Reviewed: Nov. 14, 2009

i made it with white rice and cooked dried beans. my husband thought it could have been slightly better, but both he and my company raved about it. this is definitely going on my make again list.

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alittlebitograce

Cooking Level: Intermediate

Home Town: Waterloo, Ontario, Canada

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Reviewed: Nov. 11, 2009

I have made this dish many times and each time it came out great. I like to boil my own beans and use the recipe for the '10-minute enchilada sauce' for making sauce.

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pari

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Reviewed: Oct. 20, 2009

Great! I normally prefer corn tortillas for enchiladas but this ended up being very much like the wet burritos I like from the Mexican restaurants. I cheated in the prep a bit-made Red Enchilada Sauce from this site, mixed a good amount into cooked brown rice and added the can of black beans. Filled the tortillas (added cheese inside too) and then poured the remaining sauce over the top. After baking, I served them topped with sour cream, avocado, cilantro, green onions & halved grape tomatoes. Delicious!!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

This dish was absolutely amazing - my boyfriend and I commented on how delicious it was throughout the whole meal.....and the following 2 days when we heated it for leftovers. This recipe gave me WAY more than 8 servings, but in this case we were stoked because we loved these enchiladas! I am definitely making them the next time we invite meat-eating guests. My boyfriend swears they won´t care - or even notice- that there´s no meat.

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Ash A

Cooking Level: Beginning

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Reviewed: Aug. 18, 2009

I followed this recipe to the letter and it was wonderful. My family loved it.

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Loni

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Reviewed: Aug. 13, 2009

A few modifications made this a 5 star recipe: Instead of two cups brown rice, I put in 1/2 cup bron rice and 1/2 cup corn. I also used no-sodium added diced tomatoes & a small can of diced chiles (small can), instead of canned tomatoes + chiles. I omitted chili powder to maek sure it wasn't too spicy. I added a small amt of cheese inside each enchilada, per other reviews, & poured enchilada sauce (I used Trader Joe's enchilada sauce) on the baking dish before laying them down. Instead of salsa on top of each enchilda, I poured more enchilada sauce. I topped them with diced green onions. These were sensational and my non-vegetarian family was not only asking for seconds but also for the recipe! Thanks, Christie!

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los angeles

Cooking Level: Intermediate

Home Town: Cypress, California, USA

Living In: Pasadena, California, USA

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Reviewed: Jul. 17, 2009

I made this as the enchiladas and it turned out really good. But then I thought why not just make these regular burritos and put the cheese inside. So I did and they turned out super awesome. I did cut the cumin to 1/2 tsp and used whole wheat tortillas. I froze the burritos and they reheated beautifully in the microwave (3 min on high). An excellent recipe...thank you

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learninscratch

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Reviewed: Jul. 13, 2009

These seemed more like burritos to me. They were nice, healthy, and tasty, just a little dry.

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Molly

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Reviewed: Jul. 6, 2009

I found this recipe using the Ingredient Search. It was a great recipe that saved me a trip to the store. My husband doesn't really like veggies much, but after I pulsed the tomatoes and onions through the chopper and used a full bag of cheese, he was sold. I used the cheese on both the inside of the enchiladas and as a topper. I tried both flour and multi-grain tortillas, and flour was the hands down winner.

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BillyandChristy

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Reviewed: Jun. 8, 2009

I made these over the weekend for my Vegetarian daughter and ended up eating them myself! These were AWESOME! It made enough filling for 12 enchiladas, not the 8 that the recipe stated, but amazingly good! I highly recommend this recipe and will be making it again!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Jun. 8, 2009

Good: next time use enchilada sauce over the top. We used white rice. Portion 3/4C per tortilla x10 large flour.

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DACHSMITH

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Reviewed: Jun. 1, 2009

I loved this recipe! I skimmped a little on the spicey stuff because I have small children. I would call them burritos rather than enchiladas but they were deeeee-lish. I can't wait for lunch tomorrow to eat them again!

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JELLYKELLY23

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Reviewed: Jun. 1, 2009

To make this recipe vegan I just used soy Cheddar cheese instead of the real cheese. I didn't have any canned tomatoes so I just diced 2 fresh tomatoes instead. Instead of the picante sauce I used salsa (medium. I also didn't have any chili powder so I used chipotle red pepper flakes instead. Delish!!

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Nazlee

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Reviewed: May 28, 2009

This recipe was amazing. My friends and I try to get together every once in a while and cook and everyone LOVED it... we ate way more than we should have. I did use enchilada sauce instead of picante sauce (thats what we had on hand) and I put extra on the bottom of the dish and a bit over the edges of the tortillas so they werent dry where the salsa didnt hit. I also added extra cheese, but thats because we all love cheese. It would probably be just as good without it. I will definately be making this again!

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chrissiek

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Reviewed: May 14, 2009

this was a great recipe! I used quinoa instead of rice (cooks quicker) and only 1c cooked quinoa instead of the 2c of rice. You could vary this based on the type of salsa you use and also add extra veggies (spinach, olives, corn, etc.) if desired.

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sb

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Reviewed: May 10, 2009

I loved this recipe! At first, just before I added the rice to the veggies and beans, I was afraid they would be too dry after baking, but no way! I made them exactly as the recipe states, except that I didn't have the special tomatoes called for so I just added a 4oz can of green chilis along w/regular diced tomatoes, and I used some of the salsa in place of the picante sauce (didn't have that, either). They had a bit of a pleasant bite, but not overly spicy, and the cilantro added exactly the perfect flavor to the finished product. Great recipe!

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laura

Cooking Level: Intermediate

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Reviewed: May 9, 2009

I was a little skeptical before I tried this, but wow! was it good. I made almost exactly as described except I added a couple tablespoons of hot sauce to the filling. It gave it a nice tang. This recipe will be going into our family's dinner rotation. We aren't vegetarians, but it's nice to have an occasional meatless dish.

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FLOPORAMA

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Reviewed: Apr. 6, 2009

Very hearty meal for having no meat. Great with sour cream!

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christian1

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

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Reviewed: Apr. 4, 2009

My husband asked me to save what he couldn't finish. The man ASKED to have leftovers. Need I say more? ...ok, an excellent dish; easy to prepare and very flavorful. Thanks!!

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Meghan

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Reviewed: Apr. 3, 2009

For years I used an enchilada recipe from taste of home,but I wanted to go meatless and these enchiladas are awesome. My son and husband who are meat lovers loved these. Try them!

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