This was AWESOME! I didn't change a thing. I had SEVERAL people ask me for the recipe. Tip: I didn't know how much squash equalled 8 cups... it seems it's about 2.5 pounds.

Reviewed On: Nov. 18, 2004

This was so yummy! I did modify the recipe a little bit though. I put onions, sour cream and 1 cup cheddar cheese in the potatoes. I substituted squash (chopped & sauted in butter) for the carrots...I only used 1 bag though and will definately use 2 bags next time. (Oh, I also put sauted onions in the squash mixture and added salt, pepper and sugar to taste.) Thanks for submitting a wonderful recipe!!

Reviewed On: Nov. 12, 2004

This was an incredibly yummy recipe! I did make minor modifications to it though. Instead of using green chili peppers, I used 1/2 can of "Mexican" style Rotel Diced Tomatoes. For an even cheesier flavor, I added to slices of American Cheese and 1 Cup of Cheddar Cheese to the meat mixture. That helped keep the enchiladas moist. Also, I will be working on tweaking the recipe because I didn't think there was enough "sauce" to spoon on the top - although if I doubled the soup/sour cream mixture, I believe that would be way too much sauce.

Reviewed On: Nov. 11, 2004