I made these for my husband as I am a vegetarian. He grew up eating authentic Mexican but has not had much since we have been married. :) Anyway, he said he definitely enjoyed the meal, but said that I should still try other enchilada recipes...he thought there should be more inside the tortillas than just the plain meat and cheese. I think next time I will try a recipe that has cream cheese or sour cream in the mixture.

Reviewed On: Nov. 4, 2009

AMAZING SOUP!! I make alot of soups, but this has been the best so far. I also halfed the basil and added a little more flour. I eliminated the bacon and used olive oil instead for onions/garlic mixture. I used red skin potatoes and left the skins on - like the added nutrients and the texture it adds. I cut these up into very small cubes and boiled them in the broth (vegetable broth) while the onions/garlic sauted. Just as the potatoes were done boiling I used a masher and mashed the potatoes some. Then I added the onion/flour mixture to the now not-boiling broth and potatoes, then brought it back to a boil for the 2 minutes. EXCELLENT SOUP. I made it for dinner, but don't think I will be able to wait to enjoy an entire boil! Oh, and this was very easy too!

Reviewed On: Oct. 14, 2009