This recipe is fantastic! It tastes very authentic and has great flavor. Make it on a day when you're around the house and just let it simmer on the stove all afternoon. I left out the celery because I don't care for it, and added more red pepper and less green. It freezes well and reheats even better than the first time! This will be a new staple in my dinner rotation.

Reviewed On: Aug. 19, 2009

I love this recipe..since I discovered it, we eat these at least once a week. The only change I make to the recipe is that I blister up the tortillas one at a time on the stove before I make the filling. Then I place the tortillas on a cookie sheet, top with cheese, filling, more cheese, and another tortilla and bake at 400 for 8 minutes until the cheese melts. This way, the tortillas are crispy and the inside is gooey and delicious! The filling keeps great in the fridge for a few days-we always eat the leftovers.

Reviewed On: Dec. 19, 2008

This dish is fabulous. I used the salsa verde instead of the tomatillos, 2 cans of beans, canned corn instead of fresh, chili powder instead of the coriander, and added some Tabasco sauce. Served with cornbread and it was amazing! Great flavor, and ultimate fall comfort food!

Reviewed On: Oct. 25, 2007