Very yummy. I realized I was out of corn so I had to modify the recipe slightly. I threw a chopped carrot in with the onion and used chicken broth. We had leftovers and mixed in with chicken soup which was very good as well. This recipe will definately stay at the top of the pile.

Reviewed On: Sep. 18, 2009

I was very disappointed in this recipe. I think it should be much better given the ratings other people have given it. It should be practically perfect as written and it needs a lot of work. You do not need 6 12-inch tortillas; I used 5 10-inch tortillas and there wasn't enough filling, as the recipe stands for that - I had to add a can of black beans to increase the filling amount. The sauce and filling had a taste reminiscent of the condensed soup used which I found unappealing. I would have rather spent extra time to make a white sauce first. If you could get over the soup taste, there wasn't much more to taste; very bland. I used olive oil instead of butter and other than my can of black beans I kept to the recipe. I'm sure there are better recipes for enchiladas, please try to find one instead of making this.

Reviewed On: Oct. 7, 2008

I agree that thes muffins tasted great. I didn't give 5 stars because I didn't like that they didn't rise. I didn't care for their flat appearance and was looking for a domed muffin top. The blueberries did remain evenly dipersed throughout the muffin and they tasted good. If you don't mind the flat top it's a great recipe.

Reviewed On: Oct. 6, 2008