This stew turned out beautifully with a few minor adjustments. I used only red bell peppers and at the end of cooking time I added a few tablespoons of cornstarch mixed with a little of the stew liquid. It made the stew have a nicer consistency.

Reviewed On: Oct. 13, 2009

This sauce has the perfect flavor and is easy to make. I have never liked canned enchilada sauce and will never, ever buy it again. This sauce tastes like high quality restaurant sauce. I used it in the Cottage Cheese Chicken Enchiladas and it was supreme.

Reviewed On: Oct. 13, 2009

Followed the recipe exactly except I used the Red Enchilada Sauce recipe submitted by Sal, instead of canned sauce. I made the meat mixture and the sauce a day ahead and threw it all together next day. I served it with Mexican Rice II. It tasted like a supreme Mexican restaurant meal. Be sure and heat each tortilla 10-15 seconds on each side in ungreased skillet then fill and roll.

Reviewed On: Oct. 13, 2009