Reviewed: May 17, 2012

Made this a few weekends ago and had unexpected company arrive. Me, I love guests so I invited them to stay for dinner. The wife is originally from South America and she does the whole Enchilada softening and wrapping thing but me I found this wonderful recipe and took the shortcut. Thank goodness this was absolutely fabulous. All four of us had seconds and fought over who got what was left.(I won) Thanks for a wonderful recipe. It is going to the cottage this May24 weekend as my contribution to the potluck xx I did double the hamburger and used 18 tortillas (corn)

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Reviewer:

Dale

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Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Mississauga, Ontario, Canada

Reviewed: May 12, 2012

This is in my regular rotation -- just put it in the crockpot for dinner. Love it!

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Reviewer:

Jacki

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Nuevo, California, USA

Reviewed: May 7, 2012

The number one thing to know when making this recipe is do not use the more common flour tortilla instead of the corn. After cooking you will end up with layers that appear and taste like uncooked, gooey dough. The meat and cheese part of the recipe tasted good. But I suggest using it in a different way.

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Reviewer:

AudreyMcWills

Reviewed: May 7, 2012

I made this, modifying with ingredients I already had. Made my own taco seasoning, used flour tortillas, and instead of using soup, I used ricotta cheese. I also added frozen corn into the cheese mixture and baked for 45 min at 400 F. Overall it was good, but I think I will add black beans to the meat and add more salsa to that. I served it with yellow rice.

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Reviewer:

stacie_h

Reviewed: May 5, 2012

this was so easy and tasted great.much less work that traditional enchiladas

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Reviewer:

karen

Reviewed: May 5, 2012

This was awesome, don't change anything. I know it sounds very weird, cream of chicken and mushroom, but it tasted very good!

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Reviewer:

miabrutus

Reviewed: May 4, 2012

I made this for a Cinco de Mayo potluck. I did make a few changes. I started by using my 5qt oval crock pot. Then I changed it to 12 servings. I only used 16 tortillas, 3/4 cup of water, 2- 10oz cans of rotel tomatoes instead of salsa and only 2 cups of cheese. I cooked it on high for an hour and a half until bubbly and then turned it to warm...needless to say it didn't last long and everyone was asking for the recipe!!! Will be making this again for sure!!

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Reviewer:

Wendy

Cooking Level: Intermediate

Living In: Davenport, Iowa, USA

Reviewed: May 2, 2012

I made a few slight changes, but overall this was AWESOME. More like a mexican food casserole, but still amazing!

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Reviewer:

vampkat

Reviewed: Apr. 26, 2012

This was good. I used adobo seasoning, instead of taco seasoning, because that is what I had on hand. Next time I will make it with the taco seasoning.

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Reviewer:

JES

Reviewed: Apr. 25, 2012

I found this recipe to be a bit salty and confusing as to whether it is 1 1/4 water or 1/4 cup water. I did the 1/4 cup water, although next time I'll do the other because of saltiness. I would prepare this recipe in a smaller crockpot. I would love to add shredded chicken and possibly some green chili to this. SOOO good though, top with sour cream!

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