This was fabulous! I had to opt out of some ingredients but it does not seem to matter much what you put in it because the dressing is so delicious! I omitted the egg and chestnuts and substituted in pecans. I noticed some added red onion and i wish i would have had that on hand.... goat or feta cheese would have also been a nice addition.

Reviewed On: Jun. 10, 2009

I've never made this before but was craving it with my pregnancy. I only added extra crackers (8 total). Husband and kids loved it..... yummy yummy yummy!

Reviewed On: Nov. 27, 2007

This recipe was delicious! I needed sauce for my hot dish for which I normally buy a can of enchilada sauce. I am glad I decided to search for a homemade recipe and am glad I came across this one. I did however cut the ingredients in half and altered some. Here is what I used as well as the rest of my beef enchilada hotdish recipe. First brown 1 lb hamburger using a packet of taco seasoning, use instructions on the package. Set aside. Heat 1 can of refried beans. Set aside. You will need 6 tortillas. 2 cups of shredded cheese (a bag) Now make the recipe for the sauce. * 1 (8 ounce) can tomato sauce * 1 (16 ounce) can crushed tomatoes not drained * 3 tablespoons of chili powder * 1/2 tablespoon dried oregano * 1/2 teaspoon paprika * 1 teaspoons ground cumin * 1 teaspoons ground black pepper * 1/4 teaspoon salt * 1 tablespoon of garlic powder * 1 tablespoon of onion powder Boil and simmer for 15 minutes. While this is simmering, prepare the hotdish. Spray a 9x12 pan with pam and then place 6-8 flour tortillas folded in half, ready to fill. In each tortilla layer with refried beans, handful of cheese, taco meat, 2 large tablespoons full of enchilada sauce. Fold each tortilla like you would a taco. Pour remaining enchilada sauce and cheese over the top. Bake at 350 for 20 minutes or until the cheese melts on top.

Reviewed On: Nov. 20, 2007