Reviewed: Nov. 8, 2011

So YUM! I used ground turkey, made my own taco seasoning (less sodium) reduced the cumin and skipped the cilantro. I layered this like a lasagna using enchilada sauce on the bottom and between the layers. I can't wait to have the leftovers for lunch today! Thank you Anne!!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Aug. 17, 2011

Absolutely delicious! I worried about the falling apart, but the cheese held it together fine. I used colby jack. I sprayed the dish and let it sit as I made it early. I think the juices made the corn tortillas soft (I only had 8) I also threw in a chopped tomato.

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Reviewer:

greta

Reviewed: Dec. 15, 2010

I substituted corn chips instead of tortillas and added a can of enchilada sauce after reading the reviews. The chips ended up being soggy. Next time I will add them only on the top just before adding the cheese or not at all and just serve the chips on the side. Overall the flavor was great and I loved how much fresh veggies are in this!

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Reviewer:

STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

Reviewed: Dec. 9, 2010

This is good to use with pantry/on hand ingredients. I used only one can of organic black beans and omitted the kidney beans. I used my own homemade taco seasoning. I also used a corn-flour tortilla blend. This was super easy to throw together though it wasn't a huge hit, which was a surprize. It was quite dry. I think had I been thinking, I'd have added in some homemade enchilada sauce. This would make a good nacho topping. Just when it's baked, it's just....dry. I made my own casa (mexican sour cream) dressing over the top which helped.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 14, 2010

Very good and easy to make. The spice was very nice and the veggies were just right. Much better than the other enchilada casseroles that use the cream of chicken/mushroom/etc soups. Thanks for sharing.

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Reviewer:

SSC

Reviewed: Oct. 3, 2010

My picky husband hates corn tortillas and he ate this twice. We don't eat black beans but I did add the refried beans like someone else had said. I didn't have the cheese they asked for but my family prefer cheddar cheese. It was soo good. Next time I will probably add some green chilies for some heat. Will definately make again.

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Reviewer:

Carmen

Cooking Level: Expert

Home Town: New Brunswick, New Jersey, USA

Living In: Orlando, Florida, USA

Reviewed: Sep. 26, 2010

Dan loved this!

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Reviewer:

LAKEKNITTER

Cooking Level: Intermediate

Living In: Sedalia, Missouri, USA

Reviewed: Sep. 25, 2010

I did not use Chicken I used Ground Turkey. I also between each layer of tortillas I used Verde sauce. I recommend Pace Salsa Verde sauce. I also added Green Chiles to the meat mixture...This turned out to be a wonderful dish with my alterations...

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Reviewer:

tajettet

Reviewed: Sep. 23, 2010

Yes, funky indeed, as I didn't see much resemblance to actual enchiladas, (other than the flavors being of the Mexican-variety), but wow, did we woof this meal down! I would recommend not bothering w/ baking it at all and simply sprinkling your own toppings on it right out of the skillet. As most reviewers said, it doesn't really have a casserole appearance when scooped out of the pan, so it just seemed like a waste of energy and heat to run the oven at all. Other (small) adjustments -- I went heavy on the "Taco Seasoning I" recipe, used green and yellow peppers, used an 11 oz. can Mexi-corn, and only 2 cans beans. (Black & Red.) The end result, while sloppy to serve (don't forget the cilantro, sour cream, diced tomatoes and green onions!) is so vivid and colorful! I can't wait to eat the leftovers tomorrow wrapped in a warm tortilla or spooned over basmatic rice!

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