SO GOOD, MY TEN YEAR OLD EVEN LOVED THEM! (AND SHE DOESN'T LIKE ENCHILADAS). Made exactly as the recipe states, they tasted very "authentic" versus the canned soup versions I have made in the past. I froze half and cooked half. The frozen ones were just as good, if not better, three weeks later. Oh yes, be sure to use the 19 oz enchilada sauce, and pour it on!

Reviewed On: Aug. 3, 2009

GREAT RECIPE--SO FLAVORFUL! Followed the recipe as written except for the coconut milk, which I didn't have on hand. Instead, I put three teaspoons of coconut extract into regular 2% milk. It tasted really good! The peanut butter and curry are such an unexpected and wonderful combination. YUMMY, YUMMY--even my ten year old loved it!

Reviewed On: Aug. 3, 2009

SO DISAPPOINTED! I had high hopes for this recipe based on other reviews, but it was very bland; most likely, because of the use of shortening. The bottom crust was crunchy after the 45 minute cooking time and the top was barely golden. The blue berry mixture was good because the fresh blue berries were so big and ripe, but were wasted because of the tasteless "cumb" crusts. Sorry, not a good one for us.

Reviewed On: Aug. 3, 2009