This sounds like an awesome recipe as written and I really wanted to try it. That being said, I was too burned out on cooking after Thanksgiving to stand there and individually heat and roll all of those enchiladas so I made some adjustments. Instead, I used the shells to make an enchilada lasagna. For the filling, I added 1 cup of both sour cream & green chilies to the original recipe. I didn't bother to heat the shells since I wasn't rolling them. I put sauce in the bottom of a 13X9 pan, then a layer of 6 overlapping shells, more sauce to cover the shells, 1/2 the filling, repeat to end with shells and sauce on top. I topped it with more cheese and baked for 30 minutes at 375. Lazy, but delicious.

Reviewed On: Nov. 28, 2009

Good recipe.

Reviewed On: Dec. 23, 2008

This is my first time baking scones and they were awesome. Although I read the suggestions in some of the reviews, I decided to stick to the recipe the first time. I'm glad I did. I had no problem with sticky dough after kneeding it on a floured board. I did sprinkle some sugar on top before baking just for presentation. I served them with butter and honey, but they were so good we ended up eating them plain.

Reviewed On: Mar. 18, 2007