Reviewed: Mar. 24, 2012

My husband is a meat potatoe kind of guy so this recipe I added ground beef, taco seasoning, and rotel and did the rest of the recipe the same. It was really great. I will be fixing this again for sure.

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Reviewer:

timntiff

Cooking Level: Expert

Home Town: Brownwood, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Oct. 18, 2011

For the wife and I not being vegetarians [although we used to be] this was an excellent dish! I did take some pointers from others. For example I did put some chicken broth in with the water to give the potatoes a bit more flavor along with about 5 dashes of tabasco sauce...I incorporated about a 1/4 of an onion [thats all we had on hand] and a chili pepper into the potato mix...Also I used 5 potatoes instead of 4...I used a full cup of cheese in the potato mixture and just sprinkled some cheese on top of the burritos as I felt necessary...I used the entire can of enchilada sauce [10 oz] and used 6 [10 inch] tortillas instead of the 8 [6 inch] tortillas...was able to cook that in a 9x9 glass pan...

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Reviewer:

Dumbee cooks

Cooking Level: Beginning

Home Town: Eveleth, Minnesota, USA

Living In: Cloquet, Minnesota, USA

Reviewed: Aug. 14, 2011

My husband and I cannot get enough of these! We just add black beans and corn and follow the rest of the recipe as written. I'm veg, so I use Daiya cheese in/on my enchiladas, then they're a delicious vegan meal. Thank you for sharing this recipe!

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Reviewer:

Jess

Cooking Level: Intermediate

Reviewed: Jul. 15, 2011

I diced my potatoes but did not mash (they were pretty mashed after stirring anyway). Added a regular can of mexi-corn and a regular can of black beans in addition to a whole diced onion. Upped cheese to 1 c. in filling and 1/4 c. on top. Added a bit of sour cream to potatoes - started with 2 T and kept adding until the mixture didn't seem so dry. Added a packet of taco seasoning to potatoes (start with 3/4 and go from there). Didn't use much enchilada sauce but topped mainly with green salsa verde taco sauce. Yum! Filling! One was enough for me with some Spanish Rice! I filled 8 tortillas but still have enough filling for at least 4 more - we'll be eating this for lunches, too. Great for the budget and the stomach!

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Reviewer:

Erinmoo526

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

Reviewed: Jul. 13, 2011

This recipe was amazing.

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Reviewer:

timberwulff

Reviewed: May 23, 2011

Very good! Next time I will saute onions and add them to the potato mix. I used the homemade enchilada sauce from the website. Very heavy dish - you could very easily make half a recipe.

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Reviewer:

AshleyBT

Reviewed: May 20, 2011

This recipe was exactly what I was looking for! I had a little bit of chicken, but not enough for burritos. I also had potatoes to use, so I tried to find something that could work as a filler with the chicken. This did the job perfectly and it tasted wonderful! The spices added a nice flavor to the potatoes. I added few things I like such as fresh cilantro. Just be sure that the potatoes are cooked all the way. Mine were firm and I thought they would soften as they baked. Not so. Some of them ended up tasting uncooked. This is a great way to add a filler or to use up potatoes, or just have a nice vegetarian burrito!

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Reviewer:

ChristenB.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 30, 2011

need to use better ingredients next time. use better enchillada sause and cheese

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Reviewer:

audreypark

Reviewed: Apr. 1, 2011

I really enjoyed these and so did my husband (much to my surprise.) I added a dried red chile because I like spice. Also followed the other reviewers suggestions of adding chicken broth to the potatoes and used the entire 10 ounce can of enchilada sauce.

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