So good, but don't use Rum from the freezer!

Reviewed On: Oct. 30, 2009

Great recipe with some modifications. I used corn tortillas instead of flour. I heated them in a skillet with a small amount of oil to prevent breakage first (standard enchilada procedure). I also used shredded chicken which I poached in water, and added a half a chicken buillon cube---will save the leftover broth for something else. I used fresh parsley (because I had it), added a pinch of cayenne pepper and an extra garlic clove-and instead of the water and tomato sauce I used a can of Rotel (which I would drain next time) and a small amount of salsa. Also used monterrey jack cheese and a packet of enchilada sauce. Yum yum.

Reviewed On: Sep. 9, 2009

This was a great recipe! I didn't have allspice, so I just ground up some cloves and added a little nutmeg. I also didn't have vinegar so I used lemon juice. I also added some chopped up walnuts for a little extra something! You may have to play with the temperature a little bit though, as these are heavier than regular pancakes. I had to go lower than the recipe states! Bon apetit.

Reviewed On: Dec. 9, 2007