Reviewed: Sep. 21, 2009

This was a hit! I cooked it in the oven instead of stovetop. I layered starting with liquid then torillas so there was no sticking. Will definitely be making this again.

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ktuckermk

Cooking Level: Expert

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Reviewed: Jul. 2, 2009

It was a good tasting recipe, although it was a little messy cooking them on the stove. I had a problem with the tortillas sticking to the pan and falling apart before they got to the plate. But overall, very easy to put together and like other reviewers have mentioned they are very filling.

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Freddie

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Reviewed: Apr. 30, 2009

My husband made this last night and it was wonderful. He followed the recipe exactly and we loved it. When we make it the next time, we will try it in the oven to see how it makes it different. I really liked the way it taste on top of the stove. I can normally eat 2 Enchiladas but these are so filling, one is all I could handle and I couldn't even finish it. Thank you so much for sharing such a wonderful recipe. You deserve a 5 star rating on this 100%.

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nana52emma

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Reviewed: Apr. 26, 2009

These were good. I'm a vegetarian, so I made them with Morningstar Farms vegetarian crumbles. I added some cilantro to the meat sauce. One oversight though...the instructions mention taco seasoning, but it's not in the ingredient list, so I added salsa to the filling. The family liked them.

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matildajane

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Reviewed: Feb. 8, 2009

these are wonderful!

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inghi

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Reviewed: Sep. 19, 2008

My family loved it. I usually don't like making enchiladas at home - I'd rather go to a Mexican restaurant. This recipe is so easy that I'm adding it to my weeknight menu.

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BARBINKATY

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Jul. 3, 2008

Great recipe. Not a lot of ingredients and quick to make. I didn't add the chilis because I have 3 small girls under 6. However, I could see how they would improve the taste and spice things up. I also used corn tortillas which IMO makes them more authentic. yum!

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cheryl

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2008

This is almost identical to a recipe my husband brought from his mom when we got married :-) The only difference is that I use corn tortillas, no taco seasoning, no water, 2/3 cup of milk, 20 oz of enchilada sauce, and add black olives. I dip each tortilla in hot oil for about 5 seconds on each side. I do not put any meat in the tortillas, only cheese and black olives and then put on top the meat for approx. 5 minutes after the meat simmers for 20 minutes. I then put more cheese and black olives on top. My family LOVES this!

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TiffanyD

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Reviewed: Jan. 29, 2008

I'm surprised how much I like these! I hate red enchilada sauce but mixed with the soup, milk & green chilis it was perfect with the addition of 1 tsp of ground cumin. I used corn tortillas (personal preference) and did not use meat in the sauce. I'll be making these again. NOTE: a packet of taco seasoning is called for in step two of the directions that is not in the ingredient list.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

This recipe is great! My husband has declared this his favorite dish. We even like them more than the traditional way of baking them in the oven. Instead of flour I use corn tortillas.

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