Reviewed: Mar. 20, 2004

Not the enchilada for my husband. They were easy to make but basically needed to make husband another meal that night. My 6 year old agreed with him wholeheartedly unfortunately. I thought it was allright at best, but will not try it again for the family.

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LILBEAR4SFC

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Reviewed: Mar. 16, 2004

Great...everybody liked them alot....I WILL be making them again.

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MORWEN

Cooking Level: Intermediate

Home Town: Bellport, New York, USA

Living In: Blue Point, New York, USA

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Reviewed: Jan. 8, 2004

I added cooked diced chicken, and cut the green chilies in half. Wonderful, and easy way to enjoy enchiladas!!

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Paige

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Reviewed: Sep. 12, 2003

Very easy and fast. I needed to double so I made 4 layers of 6 tortillas, and used probably about twice as much sour cream and cheese. I used a mixture of Jack and Colby cheeses. I didn't put in the olives, but did mix in chopped green chilies, as well as some garlic powder, salt, pepper and chili powder into the sour cream mixture, just to spice it up a little. Topped the whole dish with extra grated cheese. Yum - will make this again!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Aug. 25, 2003

This was wonderfully fast and easy. I added ground beef browned with Taco seasoning to the layering, and gave it a little more substance. Shredded chicken or shredded beef would work great as well. I'll make this again; next time using mild or medium enchilada sauce, instead of hot.

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kweb4

Living In: Seattle, Washington, USA

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Reviewed: Feb. 25, 2003

One of the few highly-rated recipes from this site that have been a complete disappointment. Very bland and heavy. Didn't care for it at all. Made the mistake of making it for guests the first time I made it. Ended up throwing out most of the pan. Definetely will not make again!

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FRIDAYYET

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Wilbraham, Massachusetts, USA

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Reviewed: Nov. 25, 2002

Ugh! I thought this was heavy and not tasty at all.

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YOGASUZ

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Reviewed: Aug. 1, 2002

I love this recipe. Instead of using the real cheese and Sour cream you can sub it with the soy or non-dairy stuff and it still comes out yummy. My parents loved it. You can play around with it and make it your own. I'm a college student and it helps to have one basic recipe that you can change as needed. It's also good the next day if there's any left over.

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GODSVEGGIEMUSICANGL

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Reviewed: Jul. 22, 2002

This was fabulous! I changed it up a little bit by substituting the olives for canned, diced green chiles and sauteed onion. Also used red enchilada sauce. Easy to make and extremely tasty! I will definitely make this recipe again!!

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VHAFT99

Cooking Level: Expert

Living In: Elburn, Illinois, USA

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Reviewed: Jul. 17, 2002

Excellent recipe. I have added 3 breasts of marinaded chicken as well as 2 cans of drained black beans. My fiance and I love this recipe and have tried it on several people who also love it. If you choose to add the above ingredients, I would encourage using a larger (28oz) can of green enchilada sauce. The tortillas can seem be a bit dry if not.

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CMB146

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2002

Delicious! Our store didn't have green enchilada sauce, but we sufficed with red. In the middle layer I added chunky salsa with diced chipotle peppers. I also added some garbanzo beans that I had sauteed with onions, garlic, green peppers, cumin, chili powder, and cayenne. This was so good!!! We like things a little more spicy and the addition of the chipotle and cayenne was fab!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 14, 2002

Easy, Cheesy Mexican! This recipie is really good! :)

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WarringEagle

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Rochester, New York, USA

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Reviewed: Jun. 11, 2002

I made this in an 8x8 pan, using half the ingredients. I used red enchilada sauce rather than gree. I also added some salsa to the middle layer and some ground beef because my husband doesn't really like meatless dishes. It turned out great and everyone liked it. I will make it again.

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Amy

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Reviewed: Jun. 4, 2002

These were every bit as deicious as the enchiladas that I slave over for hours!I used lowfat sourcream and chopped a lone pork chop from a large pack into bits and cooked it in the enchilada sauce.I will definitely be usng this one again!

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EMAPERU

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Reviewed: May 7, 2002

It was very dry. The filling tasted really good if you added beans, and some jalapenos, but the way the recipe says to add the sauce leaves the middle really dry. Next time, I'd flavor the sauce some more and put more sauce bewteen the layers.

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AGARIMELLA

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Reviewed: Apr. 14, 2002

The taste was much better than some mexican restaurants. I loved it. THanx a lot. We will make it again.

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MENALI

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Reviewed: Apr. 8, 2002

This is really good. We added about 2 cups of pinto beans and some green onions to make it more substantial. Easy and fast.

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CARBEACHTOYSURF

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Reviewed: Mar. 26, 2002

I'm just a girl of 13, but I L-O-V-E cooking. When my history teacher assigned my class a Mexican cooking project, I didn't know what to do!!! I looked all over the 'net, and found some recipes, but they were almost a mile long. This recipe is short and easy to understand. More cooking websites should have simple recipes like this one.

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LIMEGIRL

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Reviewed: Mar. 14, 2002

I was searching for an easy and quick recipe for a huge church dinner that I do once a month. (This month's theme was Mexican). We feed over 100 people, but I usually only have an hour for prep and cooking time. I quadrupled the ingredients, added some cumin and fresh cilantro to the sour cream mixture, and voila!! It was a HUGE hit - with kids and adults alike. I garnished the top with cut green onions....everyone kept coming back and asking for more. Fortunately we had it! Two nights later, I made the same recipe for my family, but added fresh crab meat in the layering process. Very successful!!

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MERRYMELODY

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Reviewed: Mar. 3, 2002

This is a great dish for cheese lovers, like myself. I did not find enchilada sauce-green or red-at my supermarket. I substituted green salsa for enchilada sauce. I wasn't too sure about it, but it was good. I would recommend cooking it 30 minutes instead of 20, since it was cold in the center when I removed it from the oven. This dish reheats very well in the microwave, so I'll be freezing the rest! I will make this again.

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MABEZO

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