Not bad. This is more of a note to myself, but don't use more pinto beans than called for. I only had a larger can and I didn't want to waste them and I knew I wouldn't eat them before they went bad, so I threw the entire can in. Too much, for sure. They made the rest of the recipe too bland. I used two small cans of salsa verde and a little extra medium red salsa. I think the extra salsa was imperative. If I hadn't had the extra beans, I'd give it a good solid 4 stars.

Very yummy and filling, thou you can have these ("a sufficiency", my Nana used to say) and not be left with that awful "stuffed-full" feeling. I like the tomatillos - I haven't ever tried them before but now our market carries them so I thought: "worth a try" and I'm glad I did!

turned out great!! we opted out of the cilantro and didn't find the specified cheese (which i think would have made it better). definitely something i will make again!

A great-tasting, unique vegetarian recipe. My husband and I really enjoyed this. However, we both agreed that next time I should make double the tomatillo sauce, and spread a little in the baking dish before I put the enchiladas in. Other than that, I will not change a thing next time!

Followed exactly as recipe suggests. Delicious!

A little time consuming but really good outcome! I didn't have queso fresco so i used pepper jack instead, and it added a nice heat to it. We will probably make it again when we have time!

We took the barebones of this recipe and changed it to make it a much quicker, easier recipe to make. For the potatoes I used a bag of homefries from the frozen foods areas and cooked those up. Black instead of pinto beans (preference), and canned enchilada sauce. I thought the combination was very tasty but recommend for those getting canned enchilada sauce to get 2 cans, one was not quite enough. I will try different varations of this in the future.

This was delicious! I didn't use the tomatillos. I used a can of enchilada sauce mixed with chopped grren chilies. I also used some Tony Chacheres seasoning. I will definitly make again and again.PS-I also used sharp cheddar cheese.

I wish I would have made more sauce..yum! I ate almost all the ingredients before mixing...potatoes, cheese, beans, mmmmmm..

I made this for an office potluck where we have many vegetarians. Veg's and meat eaters alike loved it. However, I used just the filling ideas, mixed cheddar and monterrey jack, added some frozen corn maybe 1/2 cup, for color & protein, skipped making the tomatillo sauce (which I make religiously when my garden is great for any green salsa recipe) used canned green salsa and enchilada sauce mixed, gave texture and flavor, and made as a casserole. Slice the tortillas into 1 inch or so pieces. Pour a bit of the sauce on the bottom of the caserole dish. Layer like a lasagna - One bottom layer of tortilla, top with potato and bean mix, a little sauce, then another layer of tortilla slices. and more sauce. Cheese as needed. and sauce as needed. and tortillas as needed. Tortillas, cheese and chile sauce, just those 3 ingredients, in any combination, and you can't go wrong!!!!!!

If anyone is looking for a variation to this recipe; I didn't have time to soften the tortillas in oil so instead I lined the 9x13 pan with the corn tortillas then I spread the bean/potato mixture on top of that and then I layed down another layer of corn tortillas. I poured on the green sauce (which is delicious!) and then I crumbled the queso fresco on top of that. ¡Muy fácil! My husband loved this recipe and next time I'm going to add some ground turkey....

I loved this recipe! We followed it almost exactly. Even my husband, who is a big meat eater thought it tasted great.

I thought this was very tasty. I used a jarred tomatillo salsa instead of making it and I also added some salsa to the potato mixture so it wouldn't be dry. Will make again.

YUM! I am a vegetarian and really have enjoyed these enchiladas. Even as leftovers they are fantastic. I did make some changes- I realized I was out of cumin while preparing these so I used taco seasoning and chili powder on the potatoes. I used canned tomatillos and dried onion flakes in the blender as the sauce and didn't like the taste so I added my favorite salsa. I messed up on filling and put all the cheese in the enchiladas and none on top. I will make this recipe again and again. Thanks!

Good flavor, but would not make again as per recipe. If I make it again, I would definitely add sauce to the potato/bean mixture because the insides were dry. And I would also change the cheese to a cheddar/jack combo or mexican four cheese blend, or something. The queso fresco didn't have a good melting quality to it. But I liked the flavors, thanks for the recipe.

I made this dish for a dinner party. Everyone really enjoyed it!

This was really good! A nice change from cheese enchiladas. We did some things different, though: we didn't make the green sauce, instead we put red enchilada sauce on, and we didn't fry the tortillas first we just microwaved them to soften them up a bit, we also didn't use queso fresco but used a combo of monterey jack and cheddar. Very tasty, when I have extra time I will try it as written.