The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 27, 2008
This was a HUGE hit in my house! Don't worry about measuring the mixture per tortilla, fill them up, roll em and put them in the dish seam side down. If you only use 1/4c you'll have tons left over. Great re-heated too!
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 26, 2008
I, personally, did not love this recipe. The cream sauce (that you pour over the top) had a very sweet taste that grossed me out. However, my boyfriend went crazy over these enchiladas. He said that they were the best enchiladas he has ever had (and he LOVES enchiladas). When picking out a restaurant to go to several days later, he told me that he didn't want to go out for Mexican because he was afraid that their enchiladas wouldn't be as good as the enchiladas that I made. That, alone, is reason enough to give this recipe a high rating. Edited: It's been several months since I made this and my boyfriend STILL raves about it. I might try making it again but this time substituting sour cream for the cream of chicken in the topping. Maybe it will be less nauseating.
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Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 24, 2008
I love this recipe because I had all the ingredients already! They were delicious and tasted even better the next day as leftovers. The only complaint is that it makes more than enough filling for one pan of enchiladas. I would suggest making one 13x9 inch pan and then another in a smaller 8x8 pan to freeze. Thanks for the recipe and I will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 10, 2008
This was really great! But I did do a few changes. I used chicken instead of beef, omitted salsa all together, and added mexican rice. On top I used a mild can of Red Enchilada sauce mixed with FF cream of chicken. Sooo good!!!! Thanks for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 9, 2008
I had this at my friends house the first time and loved it! I made it for my fiancee (who is severely allergic to peppers and onions) so I had to change a lot of it. I omitted the beans and made a cheese and mild taco sauce mixture for teh top of them. He didn't care for them due to being too dry, but my brother and I loved them!!! I dipped them in sour cream for a little more flavor. Very good!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 2, 2008
This recipe was "alright". I didn't like the soup mixture on top. I would tweak this one a little before I would make it again.
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Home Town: Sandy, Utah, USA
Living In: Mead, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 24, 2008
My husband and his friend gave this recipe a five star rating. I followed the recipe except that I used Mexican rice instead of regular rice and garnished it with sour cream. I had quite a bit of the meat/rice mixture left so I spread it over the enchiladas along with the sauce and cheese.
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Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 13, 2008
Very easy and super filling. You could easily add more things to spice it up. But for picky families, this one is a keeper.
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Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Newburgh, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 2, 2008
YUMMY, EASY, AND MAKES ENOUGH TO FREEZE FOR A 2ND MEAL!!
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Cooking Level: Expert

Home Town: Clear Lake, Iowa, USA
Living In: Henderson, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 31, 2008
These are yummy, easy and the kids like 'em!
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Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA
Living In: Thornton, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 14, 2008
Very easy and quick to make, and good!! I made a few changes to suit my picky eaters, and make it diabetic friendly. I used ground turkey, skipped the beans (kids won't eat them), left out the rice (but may do brown rice next time), and used a reduced fat mexican cheese blend. It was very tasty!! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 16, 2008
We made these and they are soo yummi. I had made to many, so I froze two batches before cooking and they were just as tasty when I cooked them from frozen. Even my 6 year old daughter is eating them. tonight I will try out with left over pork roast. Thanks for this yummi recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 12, 2008
Great recipe! We had a lot of stuffing left over, easily enough for one more pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 3, 2008
Very good didnt change a thing everyone loves it! Thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 21, 2008
I thought this was a terrific recipe! The directions seems a bit off to me though, I put 1/4 cup of the beef mixture in each tortilla as it said and had a TON left over and had to go back, open the already rolled tortillas, and fill them up with the rest of the mixture. I think that 1/2 a cup per tortilla is a bit more accurate! I also thought that more refried beans would make the recipe better, so the second time I made it I used another can and poured it on top with the salsa mixture and it was awesome!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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Reviewed: Apr. 30, 2008
Very tasty! Next time I might double the sauce as I found the filling a tiny bit dry. I added a small can of sliced black olives and used a Mexican cheese blend. Definately a recipe worth repeating, so thanks Stacy!
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Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA
Living In: Amesbury, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 28, 2008
I omitted the beans (husband doesn't like), sauteed the beef with a little minced garlic, used cream of chicken & mushroom soup, medium salsa, and replaced plain rice with lipton mexican rice. It was a little spicy but got raves from the family!
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 18, 2008
My 1- and 3-year-olds ate this up! The only changes I made: doubled the sauce, and used a box of Mexican rice rather than plain. The prep wasn't bad at all, and with the saucier version, it's fun to eat with chips.
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Pam

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 15, 2008
It is *very* easy to burn the flour. It is also helpful to have all the ingredients measured beforehand as the recipe came together quickly. I thought it was oily, next time I will try it with 1/2 the oil.
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Cooking Level: Intermediate

Home Town: Camanche, Iowa, USA
Living In: Peoria, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 7, 2008
Don't double the sauce. Use onion and garlic and Spanish rice.
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Cooking Level: Intermediate

Living In: Little Rock, Arkansas, USA

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