This made a lot more filling than I expected! We actually froze half of it and made it again a couple weeks later and I think it tasted even better the second time. We used a whole can of enchilada sauce in the filling and two additional cans poured in the bottom of the dish and over the enchiladas. We used pepper jack cheese for extra spice and added a jalapeno to the filling as well. The most important thing is to serve it with lime juice to pour over the top. It really brings out the other flavors!

Reviewed On: Aug. 11, 2009

We really enjoyed this salsa. The only ingredients that we put in the food processor were the tomatoes and cilantro (just minced the rest). We also added 2 garlic cloves (how can you make salsa with no garlic?!) and fresh jalepeno instead of pickled. We used one fresh but two would have been better. We served the salsa over homeade pita chips (cut pitas into six wedges with a pizza cutter, then separate and brush with oil, salt, pepper, and garlic powder and bake at 450 until browned). Incredible meal!

Reviewed On: Jun. 9, 2006

We love this recipe! We use about 1 lb turnips and 0.5 lbs potatoes. The shallot crisps are key to the flavor, but we also like to make croutons from baguettes and put a few in each bowl. We top the croutons w/ a mixture of gruyere cheese and mustard and they really compliment the soup.

Reviewed On: Mar. 31, 2006