I liked this recipe but added a few changes. I use canned enchilada sauce but thicken it by by stirring equal parts flour and butter (usually a Tablespoon each per can of sauce)over medium heat until flour is golden brown.. Add enchilada sauce and continue to stir over medium heat until thickened. My family prefers flour tortillas. This recipe freezes well and can be popped in the oven straight from the freezer. tTo cook frozen enchiladas over with foil and increase baking time to 45-60 minutes. Remove foil during last 10 minutes of baking.

Reviewed On: Mar. 9, 2009