Very easy to prepare. These are good, but the sauce was thin. Next time I will not add the water. I scooped the meat mixture out of the pan and used the remaining sauce to pour over the enchiladas. Did not need to pour the salsa on. Personally I like a lot more heat, so next time I will add some jalapeno juice from jarred jalapenos. I also substituted 3 fresh, seeded, de-vained, jalapenos for the green pepper. I topped with some sliced olives, and next time I will also add some scallions to the top. I think once I 'tweek' this recipe it will suit our taste perfectly. Thanks for the recipe, Debbie. :-)

Reviewed On: Jun. 26, 2009

I only used the cake portion of this recipe, and it was awesome! Very moist and delicious. I would give it a 10 if possible. Thanks for sharing the recipe!

Reviewed On: Jun. 8, 2009