We really enjoyed this! I used two 14 oz. packages of smoked reduced fat sausage, one green bell pepper, one red bell pepper, one onion, two 14 oz cans of diced tomatoes, a 4 oz can of diced chilis, a can of black beans, a can of kidney beans and all the recommended spices (doubled) EXCEPT that I only used about 1/2 tsp of black pepper, NO cayenne, and smoked paprika in place of regular. I added 1/2 a cup of water while cooking. We served it with chicken flavored rice a roni and surprisingly it tasted very good today!

Reviewed On: Nov. 3, 2009

I'm giving this five stars because even though I didn't follow the recipe exactly, it is versatile and allows for substitutions. I used whole wheat tortillas (didn't put them in oil or anything to soften), had to use wheat flour for the roux (butter/flour mixture), added maybe 1/4 cup extra sour cream to the sauce, used a cheddar/monterry jack cheese mixture (all I had on hand) and added 1 tsp cumin, 3/4 Tbs chili powder, 1 tsp garlic powder and 1 tsp salt to the sauce. Everybody enjoyed them - even my youngest who is our official enchilada-aholic.

Reviewed On: Oct. 26, 2009

This is very close to what my mom made growing up. I diced a small onion and sauteed it before adding the meat. I also added a small can of tomato paste, additional mustard (probably 2 or 3 Tbs), about 1 Tbs of worcestershire, 2 Tbs of brown sugar and a total of 1 tsp salt. I used ground turkey and let it simmer for at least 20 minutes to thicken up. Yum!

Reviewed On: Oct. 24, 2009