. I’m pretty sure the cheese enchiladas will come out ok
    that way. What do you think? I used to think U had 2 drag the corn tort.
    thru a pan of hot grease. I was wrong.Your way looks great

  22. FUCK YOU GOOGLEDecember 1, 2013 at 3:07 pmReply

    that may be the biggest bell pepper I’ve ever seen.

  23. iloveuu494December 1, 2013 at 3:21 pmReply

    Hi betty i have a question What made you start making videos on youtube?

  24. da boss bossyDecember 1, 2013 at 3:40 pmReply

    Hi Betty, its me again. just wondering if there is a way to make these
    ahead. maybe a night before or in the morning when you plan to serve them
    for dinner. wont they go soggy?

Leave a Reply