The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Oct. 10, 2009
itz okayish
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The reviewer gave this recipe 1 stars. This recipe averages a 4.01 star rating.
Reviewed: Aug. 30, 2009
Maybe in Louisana ?? they make these, but in New Mexico you would not use tomato sauce or paste for enchiladas. You use red chile sauce. I would have to give this a one star as it doesn't compare with a "real" enchilada and I think this one should be renamed. Sorry, but, I didn't care for it at all and would not make it again. I noticed that a lot of the other reviewers DID use red enchilada sauce when they made this, as would a true Southwesterner.
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Cooking Level: Expert

Home Town: Silver City, New Mexico, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.01 star rating.
Reviewed: Aug. 11, 2009
dunno about this one...very bland and I even added the onions..cooked them a little before I put them in with the cheese...the corn tort.were VERY bland...might be better with a flour tort.....used taco seasoning instead of the creo.oh well maybe another time I will try again...=(
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Cooking Level: Intermediate

Home Town: Cumming, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Aug. 3, 2009
We modified it quite a bit based just on what I had on hand, but this was the base! I used 4 cheese spaghetti sauce, flour tortillas, and cheese. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Jul. 17, 2009
Simply great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Jul. 2, 2009
pretty dang good!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.01 star rating.
Reviewed: Jun. 22, 2009
I thought these were okay, but not outstanding. The sauce seemed too thick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Mar. 29, 2009
These enchiladas are very easy to make, and I changed a few things based on the preferences of my family... I used shredded colby-jack cheese, and a whole lot more than what the recipe calls for. I also omitted the onions and mushrooms (although I would love them, my kids can't eat them) and added in frozen corn. I also had a lot of leftover taco meat from a previous meal, so I made a pan of beef enchiladas as well as a pan of cheese enchiladas. Also, I did find that it was too messy to "dip" the tortillas, so I just slathered the inside with the sauce mixture and poured the rest on top. This is one of my kids' favorite meals!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Mar. 9, 2009
I liked this recipe but added a few changes. I use canned enchilada sauce but thicken it by by stirring equal parts flour and butter (usually a Tablespoon each per can of sauce)over medium heat until flour is golden brown.. Add enchilada sauce and continue to stir over medium heat until thickened. My family prefers flour tortillas. This recipe freezes well and can be popped in the oven straight from the freezer. tTo cook frozen enchiladas over with foil and increase baking time to 45-60 minutes. Remove foil during last 10 minutes of baking.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Mar. 5, 2009
This was very delicious. I did change it up a bit. I used red enchilada sauce instead of the mixture in the recipe. I also used a combination of monterrey jack with jalepenos, mild cheddar and taco seasoning cheese. I doubled the amount of cheese called for in the recipe. I didn't have any mushrooms so I omitted those. Whole family enjoyed.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Mar. 5, 2009
I took out the mushrooms and olives and put mexican rice inside instead. They were divine!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Feb. 22, 2009
Family loved this recipe. Thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Feb. 15, 2009
I find it's much easier to roll a corn tortilla when you lightly fry it in oil for a second on each side, Then drain it on paper towels. After they've cooled a little bit, then dip them in sauce. Also, me personally, I prefer the already-made enchilada sauce in the can. It already has flavor and you can get hot, medium or mild. You definitely need twice as much cheese and using fresh mushrooms is best. I used sliced green onions and added a can of diced green chilis. These enchiladas are amazing!
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Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA
Living In: Dover, Delaware, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.01 star rating.
Reviewed: Jan. 21, 2009
Unfortunately, I did not have any luck with this dish. I followed the directions exactly and my enchiladas were mushy. Each one fell apart and was just not very good. Sorry.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Nov. 26, 2008
We loved this recipe. I used canned enchilada sauce and it was great. We added medium/hot green chilis to the top for an extra kick. I was not sure about having mushrooms in enchilada... they were wonderful. My family will request this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Sep. 24, 2008
This was a great recipe. I did make a few changes based on the other reviewers. I used enchilada sauce instead of the creole and tomato mixture and I omitted the the mushroom and olives only because most of my family hates them. It was very very goos! My kids had them gone in 5 mins. That doesn't happen often in this home!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Aug. 19, 2008
My very picky boyfriend couldn't say enough nice things about this dish! It's the only thing I have ever made that he has brought to work for lunch the following day. VERY tasty!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Jul. 4, 2008
Great recipe! Will definitely be making again ~ Thanks
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.01 star rating.
Reviewed: Feb. 15, 2008
WOW! I changed it a little bit. What I did was used the taco bell seasoning package instead of the other added chili peppers to the onions and mushrooms and added a little sugar to the tomato sauce and paste so not so tomatoe. Hope this helps
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The reviewer gave this recipe 4 stars. This recipe averages a 4.01 star rating.
Reviewed: Dec. 23, 2007
This was pretty good. I used the taco seasoning instead of the creole seasoning and I lightly fried the corn tortillas before coating in sauce. The only thing I will leave out next time is the mushrooms!
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Cooking Level: Expert

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