All BEEF!

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My husband absolutly love to order beef enchilads with extra beef whenever we go out to a mexican restaraunt. We live in south texas and just 10 minutes from the mexican border, so we know what real enchiladas should taste like! BUT, I cannot make them like they do in the restaruants when I try to make them at home! HELP! He likes all the chesse melted and the sauce to not be so thick. I want a traditional recipe! Also, if anyone has a twist that's better than beef so that my husband can try something else, please share!!