This is a great recipe, although I didn't particularly care for the sauce. If you feel the same way, here's something that worked for me - Follow the recipe as is, until your beef/rice mixture is "completed". After that, add two cans of refried beans. If you are using a large skillet, your skillet will be very full, so be careful. After the beef/bean/rice concoction has cooked until it's been warmed and thoroughly mixed, fill each tortilla with it. You don't have to be too shy about how much you put in, you'll have plenty. Instead of putting the two cups of cheese inside of the enchiladas, put it on top of the enchiladas. In addition, there should be enough of the mixture to eat with some chips as an appetizer, while the meal cooks. Either this way, or with the original sauce, this recipe is great.

Reviewed On: Feb. 26, 2007

Great recipe...the hardest part was cooking the chicken, which tells you something. I substituted fresh vegetables and mushrooms, and it turned out better than when I did it with the frozen vegetables, but that's just a suggestion. Please note that this recipe yields what I would consider five large portions, which I could hardly finish, after adding some toast as a side.

Reviewed On: Feb. 23, 2007