Reviewed: Jan. 2, 2008

Good, but I felt that it needed a little more spice. It may have been the salsa I used, next time I will make with a medium salsa vs. mild.

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Nicki

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Reviewed: Dec. 25, 2007

This recipe was actually really good. I want to try it with the slow cooked meat like one of the other reviewers suggested. Probably won't make the rotation.

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husband that cooks

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Reviewed: Dec. 13, 2007

These were very good, however I did make it with refried beans instead of beef. I just mixed the beans in with the soup/salsa mixture and layered tortillas (used 2 packs of 10 6 inch), bean mixture and then cheese, repeating until it was all used up. I only gave it 4 stars because although the flavor was excellent, it was too heavy for me and I could hardly eat it :( Next time I'll make it with light soup...then it will be perfect!

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kbtvs

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Dec. 11, 2007

Over all a very good recipe! I made a few alterations based on some other reviews, which I would suggest to others: Use at least 1.5 lbs of beef. Substitute regular soup w/ healthy choice low sodium (you could definitely get away with one can!) since this dish is salty enough. I used 12 corn tortillas, but I could suggest using more...even doubling the layers if you're a big tortilla fan b/c they seem to get lost in the mix. Definitely don't need 4 cups of cheese (I used between 2 and 3). I put a layer of refried black beans...one can...next time I will use 2 or 3 cans. I also baked this in a casserole dish at 350 for 40 min. Didn't see the point of using my slow cooker...unless you're planning to leave and then come back. My husband suggested using crunchy tortillas next time or even layering some Fritos corn chips! I will try that next time. The only thing I was disappointed in was that this dish turned out more like a dip than an enchilada casserole. Oh-and did I mention my 2 year old asked for seconds? :D

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tryntbhealthy

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2007

This is a great recipe. Lots of flavor. I did not change anything on the recipe.

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courlan

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Reviewed: Nov. 15, 2007

My picky 11 year old even loved this. I made it exactly as the recipe states and got rave reviews.

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Jenny R

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Reviewed: Oct. 31, 2007

I brought the Slow Cooker Enchiladas to work, and it must be good because I had a few people in the office request the recipe. Most importantly, there was none left over! Great recipe, and very easy to make.

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Shianne29

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Reviewed: Oct. 15, 2007

Pretty good, I thought in neede a little crunch so I added crushed tortilla chips with it.

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EMILY219

Cooking Level: Intermediate

Living In: Johnson City, Tennessee, USA

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Reviewed: Oct. 11, 2007

I thought this recipe was good, but an extra pound of ground beef wouldn't hurt. Also it took longer than 1 hour, but I guess the size and width of your slow cooker will determine cooking time.

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sweetnsassy

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 1, 2007

I didn't have any Cream of chicken soup left so I subsrituted Tomato soup. This was so yummy! We loved it! can't wait to try it with chicken soup next time!

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ANGIE

Cooking Level: Expert

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Reviewed: Sep. 17, 2007

So easy to make. I brought these to poker night and everyone loved them. I added a little cayenne pepper to the meat and served with chips as well as sour cream.

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tina b.

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Reviewed: Sep. 17, 2007

I made this last weekend and we really enjoyed it....it will be a keeper for sure. I did however make some minor changes. I only used half of the water in the meat and I also added chopped onion, a can of bush's pinto beans (with juices) and 2 cans of ortega diced green chiles. To keep the corn tortillas from becoming "mush" I fried them in a little veg. oil and drained them on paper towels....you could also spray them the pan with nonstick spray instead of using the oil or spray each tortilla and bake them until just slightly browned. I also used black sliced olives. It was very yummy...served it with spanish rice.

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Cheryl U.

Cooking Level: Expert

Living In: Barstow, California, USA

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Reviewed: Sep. 11, 2007

This was wonderful! The only thing that we would have done different is more corn and try adding black beans.

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Ms. Andrea

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Reviewed: Aug. 30, 2007

Good and Easy. A nice variety for mexican food. Though when I do a slow cooker recipe I usually like it to be a time saver type recipe or one that cooks while I am at work. This is not that kind of recipe. I used flour tortilla instead and that worked fine.

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Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Aug. 28, 2007

I just loved this recipe it turned out GREAT!!!! I have given a copy to all my friends and family, and so far they love it too!!! My husband ate untill he could haldly walk. GOOD JOB!!!!!

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Donna

Cooking Level: Intermediate

Living In: Los Lunas, New Mexico, USA

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Reviewed: Aug. 27, 2007

We had a potluck at work last week and our notice was the day before at 4:30. GEE, THANKS!!! Seeing that I didn't have much time to prepare, I found this recipe and figured it would be quick and simple to make. I'm so glad I found it!! I did make a few minor changes: I saw that quite a few people had noted that theirs had turned out "goopy" so I used 2 lbs of meat and also mixed in a can of drained black beans to give it some added substance. I reduced the water down to 3/4 cup and also cut the cheese in half (only used 2 cups). I used 1 and a 1/2 cups for the soup mixture and left the remaining 1/2 cup for the top. It was AWESOME!!!! It smelt, tasted and also presented itself very nicely!!! I was a little skeptical because I like to try out my recipes beforehand but this turned out to be a huge hit. There were no leftovers (which was a downfall for my family!!!) and I had to send out a mass email with the recipe because everyone kept coming by my office asking for it. Thanks so much for such a great recipe!!!! This is definately a keeper =)

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Jen Rogers

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Reviewed: Aug. 26, 2007

Mmmmmm....cheesy! I had to make my own salsa with rotel tomatoes, onions and green chilis because I didn't have enough salsa but it worked great! I served it with some Bush's pinto beans, but next time I might just add them to the casserole because they rounded the meal out really well.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 31, 2007

Everyone loved it. It was quick and easy and most importantly, tasty.

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memay

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Reviewed: Jul. 18, 2007

Very good, even for my picky eaters. I was a little worried about how my husband would feel about it but he LOVED it. I was so excited. This was one of the easiest meals I have ever made and will definatly make again.

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Becky

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jul. 16, 2007

wonderful recipe, i had to pass it on to all my co-workers

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BRZBAKER

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