My kids FINALLY liked an enchilada recipe. I think the reason this is a winner is it used the cream of chicken soup and mozzaralla cheese blended so well with the spicer beef/jalapeno mix. I did put some enchilada sauce and some cheese on top while it cooked. I'll definitely make again.

Reviewed On: Nov. 22, 2009

This is the same recipe as "Banana Muffins II" - but with the crumb top. It is excellent! If you use a convection oven - 350 degrees for 18 minutes is perfect for 12 muffins. I wouldn't do 375 degrees. I also added vanilla and cinnamon to the batter - just like others had suggested.

Reviewed On: Oct. 29, 2009

My family loved this - so five stars, but I did have some adjustments. As other mentioned, 1/2 c. butter is way too much. I used 1/4 c. and I think I will use even less next time (it is so flavorful without the extra fat - who needs it)? I also added a tsp of curry powder and it rounded out the dish perfectly. For baking - it came out super moist by baking at 375 degrees for 30 minutes with foil over, then basting and baking an additional 5 minutes without foil. Then basted one last time and put under a hot broiler for about 2 minutes. This gave it a great golden top. (I use a convection oven - so less time was needed than the 45 min mentioned in recipe). It really is a great fall recipe!!

Reviewed On: Oct. 26, 2009