Reviewed: Aug. 6, 2011

This was really good, but you don't need to put two jars of slasa on the bottom of the baking dish. I only got 8 burrito sized enchiladas out of this too. I will make this again, very easy very fast and very good!!!!!!

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1 user found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: May 13, 2010

Delicious, and very easy to make...my son loved these and at 4yrs he is an extremely picky eater....I did substitute a fiesta blend cheese for the cheddar-monterey jack

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Reviewer:

lilshanti

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Mar. 15, 2010

I thought my hubby was going to keel over he ate so much :-) He absolutely LOVED this! I enjoyed it, but not as much as he did...think I might try it with chicken next time. It is a very easy dish that we'll put on regular rotation! I also added a can of drained rotel tomatoes. Fabulous!

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Reviewer:

AGGIE778

Cooking Level: Intermediate

Reviewed: Apr. 15, 2009

These were so easy to make, and my WHOLE Family loved them! My husband wants me to make them over and over. Thank you for a great, yet simple recipe!

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1 user found this review helpful

Reviewer:

itsmylife810

Cooking Level: Intermediate

Reviewed: Mar. 27, 2009

This was a good idea, but there is something wrong with the recipe measurements because it didn't turn out right for me. I think it was supposed to be 2 lbs. ground beef instead of 1. I only got 11 small enchiladas. There is no way 1 lb. of ground beef goes with 32 oz. salsa and 20 tortillas.

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9 users found this review helpful

Reviewer:

KKH3

Reviewed: Feb. 19, 2009

These were only ok. Definitely not something I would make again however.

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2 users found this review helpful

Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 3, 2009

I liked this recipe because it was easy to make and very quick- but for whatever reason when following the original recipe it only yielded eight enchiladas. My husband and I both noticed that the pound of ground beef seemed a bit small for a pound, so perhaps that's the issue- all and all I really liked this recipe.

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10 users found this review helpful

Reviewer:

Brenna

Cooking Level: Beginning

Home Town: Plantation, Florida, USA

Living In: Dania, Florida, USA

Reviewed: Jan. 17, 2009

This is a great recipe except it was too tomato tasting so I mixed a half of one of the jars of salsa with one can of cream of chicken soup, used half of that in the chicken stuffing, not hamburger, then rolled and placed on top of salsa in pan. I used rest of half and half mixture on the top, covered with foil, baked 20 minutes then uncovered, topped with cheese and finished baking.

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6 users found this review helpful