Reviewed: Jul. 3, 2008

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!

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SUSANL367

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Reviewed: Jun. 25, 2008

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!

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robin&gibson

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Reviewed: Feb. 13, 2008

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!

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KittLttl

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

Followed exactly as recipe suggests. Delicious!

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LindsayT

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

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!

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Ophelia693

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 2, 2008

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.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Nov. 11, 2007

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.

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Kim Henninger

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Reviewed: Nov. 8, 2007

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

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loans3333

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Reviewed: Nov. 1, 2007

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!!!!!!

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Paperlady

Cooking Level: Expert

Home Town: Orinda, California, USA

Living In: Corvallis, Montana, USA

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Reviewed: May 29, 2007

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....

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REBEKAHNORMAN

Cooking Level: Expert

Home Town: New Braunfels, Texas, USA

Living In: Benton City, Washington, USA

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Reviewed: Feb. 26, 2007

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

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Amy

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2007

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.

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Laura Y.

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Reviewed: Jan. 11, 2007

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!

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GIRLWTUDE

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Reviewed: Dec. 5, 2006

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.

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CRISSY MARAS

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2006

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

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SamanthaD

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Reviewed: Oct. 5, 2006

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.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 23, 2006

This truly was delicious. I made many modifications, however. I made my salsa with 4 tomatoes (the grocery store didn't have tomatillos this week - hey, it's Canada!), 1 medium onion, 1 jalapeno pepper and 1/2 an avocado (delish!). Drain ALL the water before blending, otherwise it'll turn out too runny. I also added more cumin and chili pepper to the potatoes (I'm a big fan of cumin). Instead of adding the potato mixture to an oiled pan, I mixed the oil directly with the potatoes. I couldn't find corn tortillas, so I used the flour variety instead. I had many compliments! But wathc out for the jalapeno pepper. Instead of blending directly into the tomato mixture, blend it on its own and add slowly until obtaining the spice level you desire. Muy bien!

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RICK G

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Reviewed: Sep. 5, 2006

Awesome enchiladas. We really loved these and want to try making them sometime and add some shredded chicken. A+

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LeAnn B.

Cooking Level: Expert

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Reviewed: Aug. 7, 2006

i'm a vegetarian, but i'm also lactose-intolerant (lots of interesting things happen to you after you have a baby, consider yourself warned ;) ), so i made these without the queso. i know, however, that it would have made a big difference with it added, to balance the other flavors and add some creaminess. next time i might add some dairy-free sour cream, for texture if not for flavor. even without queso, these were really good. i had to cook the potatoes longer than 25 mins, but didn't dare cook the enchiladas longer than the 20 suggested. i'd add in some garlic with the potatoes next time, and probably a jalepeno or two. overall a good recipe, one i'm sure i'll make again. thanks!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 7, 2006

I made these for the vegan crowd at a dinner I catered, and they seemed to really enjoy them. (left out the cheese this time) I was not impressed with the tomatillo sauce while I was making these - it seemed rather sour. Of course, I put way too much of it in the food processor at once and ended up with a tomatillo-covered kitchen. Yuck! I also was trying to be more healthy and did not fry my tortillas - big mistake. I think it was just the brand of tortillas I bought, because I have had success not frying tortillas before. But with these I ended up with all broken enchiladas. :( But they just end up being chopped up when you eat them anyway, and the vegans really did enjoy them. I think I might give them a shot at home one of these days.

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MELS MARTINEZ

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Potato and Bean Enchiladas

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