Warm and delicious! I made a few additions: 1/2 cup chopped onion, 1tbsp. minced garlic, 1 cup shredded cheddar, 1/2 tsp. black pepper, and doubled the cayenne pepper. I kept the dish covered with aluminum foil for about half of the baking time. Creamy and filling this dish went well with the BBQ pulled pork and green salad I had prepared. Thank you, Helen!

Reviewed On: Dec. 3, 2007

Excellent and Easy! I followed some previous reviewers' suggestions and cut the water to 1/3 cup, and broiled for a few minutes after dessert was done baking. I spooned only about 1/2 of the syrup mixture onto the enchiladas, then mid-way through baking I spooned about 1/4 more, discarding the final 1/4. These turned out restraunt-quality! Nice crispy top, sweet apple cinnamon flavor. Served 1/2 enchilada with about 1/4 cup of Vanilla Frozen Yougurt with some sauce spooned on top of it. Delicious! Will be sharing this recipe with the family!

Reviewed On: Oct. 5, 2007

Taco shells cooked at home give your tacos a very authentic taste, and make a meal that is restaurant quality! I followed this recipe and had wonderful cruchy, flavorful tacos. I sprinkled mine with seasoned salt right after removing from the oil. Put down your packaged taco shells and give this recipe a try - you don't know what you've been missing!

Reviewed On: Oct. 3, 2007