Wow, I'm really disappointed in this one. Particularly since 99% of "Taste of Home" recipes come out great. Here's the main problem: the cottage cheese. I don't know about you, but I personally don't like to see white blobs in my enchilada filling. And I used the smallest curd cottage cheese too. My suggestion is to sub the cottage cheese with sour cream and maybe a little bit of cream cheese too for a little extra oomph. Secondly, as another reviewer pointed out, the filling was quite bland as is. Next time, I'll be sure to add a package of taco seasoning to the filling....Finally, I'm a purist when it comes to enchiladas and only corn tortillas should be used when making them. They are slightly "higher maintenance" if you will, but they really make all the difference! Here's how to do it right: fry each tortilla in a bit of butter (about 1 minute each side) THEN dip into the sauce and fill. Enjoy!

A family hit. My first try at Enchiladas and it turned out great. Some may like to spice it up some with diced Jalipino peppers in the bean mix.

So good!! I make them with Fat Free Refried Beans from this site. I have made them for company a couple of times and always think there will be leftovers but there never is! I find it only makes 8 enchiladas though...

My husband and I really enjoyed this recipe. He's a meat eater (I'm a vegetarian) and we both found this very satisfying. I would recommend doubling the amount of sauce.

These were O.K. I used left over soup beans from last night's soup beans and cornbread for the beans.

I'm not sure what I did wrong, these sounded delicious and ended up a bit blahh.

I made the recipe as is, and these were very bland and mushy. The sauce was lacking in depth. They were halfway decent the night I made them, but as leftovers were awful. Perhaps with major adjustments as outlined by other reviewers this recipe can be salvaged, but as written I would skip it and try a different enchilada recipe.

My husband felt they needed some ground beef but they couldn't be that bad as he ate 90% of them. Kids & mom loved them. Followed recipe exactly.

This was an okay recipe. I personally did not care for it but my husband really liked these. I might making these again just because of the ease of making them.

I would give the original recipe 3 stars, it's sorta like mush. I'd give my doctored version 5 stars, so I compromised and gave it 4. For my version I kept the enchilada sauce (very yummy) except I skipped the dried onion and sauteed onion first then proceeded as directed with the sauce recipe. For the filling I used a can of rinsed black beans, about a cup and a half of shredded mexi cheese blend, cream cheese and rice. For the rice I was lazy and just cooked minute rice, but used the juice from a can of rotel (plus enough water to cook). I dipped the tortillas into the enchilada sauce, smeared about a tablespoon of cream cheese onto the enchilada, then added the rice, beans and cheese. On top of the enchiladas I put almost a cup of cheese and the rest of the can of rotel. After baking I threw black olives, shredded lettuce and sour cream on top. Can you say YUM?

I usually make enchiladas with corn tortillas but nonetheless, these were yummy and easy as stated! I especially enjoyed the sauce, which I will be using for other recipes! I also kicked these up a notch with some jalapenos. Thanks!

My husband hates refried beans, but he LOVES these enchiladas! I took "Brooke Elizabeth's" advice and added the same things she did... very tasty... will deffinately make again.

These were pretty good. Next time I think I'll use monterey jack or pepperjack cheese instead of the cheddar. I scaled the recipe down and made just one enchilada since it was just me eating dinner. Here's what I did different: I used the microwave instead of the oven. After I made the sauce (which I have some leftover that I will use the next time I make this) I took a spoon and spooned the sauce on top of my tortilla, spread it out, and put the bean mixture on. Then I rolled it up and spooned on some more sauce and spread it out, sprinkled some cheese on top, popped it in the microwave for about 45 seconds. Voila! Very quick dinner for one!

Delicious! I took the advice of another reviewer and added fresh minced onions to the sauce and rinsed and drained black beans on top of the enchiladas. Yum, everyone loved them, I'll definitely make these again.

These were awesome. The difference is in that kicky sauce you make. Thank you for this keeper!

My Mom said that this was the best meal she had ever had, and everyone else couldn't get enough of them either. These are fabulous burritos--they taste like the sunked burritos from authentic Mexican restuarants. I mixed together the refried beans, the cottage cheese, about 1 cup of water, the chili powder, and 1/2 of a taco seasoning packet, and added that to the sauted onions and garlic. I dipped each whole wheat tortilla into enchilada sauce, filled them with the bean mixture, then pour enchilada sauce all over them. Next, I topped each with a light Mexican blend cheese and black beans (drained and rinsed.. this REALLY added something to the burritos!) Then I baked them... they were great! I served them with Mexican Rice.. I combined the recipes for Mexican Rice III and Mexican Rice I from this site. Everyone keeps asking me to make these again... they are fantastic. You can't go wrong with these!!

These are excellent - extremely easy but most importantly, very, very delicious! The sauce is authentic and overall this dish is great. I'm really excited to have found this recipe :) I added a few sprinkles of crushed red pepper flakes and several dashes of hot sauce to the filling to spice it up.

I prepared the recipe as is and it was good. Very easy to make and I had all ingredients on hand. I also made some for my husband with no shredded cheese and he thought they were good. Would maybe add a little more spice to the sauce next time.

Loved this recipe. Very easy. Used real onions to give more flavor.