This does NOT taste like traditional enchildadas, which is what I was hoping for. However, the recipe has a good flavor BUT you do need to drastically reduce the amount of cream cheese (I thought 4 ounces was still too much) and I would add cheese to the stuffing mixture as well.

Reviewed On: Jun. 11, 2005

My family did not care for this recipe at all. The dish was bland, and the sour cream was about the only flavor that came through. The sauce was not thick at all and would have to simmer then stand much longer than what the recipe calls for. This dish actually tasted better re-heated as leftovers! Will not make this again, unless I try using cream of mushroom soup like another recipe suggested.

Reviewed On: Feb. 21, 2005