Reviewed: Jan. 26, 2008

So good! I halved the recipe as well, but didn't change it otherwise. Definitely light and easy.

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PATTYQ


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Reviewed: Jun. 11, 2007

This is a very good recipe. I made it exactly as written but I was out of tortillas, so I just served it as a sauteed vegetable side dish. Everyone liked it. My DH wants me to try it again and cut the veggies smaller and add some eggs and make some breakfast tacos which I will try soon. Either way this was very good. Thanks for the post.

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LREYNAL

	Cooking Level: Expert Home Town: Dallas, Texas, USA Living In: Wills Point, Texas, USA
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Reviewed: Jan. 5, 2007

This was awesome!

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Wendy


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Reviewed: Sep. 4, 2005

I made quesadillas instead of enchilladas. Delicious--all the kids loved them.

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HAPPYMOMOF9


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Reviewed: Feb. 15, 2005

I used a little less tomato and used all the mixture to fill the tortillas, I then covered them with Salsa and cheese - thou not quite as much as the recip called for. It tasted fantastic and I will definitely make this again. The leftovers were great for lunch the next day as well.

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CATTHORN

	Cooking Level: Expert Home Town: Winton, Southland, New Zealand Living In: Christchurch, Canterbury, New Zealand
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Reviewed: Nov. 17, 2004

Fantastic! My wife loved it. Definitely a keeper. Using a collander or slotted spoon before filling tortillas will ensure that they are not runny.

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W8N2TOFF

	Cooking Level: Expert Home Town: Alice, Texas, USA Living In: Spring, Texas, USA
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Reviewed: Sep. 1, 2004

After reading other reviews I made a few minor changes and absolutely loved this recipe. First I only made 1/2 the recipe. I cut down on the tomatoes a little, added some salsa, cumin, and seasoning salt. After cooking I also topped w/ a little light sour cream. I am always looking to cut fat so I used an 8 oz pkg of the reduced fat mexican cheese mixture and it was plenty in both amount and flavor. As other said, use a slotted spoon.

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KZJNK


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Reviewed: Sep. 30, 2003

This was just ok as is. I'd use some of the other suggestions such as trying Cheddar/Monterey Jack Cheese combination, or Mexican Cheese and maybe even leave the tomato out & pour salsa over the top. If the changes add some zip to it then I'd rate it higher.

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PPK

	Living In: Watertown, South Dakota, USA
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Reviewed: Sep. 9, 2003

A good and easy vegetarian meal. I skipped the tomatoes, filled the tortillas with all of the mushroom/zucchini mixture and part of the cheese, then emptied a jar of salsa over the top. I sprinkled some more cheese on top. However, an 8 oz bag of shredded Mexican blend cheese was plenty.

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MAGICDOMINO

	Cooking Level: Intermediate Home Town: Alexandria, Virginia, USA
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Reviewed: Sep. 2, 2003

This recipe was a huge hit with the whole family. Makes a lot so you'd better have a huge frying pan! Leftovers were great for bagged lunches. I notice the description of the recipe says "drowned in melted cheddar cheese" but the recipe itself calls for Monterey Jack. I wonder which cheese the recipe called for originally. I used Monterey Jack but I imagine cheddar would be good too. I love how the ingredients for this recipe are so common. It's very easy to make. Thank you!

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ERHYMER


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Reviewed: Aug. 29, 2003

As a meatless meal, this recipe is excellant! It's very easy to put together. I like to use the extra large flour tortillas which make it easier to get a good amount of the veg. mixture in without it falling out. I also used a cheddar & monteray jack combination for the topping which gives a good cheese flavor. This recipe is going to be a regular in this household...

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LINDA352


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Reviewed: Aug. 26, 2003

This was very good. Both my husband and I liked it a lot. It was light and tasty and easy to make.

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R&R

	Cooking Level: Intermediate Home Town: Taipei, Taipei, Taiwan Living In: Mechanicsville, Maryland, USA
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Reviewed: Aug. 11, 2003

This recipe was an awesome family eat. We love to make recipes together, and my boyfriend and I knew that this would be a winner just from the yummy ingredients! Definitely flavorful, and quick, plus I didn't feel fat after I ate it, and my kids ate every last bite! They are 5 and 6 y/o little girls! Cheers!!

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CUDECKGIRL

	Cooking Level: Expert Home Town: Carmel, California, USA Living In: Corona, California, USA
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Reviewed: Aug. 5, 2003

THIS RECIPE IS A KEEPER!!!!! I have spread the word on this one. Very easy to make. I added a can of white chicken breast and a 1/4 tsp. of chili powder. My 7 year old grandson thought it was the best thing he ever tasted. Way to get them to eat their vegetables. My husband wants me to make it again real soon. I agree the slotted spoon helped alot, but the extra sauce over the top made is tasty and soft. I just hope people can find it in the recipe search. My friend thought eggplant might be good to try instead of zucchini. (It's a thought)

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RAGS21050


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Reviewed: Jul. 30, 2003

Was a winner among vegetarians and meat-eaters alike. Spooning the veggies into the tortillas with a slotted spoon helped keep extra liquid out. One and a half pounds of cheese is overkill though. I used only 1/3 pound, sprinkled some inside the tortillas and then the rest on top and there was plenty to go around. Made it quite a bit healthier too. Quick and easy, tasty and delicious, even as leftovers!

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coloradocooker


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Reviewed: Jul. 29, 2003

Absolutely delicious. Cut the recipe in half for a smaller crowd and it was perfect. The only thing I did differently is that I drained the sauteed vegetables in a colander before I filled the tortillas so that it wouldn't be too runny. Even my husband who is a "meat" eater loved this recipe. Will definitely makes this many more times.

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Chris From Kent, WA

	Cooking Level: Intermediate Living In: Kent, Washington, USA
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Reviewed: Jul. 25, 2003

Fabulous! I used a combination of pepper jack and mexican cheese and served them topped with salsa. Great main or side dish!

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ANGELTRO


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