Reviewed: May 24, 2012

Great recipe for leftover pork I had cooked in the crockpot. Used enchilada sauce instead of soup as others mentioned. Made with whole wheat flour tortillas. A saver recipe!

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Reviewer:

Mnev

Reviewed: Apr. 2, 2012

I followed some suggestions and used enchilada sauce in place of the tomato soup and it was excellent. a great way to use up leftover pork roast and make it seem like an entirely different meal.

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Reviewer:

fishchick

Reviewed: Jun. 27, 2011

Skipped the tomato soup completely; used all enchilada sauce instead. Doubled all the spices. Used jalapenos instead of green chilis. Served it with hot salsa on top. Worth trying again. I haven't ever made enchiladas before, so this was a learning experience. Good, although I don't have much to compare it to yet.

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Reviewer:

Cali's Mom

Cooking Level: Beginning

Home Town: Okemos, Michigan, USA

Living In: Roseville, California, USA

Reviewed: May 31, 2011

This was easy and very good. I liked the tomato soup - it added a sweet flavor. I only put chiles in a few of the tortillas and marked them with a toothpick due to varied tastes in our home.

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Reviewer:

my3kidsmom

Reviewed: May 17, 2011

I would have rated this a five if I hadn't changed it because I had to be creative with what I had on hand. I used meat from leftover chicken and pork barbecue, fresh diced onions and minced garlic, substituted the green chiles and condensed soup with a can of diced tomatoes with green chiles and added a tablespoon of taco seasoning in place of the cumin. I didn't have tortillas but I did have Flatout brand spinach flat bread and it was delish!

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Reviewer:

Pen Tolman

Reviewed: Mar. 25, 2011

These were okay, I omitted tomato soup and used only enchilada sauce, added more meat and some other spices to jazz it up a bit. My family liked these so I would make them again with my additions.

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Reviewer:

doughgo

Reviewed: Nov. 10, 2010

This is a good base recipe that I played with an made my own. For more flavor, I used my own slow cooked mexican-style pork and my own enchilada sauce. I think the tomato soup was just.....not right for us. I should have went with my gut and used all enchilada sauce.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 1, 2010

I didn't have leftover portk. I used a pork tenderloin which I cooked in the morning in a slow cooker. Perfect consistancy. I made a double batch of enchiladas. one batch I used green enchiladas sauce on top instead of the tomato soup mixture. I liked that much better. I would omit the tomato soup mixture all together. It made the bottom of the enchiladas too mushy. and use Green enchilada sauce on top instead. Otherwise it was good.

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Reviewer:

Pamela Cherry

Cooking Level: Expert

Home Town: East Longmeadow, Massachusetts, USA

Living In: Milton, Massachusetts, USA

Reviewed: Mar. 24, 2010

Used pepper jack cheese instead of chilies and Colby-Monterey jack cheese which turned out to be quite hot so added Cheddar on the top to cool it down and a bit more tomato soup and sour cream (1 full 16 oz tub) and 1 1/2 cans of tomato soup. It was a bit much but it at least covered for 4 servings. Served with Spanish rice.

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