I had high hopes for this recipe and was shocked at how easy it was. I followed the directions closely and was sure to cover the tops of the enchiladas with the water/sugar mixture, and I refrigerated for two days, but they came out soggy and chewy. The tops were fine, but the bottoms, which sat in water for two days, did not cook well. I will not make these again, but gave it three stars because it was very simple.

Reviewed On: Aug. 25, 2009

I made this for some guests this weekend and it was gone in a snap. I added a half can of diced tomatoes (drained), half of an orange bell pepper, fresh basil, and nutmeg. So easy to make. I will be making this one a lot.

Reviewed On: Aug. 23, 2009

Made these with breakfast this morning. Very easy. As some others suggested, I pat the potatoes dry with paper towels before adding to the pan, and added some diced onion, Italian seasoning, and paprika. Took about 25 minutes (uncovered the whole time). Came out great!

Reviewed On: Aug. 16, 2009