These enchiladas are very easy to make, and I changed a few things based on the preferences of my family... I used shredded colby-jack cheese, and a whole lot more than what the recipe calls for. I also omitted the onions and mushrooms (although I would love them, my kids can't eat them) and added in frozen corn. I also had a lot of leftover taco meat from a previous meal, so I made a pan of beef enchiladas as well as a pan of cheese enchiladas. Also, I did find that it was too messy to "dip" the tortillas, so I just slathered the inside with the sauce mixture and poured the rest on top. This is one of my kids' favorite meals!

Reviewed On: Mar. 29, 2009