Reviewed: Jan. 9, 2012

I love the way this turned out. I normally don't enjoy corn tortillas but used like this they were great!

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Reviewer:

Saril

Reviewed: Oct. 9, 2011

This was really easy, a good, mild enchilada-style recipe for a family.

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Reviewer:

AllieDream

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Rockville, Maryland, USA

Reviewed: Feb. 22, 2011

This was very good and definitely worth making again but I only gave it 4 stars because, as written, it seemed a little empty. Next time, I'll follow previous reviewers suggestions of adding black beans, possibly olive, etc. Only change made was to add a can of Rotel tomatoes and green chilis (didn't have just green chilis). Pretty good as is. Really good potential.

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Reviewer:

OneBiteRule

Cooking Level: Intermediate

Reviewed: Aug. 15, 2010

My search is over! This was the best enchilada recipe I have ever made. I love not having to fill and roll the tortillas. These were very creamy, and flavorful. I added extra cheese, and sliced black olives to the top. Thank you Karen!! Delicious!!

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Reviewer:

Joan

Cooking Level: Expert

Home Town: Newton, Massachusetts, USA

Living In: Irvine, California, USA

Reviewed: Mar. 26, 2010

I made this and it turned out excellent. I used 2 large flour tortillas on the bottom. Then I added the mixture and then a layer of tortilla chips and then another layer of the mixture. I was going to add black beans but they didn't smell good when we opened the can.

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Reviewer:

manuel

Living In: Marysville, Washington, USA

Reviewed: Dec. 15, 2009

I got this recipe from Allrecipes a few years ago and have been making it regularly every since. I just made it again a couple nights ago and my husband and I are having our third meal. It is one of the few things I make that he doesn't complain about leftovers. I do adjust the amount of tortillas to about 12. You have to use corn, not flour because it really makes the flavor authentic. I also put a light layer of shredded cheese on top because it makes it more appealing, and I think the more cheese the better! Otherwise, I make it exactly as described. I let it sit for a bit before serving so it's not a plate of mush. It goes excellent with the Mexican Rice II from this site and fresh quacamole and chips. I LOVE this recipe because it is delicious, but it also reheats well, is cost efficient and can feed a crowd, or be used for several meals for a small family.

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Reviewer:

VCL22

Reviewed: Aug. 25, 2009

I made this for a potluck for 20 people. It turned out well but I did cut the amt of sour cream, and corn and added sliced black olives. I did not drain the chiles well enough and it was a little watery but it thickened up. Everyone seemed to enjoy it and it was not expensive to make.

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Reviewer:

mamachak

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Reviewed: Mar. 22, 2009

Love this: great use for left over rottiserie chicken (I used the sticky chicken recipe from this site). My changes (everybody does it!): instead of sour cream, I used cottage cheese which made the casserole very creamy. I also used one small can of jalepenos chopped and one small of green peppers: it's the best combo I've had so far. I only made two layers, which was fine and topped with cheddar cheese. excellent!

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