I've been making this recipe for a couple months now, and it is fantastic! I'm never going back to making traditional beef or chicken enchiladas. You can sub a variety of veggies depending on what's in season, or to suit your palate. The only thing I do differently is make the potatoes from scratch and add a little melted butter with garlic and a touch of milk to them. It makes them a little creamer. Plus I love garlic :)

Reviewed On: Oct. 20, 2009