My husband HATES enchiladas. That being said..I love them and wanted to make them again. This recipe does not disappoint. I made the beef the night before in my crockpot (I added some cayenne pepper to taste) and used all of the liquids it calls for except for the water, and added a can of Rotel that contained tomatoes and chiles. I cooked it on high for about 6 hours then pulled the beef out and shredded it in a bowl. I poured the extra liquid into a bowl for later use. The next day I made the sour cream mixture (minus one can of chiles because I had some in the beef, and minus the flour - it didn't need it). I tried one corn tortilla dipped in oil and it was pretty gross looking so instead I heated 5 tortillas at a time in the microwave with a damp paper towel on top and one on the bottom to lock in moisture. They weren't mushy at all when the dish was done. I then put the sour cream mixture down and placed the beef on top. I wrapped them tightly and placed them into a baking dish. I didn't add enchilada sauce because it did not call for it. Instead, I used the reserved liquid and added a small spoonful to the top of each one to prevent drying. I then added the shredded cheese to the top and baked. It took about 15-20 minutes so make sure you check them. These are excellent, even my picky husband loves them. I will be making these again and again. I agree that this meat would be excellent for tacos. If you really like enchilada sauce it would be great with this recipe too.

Reviewed On: Mar. 5, 2009

This rice is excellent. I've never made spanish rice before and have always bought it premade to go along with the fajitas/enchiladas I make. I was sick of wasting so much money on the premade stuff so I decided to try to make it myself. I am so glad I did! I took the advice of many others and used chicken broth instead of water, and added 1/2 tsp of cumin. I also added a bit of freshly minced garlic and a bit of cayenne pepper. I then sauteed the onions alone at first so they would be cooked thoroughly. Make sure you brown the rice well. I ended up using about 1.75 cans of chicken broth so make sure you buy 2. I added just one can to begin with and checked the rice every 10 minutes or so, adding more broth when necessary. It took approximately 22 minutes for mine to be done. My husband loved this so I will be keeping this recipe. Thank you!

Reviewed On: Mar. 5, 2009

This was a good soup with a couple changes. Instead of water I used chicken broth. I used one can of biscuits instead of 2. It made a LOT with just one can. I also added carrots. I'm rating it 4 out of 5 stars because there simply wasn't enough liquid. It was more of a casserole. Next time I am going to try using another can of chicken broth and a can of water to see how that works out. With a couple of changes this is a great soup.

Reviewed On: Mar. 4, 2009