This was my first successful enchilada recipe after many failed attempts with other recipes! The sauce alone is worth making this recipe for! (I did cut back the salt to 1/2 tsp and it was salty enough for our tastes) Other than that I followed the recipe exactly except the first few tortillas I did not dip and then I changed my mind and decided to go with the recipe. The dipped tortillas were much much better. I also put a little of the salsa in each enchilada. I was worried about all the cream so I only used 3/4 cup but there was no problem with there being too much liquid and I'm sure the whole amount would have been just fine! These were perfect! I will definately be making them again and this recipe changed my husbands mind about enchiladas! Thank you for the great recipe!!

Reviewed On: Dec. 2, 2009

Since some reviewers said there was an overwhelming balsamic taste - and also because most vinagrettes have three parts oil to one part vinegar - I started by just mixing in half of the balsamic vinegar. That is how I left it because it was so good, way better than any store bought vinagrette and it couldn't be easier! I quartered the dressing for my half of an avocado and still had enough leftover to top a small salad. It was such good dressing however that if you eat salad, you may as well make the full amount just to have extra on hand.

Reviewed On: May 13, 2009

This is sooo much better than the kind with oats and I would definately prefer this to apple pie. It is like amazing apple pie but fresher tasting and incredibly easy to make. I too used half brown, half white sugar.

Reviewed On: Apr. 4, 2009