Made this for my children's school Christmas party. Made half the batch as listed, but substituted salsa (well drained) for the chopped green chiles. Very tasty. For the other half, we made a sweet version with brown sugar and cinnamon added to the cream cheese. Once baked we topped with a tiny bit of maple cream cheese icing. YUMMY! Baked for 8 1/2 minutes on parchment paper. Came out fine. No problems at all with cutting and we did not refrigerate the logs, just used a serrated knife.

Reviewed On: Dec. 23, 2009

My son rated this six stars. He likes it so much he ate one for breakfast, lunch and dinner today! I followed the recipe with the exception of putting the cheese inside the enchiladas and using green onions instead of regular. The sauce on top didn't look very pretty, but it was DELICIOUS!

Reviewed On: Sep. 22, 2009

Great Recipe! Took a double batch to work and came home with an empty dish! I did use butter instead of shortening, added 1tsp vanilla and the zest of one lemon to the batter, used vanilla soy milk and used half brown and half white sugar for the topping. Took another reviewers advice and added about 1/3 of the topping to the baking dish after buttering it. This made it extra nice since both the top and bottom had extra flavor. YUMMM! :)

Reviewed On: Jul. 22, 2009