This is really tasty. It is also really mild, so if you like spicy, I would doctor up the sauce to your heat preference. There was enough extra sauce left over to make another 9x9 pan of enchiladas (even after drowning the first 9x13 pan in sauce), so you could probably cut that part of the recipe down to 2/3rds of the called-for quantities. Or just make more enchiladas!

Reviewed On: Aug. 17, 2008

I used Corona, skipped the chicken, and added a can of cream of chicken soup. The beer taste is pleasant, but I think next time I make this I will use a little less beer and add a can of chicken broth. I also recommend making your own spice blend rather than using the taco packets full of who-knows-what.

Reviewed On: Sep. 28, 2007

Not the all time best, but very tasty and quick and easy! I did half white and half brown sugar, half white flour and half 50/50 flour, and added vanilla, as suggested.

Reviewed On: Jul. 15, 2007