Reviewed: Nov. 17, 2009

Fantastic recipe. I did add some dried onions to the meat mixture while it was cooking. I also used lipton fiesta rice to the meat (I didn't have any regular rice!). And I used spicy encvhilada sauce because I had it on hand. Great recipe and thanks for sharing. This will become a family favorite! I have a picky eater too and I think she really likes this!

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Heather Thompson

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Reviewed: Nov. 14, 2009

My family LOVED this recipe. Before I mention the changes I made, let me start out by saying that I found this recipe because I had left over brown rice and some ground turkey that needed to be cooked, so my changes were out of necessity, not because I thought they would improve the recipe. That said, instead of ground beef, I used ground turkey. The rice I used was brown rice, and I used sprounted grain tortillas, because that's what I had. I probably used more cheese than the recipe, because I was afraid with the other changes, the recipe might be dry. Even with all these "healthier" changes, the recipe was delicious, and I will definitely make this again!!!

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Kimbergidget

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Reviewed: Nov. 13, 2009

This is definetly a keeper. I used another reviewers advice, and cooked everything together. browned the ground beef, added 2 cups of water, spanish rice uncooked and taco seasoning mix....let it simmer for about 20 minutes until juices soaked up, then added the can of refried beans. I mixed mushroom, and cream of chicken soup in with the salsa, put about 2/3 of the sauce in one casserole. and put cheese on top. These are extremely filling. Loved them!!!! Thanks for the recipe. This is my favorite so far!!!

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mel

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Reviewed: Nov. 10, 2009

We absolutly loved this, as this was my first time making enchaladas! I did make some personal changes, just to suit our own tastes and based on others reviews. I made extra rice, used olives, and I simply forgot to add the salsa, and I did leave out the chicken soup. I used enchalada sauce instead. I must say, I even had a friend from California, who knows mexican dishes say it tasted perfect. I will definetly be making this again!

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STONEJOAN

Cooking Level: Expert

Living In: Walton, New York, USA

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Reviewed: Oct. 22, 2009

We've made these several times- we even use veggie ground round and cheddar cheese soup to make it veggie and it's still awesome! Thanks for the recipe!

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justhereforthefood

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 4, 2009

Simple and delicious. Thanks!

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STORMYEYEZ74

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Reviewed: Sep. 24, 2009

My picky family loved this recipe. I didn't have any refried beans so I used mild chili beans instead. I also omitted the soup and used just salsa on the top. Used a large onion and baked some Spanish rice in the oven to place in because that's what I had on hand. Very YUMMY!! Highly recommend!!

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Linda

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Reviewed: Aug. 22, 2009

Love this recipe. I used Fiesta Nacho soup in place of the cream of chicken soup and it added just the right amount of extra flavor! Highly recommend this recipe!

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TAKE A MULLIGAN

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Reviewed: Jul. 17, 2009

great & easy recipe. I loved that it made extra to freeze for a busy night that I could just throw in the oven.

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emmerald

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Reviewed: Jul. 8, 2009

We loved it. Followed as written. I didn't have any leftovers. Served with tortilla chip and sour cream. Yummy!

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cecelia

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Reviewed: Jun. 23, 2009

My family loves this recipe. I have started using shredded chicken instead of the beef and it taste great too.

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sommertime

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 17, 2009

This is definately a staple recipe in our home. I'm not a fan of beans so I leave them out. Often times I'll cook up chicken (diced - partially frozen for easier dicing) add taco seasoning, water, and rice for easier cleanup. Then I'll finally add in 1/2 the cheese just before putting it into the tortilla. Great week night dinner. I always have leftovers which freeze great for workday lunches.

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SHERRI0121

Cooking Level: Intermediate

Home Town: Wooster, Ohio, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Jun. 11, 2009

Made a lot. Took a while, but still pretty good.

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kaytee

Cooking Level: Intermediate

Home Town: Perrysburg, Ohio, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jun. 4, 2009

3 stars because it wasn't BAD but it wasn't that good. Its not something that I'm going to be making again.

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klg957

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Reviewed: May 31, 2009

My family loved these. The only thing I did different was to warm the tortillas on top of my gas cooktop first. Lay the tortilla directly on top of the burner grate after turning the heat to low. Just about 5 sec on each side will do it. I find it give them a better taste.

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LAURA

Cooking Level: Expert

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Reviewed: May 22, 2009

awesome! we loved it

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Zee'Ana Lynn

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Apr. 20, 2009

These were the best enchiladas I've ever had. Although I added a lot more cheddar cheese, sour cream, green onions, and enchilada sauce. Highly recommended recipe. Thanks!

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A Forest Of Stars

Cooking Level: Expert

Living In: Hamden, Connecticut, USA

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Reviewed: Mar. 4, 2009

Very good, didn't change recipe at all.

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EXALTADONAI

Cooking Level: Intermediate

Living In: Sand Springs, Oklahoma, USA

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Reviewed: Feb. 28, 2009

Very good! I sauted garlic and onion with ground beef and added the rice and water to the beef and cooked it together. I also made my own cream of chicken soup and cooked it with the salsa to make a sauce for the top.

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