Made this one over the weekend. It was good but there are a few things I would change/add. First of all I used and HIGHLY recommend using the red enchillada sauce from this site. It is out fo this world. Secondly, when mashing the potatos I used a little bit of butter to moisten it up a bit, the butter did wonders. I also added some sauteed onions to the mix. And last, I didn't think to do this until it was too late but next time I will definatley use some sour cream. Overall though, it was fantastic.

Reviewed On: Oct. 4, 2007

Made this one over the weekend and it was absolutely phenominal. It takes a little more time than just heating up a can that you buy at the store but it is SO worth it.

Reviewed On: Oct. 4, 2007

I made this last night. It was phenominal. I did however alter it just a bit. I used an entire onion, about 4 or 5 cloves of garlic and I used 2 cups of the half and half as opposed to the 1 cup that the recipe called for. Also, I sauted the shrimp in a seperate skillet using just a bit of butter and then added it to the sauce of the last 2 or 3 minutes of the cooking time. This came out amazing. I will definately be making this again.

Reviewed On: Sep. 18, 2007