Reviewed: May 4, 2009

Delicious! My boyfriend who usually gives a, "Yeah, it's alright..." to food he LIKES gave this a, "This is GOOD!" We both went back for seconds. I followed the advice of another reviewer and cut back the soup to 3/4 of each can and reduced the cheese to about 2 1/2 cups. I also used flour tortillas and added some black beans into the layers. No more mushy than a regular enchilada is! Served with tortilla chips and homemade cilantro-lime rice. SO good.

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MARGS21

Cooking Level: Intermediate

Home Town: Gillette, Wyoming, USA

Living In: Kansas City, Missouri, USA

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Reviewed: May 3, 2009

This was so good. I made this yesterday. My 7 year old helped me. It was so easy. I did make a couple changes, no much though. I did make it with 2 pounds of ground beef, and less water. and a little less soup. We ate it ALL! I have no leftovers today. I was looking forward to them too! I will be making this again very soon since it was such a big hit. Thank You!

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Ellen R

Cooking Level: Beginning

Home Town: Ventura, California, USA

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Reviewed: Apr. 11, 2009

This is a great comfort food recipe! The hubs loves it and it's so easy! I did use corn tortillas and it can seem like a bunch of mush, but it sure taste good! I added a can of black beans to the mixture as well. So yummy- such a great go-to for something easy.

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whitashley

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Reviewed: Apr. 10, 2009

Very good! And left overs were gobbled up the next day! I used some other suggestions on using healthy choice campbells soups. I mixed a can of fat free refried beans in with the hamburger. I layered it into a 9 x 13 pan, made ahead of time and stuck it in the fridge. An hour before hubby came home baked it at 350 for an hour. Very good with sour cream!

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momofpickyeaters

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Reviewed: Apr. 8, 2009

I thought these were okay - my hubby didn't like them very much. i think the two soups gives it a little of an "off" taste. wont make again

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JKL

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Middletown, Ohio, USA

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Reviewed: Mar. 27, 2009

These are really good and easy to make. I think next time I will use shredded chicken like some of the other ratings.

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christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Mar. 25, 2009

This is one of the best recipes I have made.

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Angie

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Reviewed: Mar. 15, 2009

This recipe is sooooo easy to make and doesn't take much time at all. The first time I made it - I did it for a church potluck. It was so easy and got lots of great reviews. No one else thought it was salty but I did. When I make it now I use low sodium soups. This helps a little. Also - I have never in all the times I've made this used the amount of cheese suggested! I always double the recipe but don't double the cheese. 8 c. is waaaay too much!

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SELA96

Cooking Level: Expert

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Reviewed: Mar. 12, 2009

Like many others, my family is trying to cut down on eating meat. The recipe sounded great so I just left out the ground beef in the filling and subbed the following: I cut the kernels off 1 ear of corn, halved a cup of grape tomatoes, and diced a chunk of red onion (about 1/4 cup.) I added to this mixture, about 1 cup cooked pinto beans and 2 spoonfuls of taco seasoning from a large Costco jar. My family really enjoyed it! The best part was the crockpot cooking time (exactly 45 minutes on high). It was a little salty; next time I will use the reduced sodium soup mixes. The cream of chicken soup disqualifies this as a vegetarian entree, but it fit my "meat-free" guidelines and no one felt deprived. I don't like to review recipes unless I follow them as written, but I just wanted to let others know that this was still great even without the meat.

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TXGRL

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Reviewed: Mar. 4, 2009

This was very easy and very good, though I added a few extra things, including a can of black beans and a can of dices tomatoes. You need to double layer the tortillas - I did not and they were almost non-existent. I also added onions and garlic to the beef while browning.

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sierramae

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Reviewed: Mar. 4, 2009

This was a little too cheezy for my family.

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Beverly

Home Town: Greenville, South Carolina, USA

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Reviewed: Mar. 3, 2009

This was great everyone loved it! I will do two pounds of hamburger next time though.

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Crystal

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Reviewed: Mar. 2, 2009

This recipe rocks! I made it for a pot luck at work and my co-workers are still talking about it. I made some modifications by adding green chilis, green salsa, and some jalenpenos. I poured enchilada sauce on the bottom before adding any tortias and made sure that the top was covered in sauce to prevent the edges from drying out. This is a keeper!

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sunshine

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Reviewed: Mar. 1, 2009

I used chicken instead of beef, turned out great!

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Julia

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Reviewed: Jan. 31, 2009

My family loved this recipe. I recommend reading through the other reviews for some good tips. It is EZ to make. Use less liquid so the recipe is not as goopy.

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Becky in Murrieta, CA

Cooking Level: Beginning

Home Town: Fountain Valley, California, USA

Living In: Murrieta, California, USA

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Reviewed: Jan. 26, 2009

Took this recipe for a work potluck. It got rave reviews - good warmed up, too.

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MELRN

Cooking Level: Expert

Living In: Kasson, Minnesota, USA

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Reviewed: Jan. 17, 2009

My husband and I enjoyed this recipe, we used hot salsa and poured sauce and cheese on top. Great with spanish rice and nacho chips

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emhogan95

Cooking Level: Intermediate

Home Town: Streator, Illinois, USA

Living In: Odell, Illinois, USA

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Reviewed: Jan. 15, 2009

A real good slowcooker meal! Easy with a busy life style and the kids loved it! I added veggies (spinage, black olives and bell peppers) to give it more texture and less muss!

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mama of four

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

These are very good and my husband agreed it was better than the near by Mexican Resteraunt. I used a smaller size crock pot and after 45 minutes I didn't think it was hot enough. I'll cook longer next time. I also found I was short on cheese so I only had 2 cups in the mix and 3/4 c. on top and it was still great.

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shadygirl

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Reviewed: Jan. 12, 2009

This recipe is great. My extremely picky sister asked for seconds, and took a lot home. I used chicken breasts, sauteed first, then shredded/cubed, and followed the rest of the directions. I forgot to quarter the corn tortillas -- I just laid four down for each layer. I also bought some low-fat jalapeno cheese and shreded it and used two cups of that plus two cups of Mexican shredded cheese. It was very spicy, so next time, I'll use 1 cup to three. I did everything else as stated, and it came out great. My husband didn't like the look of it once we dug into it, but the tast was great. The tortillas remained sturdy like real enchiladas. I highly recommend.

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MONIQUE9701

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Slow Cooker Enchiladas

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