I have now made this about a dozen times. I tweak it by making it with 1 lb ground beef & 1 lb sweet italian sausage, gives it a much more Italian flavor. NEVER use canned mushrooms in any recipe, opt for the fresh. Also, cut back on the onions, 1/2 of a white chopped finely will do the job (and I love onions).

Reviewed On: Oct. 30, 2009

Wonderful flavor!!! I would use this sauce for many different recipes with pork or chicken. To saute or not to saute the onions first is definitely a personal choice. I would add more chicken next time and less tortillas. Lastly, I think taking the foil off for about 10 minutes at a slightly higher heat makes for a better enchilada.

Reviewed On: Oct. 29, 2009

This recipe is defintely a keeper. The reason I have not given it five stars, is because the basic ingredients are some what bland, but they do make a great starting point. However, it is so easy to tweak to your liking with a little bit of spice(old bay, chili powder, pepper flakes, etc...) and some extra clams. Personally I like it with milk, but if you want a creamier sauce use half & half. This recipe will please all ages. Don't forget to serve with garlic bread to soak up the wonderful sauce. Thank You Betty.

Reviewed On: Oct. 29, 2009