I have made this a few times and I love it! So easy and tasty! The first time I made it I was nervous because we had friends from Mexico over and they said it was the best tortilla soup they had had since they left! I have only used red enchilada sauce because I always prefer red to green. I have made this vegetarian, substituting vegetable broth for buillion and dropping the chicken substitute and I have made it non-vegetarian with boiled and shredded chicken instead of the chicken substitute and using chicken broth instead of buillion. I like it both ways! I typically double the beans and corn and it is great with black beans instead of pinto for a slightly prettier appearance.

Reviewed On: Aug. 9, 2009

Excellent and easy frosting! I only had one box of powdered sugar (4 cups, not 5) so I just added about 1/2 the milk and the consistency was great! Tasty and easy to spread. It dried fairly quickly too so I didn't have to worry about the cupcakes getting all stuck together by the time we got to the party.

Reviewed On: Feb. 1, 2009

This was definitely better the second day. It turned out wonderfully, and I didn't change a thing. Don't worry about the dryness of the batter. If you mix in the zucchini as best you can, and then let the batter rest for about five minutes, it will get nice and moist and you'll have no trouble spreading it in the pan. I didn't find the cake too sweet, even with the yummy frosting. One final thing--I'd call this cake, not brownies, but that doesn't make 'em any less tasty!

Reviewed On: Sep. 10, 2008