Nice crunch, slightly lemony even without the lemon pepper (I just used plain black pepper). I did make one change. I used 1/2 cup melted butter instead of 3/4 cup oil. That was enough to toast the crackers without being greasy and butter always tastes better than oil if there is an aftertaste.

Reviewed On: Feb. 4, 2012

The flavor was good but the coating was kind of mushy instead of crisp. I think I'll try them again but mix panko crumbs in with the crackers. Maybe that will give it a bit of a crunch.

Reviewed On: Jan. 19, 2012

WOW! What a delicious meal this made! I cooked it on the stove top about 3 hours on low and reduced the enchilada sauce to one can and used 4 fresh tomatoes chopped instead. The flavors were a lot more complex than I imagined they would be. I fried up some corn tortilla strips (about 1/2 inch by 2 inches) and topped the soup with them as well as an avocado slice and some crumbled queso fresco (Mexican white cheese). Chopped onions, fresh cilantro, shredded cabbage and chopped jalepenos can be used on top to garnish)

Reviewed On: Aug. 21, 2011