I make these all the time, and I'm finally reviewing them! These are the best enchiladas, they are the only enchiladas I make. I've made them for guests, and they get rave reviews. One thing I do change slightly is I increase the amounts of the sauce just slightly. The amount of sauce the recipe calls for just does it. I prefer slightly more. Also a can of chicken broth is 2 cups, so it's convienient. Also I make 10 every time, I can't seem to get 12 from the amounts of everything else. Oh, and I add more cheese than whats called for. Overall this is a really awesome recipe!

Reviewed On: Oct. 4, 2008

This dip is excellent. I needed a dip for a crudite platter I made, and I thought about buying a dip, then I found this recipe and thought I'd try it. I'm so glad I did because people RAVED about it. People said, "it tastes so fresh". It's so light, it's perfect for the warm weather. I'll definately make this again. Oh, I didn't add nearly that much lemon juice, I added just a squeeze.

Reviewed On: Jun. 30, 2008

I'm giving this recipe 4 stars as it is. With these changes I'd say it's 5 stars. I've made this bread 5 times now. It does need more cardamom, 1 tsp works well. I also use less flour, about 2 3/4 cup. And I use 1 tsp of salt. I learned that the hard way. The first few times I made it it would fall in the middle, then I researched bread making and I learned that the salt keeps it from falling in the middle. Now I love making this bread and giving it as gifts, it's really delicious.

Reviewed On: May 20, 2008