HOW TO DO THIS IN 30 MINUTES.....Thank you for saving me tonight. Rotisserie chicken is my "back-up" but I've had to use my "back-up" way to much lately that is why I was so happy to find this recipe. I had to alter it so it was ready in 30 minutes flat and it was still outstanding. Here is what I did...I pulled half the meat from the bone and put in the bowl with the cheese and a can of chili style pinto and red kidney beans. Mixed it up. I opened a can of tomato sauce and a can of mushroom soup mixed them together. I spread 1/3 of the mixture in the bottom of the pan, 1/3 into the filling and 1/3 I used later on the top. I was sure we'd miss the onion so I cut some green onion and sprinkled on top once the enchiladas were assembled. That took maybe 10 minutes and they were cooked in 20. WOW.....the kids loved it, my husband loved it and there is still some left for lunch tomorrow plus I still have half the meat from the chicken to make something with tomorrow night. I'm thinking something Thai...maybe I'll try My Thai Chicken Wraps from this site.

Reviewed On: May 26, 2009

We made this for date night as something fun to do for the kids. What alot of fun and they turned out great. I'm not a carnival food person at all but I have to say when you can make food this fun why not. I was pleasantly surprised. If you are wondering if you should try it or not go for it! You'll make great memories and then me able to say you've made Corn Dogs with success. Just follow as printed.

Reviewed On: May 7, 2009

I've made this every week for a month. My family loves them. I use buttermilk instead of the milk and frozen berries. I've stopped making the topping. They are just as good without and less fattening. I just sprinkle cinnamon on top. This has saved me a fortune on muffins from the dounut shop. Thanks.

Reviewed On: May 7, 2009