I made these for a Mexican potluck lunch at work. It is a very easy recipe and was very good, the only changes I made were to use half water and half low sodium chicken broth, and cut way back on the salt, added it later to taste. I think next time I will make a few more changes. I will add one to one and a half jalapenos, double the garlic and the cumin. Definitely a good recipe, and can be adjusted easily to one's tastes. And, definitely do not mash the beans too much, leave them a bit chunky, a much better texture.

Reviewed On: Sep. 16, 2009

This is a delicious salsa. I made it almost exactly as written, except I added one minced jalapeno, seeded and ribs removed. I did drain the tomatoes, reserved the liquid, but didn’t end up using any. I placed all the ingredients in the blender, stirred it a bit with a big spoon, and then blended it, literally, for 2-3 seconds. It was perfect. Not too chunky, not too smooth/runny. Better than any of the jarred salsas by far and too easy not to make your own.

Reviewed On: Sep. 16, 2009

Gosh these were delicious. I doubled the sauce/filling, using one can of cream of chicken and one of mushroom. I also did not measure the chicken; I just used 6 grilled and shredded chicken breasts in the filling. I added one minced jalapeno (could have even used more) with the garlic and onions, 2 cloves of minced garlic instead of powder, a pinch of red pepper flakes, and I used corn tortillas. I topped the enchiladas with chopped green onions, red pepper and sliced black olives for color. To go with the dinner I made D’s Famous Salsa and Salsa De Tomatillo (both on this site) and they were perfect additions to the meal. I made the salsa’s one night, the grilled the chicken the next, and assembled the enchiladas the next. These enchiladas really were wonderful.

Reviewed On: Sep. 16, 2009