CHRISTINEANDSCOTT Recipe Reviews (Pg. 1) - (10284014)

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Sweet Potato Enchiladas

Reviewed: Oct. 25, 2011
This was suprising and delish! I agree with other users on "this makes a lot of filling"!!! (and I used only 3 potatoes!) I filled 13 flour tortillas (larger than corn) This completely filled a 13x9x3 baking dish! We make all kinds of enchiladas-we don't fry-always dip our tortillas-corn or flour so I had to use 2-28 oz cans of enchilada sauce-we chose green and the tartness of the green is so great with the sweet of the potato filling! Next time we decided to add Salsa Verde chunky style to the enchilada filling for the crunchy texture. We used low fat (nuefatechel) cream cheese and there is no way you could tell. Used a mix of chedder and low fat mozz (it's what I had) We wanted some crunch and I didn't have the salsa verde this time but I had fresh green tomatoes from my garden so I added them if you are looking for things to do with those!! Yummy-Would be a great dish to make ahead and take to a potluck!
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Seven Layer Salad

Reviewed: Nov. 18, 2007
BIG hints! *Make sure you put it together the night before with the peas frozen still *Busy cook? It is much faster and easier to use pre-done bacon bits, pre-grated cheese and even preshredded lettuce and veggies of your choice! Red bell peppers are very pretty! This salad is a big winner. My Aunt Julie started making this 20 years ago. We have never used the onions, cauliflower, parm cheese or water chesnuts, but it is a very versatile recipe. It is a tradition in our family! We do it in an english Trifle bowl and it is so pretty!
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