Reviewed: Nov. 16, 2009

This is awesome!!! I made it both with green enchilada sauce and red. Our family prefers the green. Will definitely be making them again.

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Sizzlin' Mama

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

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Reviewed: Nov. 13, 2009

This was amazing and will be added to the recipe rotation. I served it to my best friend the first night and my boyfriend the next night as leftovers, and both loved it. I made a few minor changes; I used whole wheat tortillas instead of corn and did not fry them. This saved a lot of time and I will definitely do the same next time I make this. Also, the enchilada sauce I bought was only 14 oz, so I made up the difference with 1/2 a 10 oz can of minced tomatoes with green chilies. I also added a skinned, seeded chopped tomato to the sauce and would have added more but I ran out of time. I liked the fresh tomato in the sauce and will add more next time; maybe 4-5, canned would be easier but would probably add too much liquid.

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Susan

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Reviewed: Nov. 10, 2009

This recipe was a hit! We liked it as is but next time I will double up the spices and add cayenne pepper. Great way to get veggies in and 2 of my 3 boys loved it (always one). This is going to become a "repeater" which does not happen often.

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Julee

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Reviewed: Nov. 9, 2009

This is a good recipe idea. Mine turned out tasty but I think next time I may up the spices a bit, especially the chili powder.

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karentn

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Reviewed: Nov. 9, 2009

My boyfriend declared, "This is my new favorite dinner you make" So I want you know thats HUGE stuff! I only made a couple of changes here... I used green sauce instead of red sauce, used only 4 sweet potatoes, since mine were HUGE, and left out the green onions cause (SAD FACE) my boyfriend hates onions (sigh)... I wish I had left them in there... Anyways, it was SO GOOD... We had some left over filling but spread it on tortillas and ate it the next day....AWESOME recipe!

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saltgurl

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Reviewed: Nov. 6, 2009

Awesome stuff right here. I switched up a few things from the original like using yams instead of sweet potatoes because they have more nutritional value, tripling the spices, caramelizing a yellow onion instead of green with about 3 cloves of garlic before putting it into the mix. I just put the corn tortillas in the preheated oven for about 2 minutes to get them flexible enough to roll. I topped both kinds – I made red and green – with olives and bell peppers. I also added a chopped up jalapeno to the middle stuff. I think next time I'll add sausage if none of my veg friends are over.

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Mr. Treves

Cooking Level: Intermediate

Living In: Hollister, California, USA

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Reviewed: Nov. 3, 2009

I am always looking for meatless recipes and this is a simply Great! A good find and real keeper. I brought them for lunch at work to share with a friend and she couldn't stop raving about them as well.

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Nancy Morski

Home Town: Hamburg, New York, USA

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Reviewed: Oct. 30, 2009

I also only used 3 large sweet potatos but kept the spices and cream cheese the same. I also added corn and black beans. I used the flour tortillas because that is all I had on hand and just warmed them in the microwave before filling. These are so good! My sixth grader had friends over and they all loved it!

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Scaredith

Cooking Level: Expert

Home Town: Farmington, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 6, 2009

Used sauteed sweet yellow onions in lieu of green onions. Also used additional shredded cheese in each enchilada. Fabulous vegetarian & gluten-free recipe!

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Michele

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Reviewed: Oct. 4, 2009

These were ok and I enjoyed eating one, but I have 2 more in the fridge that I never feel like eating and am probably going to toss. It's that type of recipe for me.

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ange82

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Reviewed: Aug. 20, 2009

10 stars!! YUM!! I had this dish at a vegetarian restaurant years ago, only they used pumpkin instead of potato. Anyway, I DOUBLED the chili, cumin and oregano and sauteed this mixture one minute in a bit of oil to bring out the flavor. We fried the tortillas, but next time I will try without. DEEEElish :)

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Aug. 5, 2009

So good! I was worried my husband wouldn't appreciate the flavors, but he ate it and went back for seconds! I used vegetable flavored reduced fat cream cheese and decided not to fry the tortillas and the dish was delicious even with healthier substitutions. Will definitely make again!

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KIMBERMARIE

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Reviewed: Aug. 4, 2009

These were the first things more complicated than store bought macaroni I've ever cooked. They came out pretty well, despite crisping the tortillas too much, because the veggie oil was too hot. The next batch I just kept the oil on medium heat and it turned out soft and wrapped wonderfully. They are delicious.

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Rysuko

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Reviewed: Aug. 4, 2009

This was soooo good and went over great at home. Will definitely be making it many more times to come.

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LIBBYS04

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Reviewed: Jul. 1, 2009

This was awesome! I did it exactly as it says and it was perfect. It does make a whole lot which is great! I've made it several times and it is a keeper in my family!

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If ya can't take the heat...

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Reviewed: Jun. 14, 2009

Absolutely Fantastic! I followed the recipe exactly with two small exceptions (listed below). Since I did use vey large sweet potatoes I tripled the chili powder, ground cumin and oregano. I also used 1 8-oz jar Ortega Mild Enchilada sauce and found it to be enough for our family. The recipe made enough for 1-2 more meals.

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Leonda58

Cooking Level: Expert

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Reviewed: Jun. 8, 2009

This was really good. I baked the sweet potatoes instead of boiling them and doubled the spices. I had a lot of mix left over...will probably use 4 sweet potatoes next time. We topped it w/ sour cream and salsa after it was plated. The combination of the ingredients sounds weird but it's really good. This would make a good meal to take to a potluck.

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nitabita

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Reviewed: Jun. 1, 2009

These were awesome! I did triple the spices as was recommended by some of the other reviewers. I believe it would have been really blan had I not done that. Otherwise, this recipe was perfect and I will definitely be making it again. It did make a lot but the leftovers seemed to be even better!

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brnedgrl

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Reviewed: May 31, 2009

This was a good recipe. I didn't have tortillas so I just boiled whole wheat pasta and tossed into the mix.I poured entire thing into a casserole dish and baked at 350 with cheese on top. I turned out fine. This is a nice side dish the way I made it vs a main dish. It does make a great vegetarian side dish that is quite filling. very interesting texture.

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JADZIA

Cooking Level: Expert

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Reviewed: May 26, 2009

Made these for my vegetarian brother & we all loved them. I baked the sweet potatos (peelings on) in the microwave in just a few minutes to save a lot of time and aggravation over boiling for 30 min. as recipe directs. Will definitely make again!

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Mickey

Cooking Level: Intermediate

Home Town: Walterboro, South Carolina, USA

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