To all the people wondering what you do with this mix - it's a substitute for Bisquick. You can find tons of recipes for Bisquick on their site bisquick.com - including recipes for biscuits, dumplings, etc. It consists of everything you would find in Bisquick - flour, shortening, salt, leavening. However, Bisquick uses a combination of leaveners - but baking powder has always worked fine in these baking mix recipes.

Reviewed On: Aug. 1, 2011

I agree with most everyone else - after making this tonight, it definitely needs more sauce/beef filling. Either that or cut the pasta and mozzarella by half (which is probably a better idea unless you want to feed an army). I imagine the leftovers are going to be very dry and will need extra sauce on them.

Reviewed On: Jul. 11, 2011

It's a good BASE recipe to start with. With mine, I use the full amount of chile powder and add more cumin to it - that, to me, is the real flavor of enchilada sauce. I also tripled this for a 9" x 13" pan plus a bit left over (great in egg, refried bean, and cheese burritos) and used 2 15oz. cans of tomato sauce and 2 cups water with the amount of oil and flour called for. I like my sauce on the thicker side so I let it cook about 30 mins. The real secret to full flavor in mine is that I added 1 packet (or 1 cube) of beef bouillon. That's really what gave it great depth.

Reviewed On: Jan. 8, 2011