This has a rich delicious flavor, and was a great dish to accompany Easter ham. The only thing I would change is the amount of potatoes: definitely requires 2 pounds instead of one to avoid being soupy. The crunchy topping sets it off very well.

Reviewed On: Apr. 17, 2006

This came out a little runny. I used a Pampered Chef deep dish pie plate. The pie was quite tart, but very good, especially served warm with vanilla ice cream. I will make it again but probably add a little cinnamon.

Reviewed On: Nov. 14, 2005

This was good but a bit bland. Next time I will use the hotter/spicier enchilada sauce, and maybe some olives and fresh cilantro to give it more kick. I used a package of 12 tortillas as 9 didn't seem to cover the layers. It definitely helped to pour some of the leftover sauce over the top before baking. We used the leftovers as burrito filling in tortillas for a quick lunch.

Reviewed On: Nov. 2, 2005