Husband LOVED it! Requested that I make this several times a week. Thank you!

Reviewed On: Aug. 7, 2009

This is simply amazing. Key word: SIMPLE. Super simple. Only changes I made were to add chunks of chicken to make it a hearty meal, added cumin, pepper, and chili powder to the tomato sauce for spice, cut out the 1/2 cup of milk (used only 5 oz evaporated), and used green chili I roasted myself in the oven. I topped the whole thing off with sliced black olives after adding the tomato sauce and cheese the last 15 minutes. I increased the cooking time to 35 minutes before adding the tomato sauce since I used an 8"X6" pan. Lastly, I sprinkled the cheese in each layer until it looked like enough. I ended up using about half of what the recipe called for, but it was plenty.

Reviewed On: Nov. 11, 2008

This is the one dish my mom always made for us growing up that I looked forward to eating EVERY time. It's so delicious. On a side note, down here in the southwest, we call this dish "calabasitas" (kal-a-bah-see-tas).

Reviewed On: Sep. 3, 2008