Reviewed: Jan. 3, 2007

Excellent. Quick AND delicious.

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Reviewed: Oct. 29, 2006

Wow, was this good! I used the same ingredients in mine except in different proportions because I didn't have access to the internet when I was baking it and had to guess. I'd imagine it would have turned out pretty much the same though. The only major differences were I only used 8 gordita sized flour tortillas, half the sour cream that I put on in dollops over the cheese and added two cans of chili beans. Then baked 40 minutes. It was so very tasty , my boyfriend really liked it too and I'm happy to have an easy, yummy, healthy meatless recipe that's relatively inexpensive to make!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Oct. 1, 2006

We did not like this at all!!

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Melissa

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Reviewed: Sep. 20, 2006

This was good and the whole family liked it but I am the one eating the leftovers. I used a 24oz jar of green enchilada sauce (I like it wet), diced cooked chicken, and a little salsa in the second layer. The next day it was still good but it really dries out. I just ate it with extra salsa.

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LISAPERP

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Aug. 3, 2006

This was diffrent for a change. Great for vegitarians. It would be easy to modify this one to your liking.

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norm

Cooking Level: Intermediate

Living In: Thomaston, Georgia, USA

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Reviewed: Jul. 23, 2006

This was easy to make and the flavor was okay. It was just the tiniest bland.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: May 17, 2006

This was okay. The only change I made was to add a small can of green chilies. It was just dry and tasted like it was missing something. I won't make this again, we didn't even finish eating the leftovers.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 17, 2006

Minimum effort, fast and easy. I will be making this again. I substituted green sauce for red (all I had handy) It was great. Topped off with shreeded cheese and chopped green onions...lovely. Thanks for sharing...

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BRACKY189

Cooking Level: Beginning

Living In: Inglewood, California, USA

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Reviewed: Nov. 28, 2005

Kinda like enchilada lasagna or enchilada casserole. This was an allright recipe if you're feeling lazy and you don't want to put uch effort into a meal. Next time I won't use as much sour cream.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Oct. 16, 2005

So quick and easy and good. I used onions and mushrooms instead of black olives.

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sarahbelum

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 3, 2005

I doubled the Ten Minute Enchilada Sauce also from this site. As I was assembling the dish, I dipped each tortilla in the warm sauce before layering it in the baking dish. We also added a partial (left-over) can of Rotel, a large can of olives, and two cups of cooked chicken. It was wonderful! Not dry at all! Thanks for sharing your recipe!

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Rose

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Reviewed: Jun. 19, 2005

I followed the recipe as written and it was great! Served it to my 6-footer son and his 6-foot-2" buddy and they loved it. Thanks.

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GIDI2

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Reviewed: May 2, 2005

Perfect recipe--all ages love it, it's quick/easy, and vegetarian!

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THANNIGAN

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Reviewed: Apr. 28, 2005

I made this for a quick meal during lent, when Catholics are not supposed to eat meat on Fridays. It served it's purpose and my husband liked it. I wouldn't serve it to company, but I would defiantely make again for the family.

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IRENE121478

Cooking Level: Intermediate

Home Town: Bartlett, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 24, 2005

I loved this so easy to MAKE I ADDED SOME XTRAS MEXICAN STYLE CHILI BEANS DRAINED AND CILANTRO I ALSO SUBSTIUTED GREEN SAUCE FOR RED SAUCE WAS GREAT.

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MICHELLESALINAS

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Reviewed: Oct. 15, 2004

This was a good recipe. I added green chiles and chopped green onion and used yellow & white cheese. It came out great!

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MICHERIEAMOR

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Torrance, California, USA

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Reviewed: Oct. 9, 2004

This recipe was very good. I added 1 lb. cooked ground beef seasoned w/taco seasoning in the middle layers. Also used a Mexican Blend cheese and red enchilada sauce, and some refried beans(canned kind)in the layers. The top layer of enchilada sauce I covered with more of the mexican cheese. It turned out great! Even my picky 5 year old ate it! We did like it a lot better with extra sour cream on it while we were eating it though.

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JINKIESSCOOBY

Cooking Level: Intermediate

Living In: Jonesboro, Arkansas, USA

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Reviewed: Oct. 2, 2004

Yumm! These are really good and so easy. I did make a few alterations. I used flour tortillas and rolled them up instead of layering. Oh and I added some shredded chicken and topped the enchiladas with cheddar cheese in addition to the jack.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Jun. 22, 2004

Great recipe. Thanks very much!

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OSU99

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Reviewed: May 19, 2004

These were excellent! I made a few changes, left out the olives as I don't care for them, and added shredded chicken mixed with a packet of taco seasoning. On the advice of some other reviewers, I added extra enchilada sauce in the middle layers to keep it from drying out, and it worked great. We had leftovers only because with all the extra I added it filled my 9x13 dish to the brim! But I bet by the end of the week there won't be much left. Thanks for the recipe!

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