Simplest and fastest enchiladas I've made! 5 stars for ease of preparation... but just didn't taken like "real" enchiladas. I prefer real red sauce with corn tortillas or real sour cream sauce and this was neither. Maybe something inbetween? But for a weekday meal, not bad. Husband like 'em!

Reviewed On: Dec. 3, 2011

I make this recipe all the time! So fast and easy, and an excellent way to have fresh bread without having to wait for anything to rise. The recipe is fantastic as is. I prefer to double the onion powder, throw in some garlic powder and italian seasoning, and half a cup of shredded Parmesan. I get asked for the recipe all the time!

Reviewed On: May 20, 2011

Make sure to mix up the raspberry, it will soften and it will be easy to spoon thin lines onto the top of the cheesecake. Take a toothpick to swirl. I disregarded the review that said a tiny bit of raspberry goes a long way and wish I hadn't! As you know when jam/jelly is heated it turns to liquid. If you put too much on there the top turns into a nasty (but tasty!) mess. Better yet, next time I will probably bake them without the raspberry, and then spoon a nice sizable dollop on top after they cool (all of mine had a little well on top where the tops sank down). And perhaps drizzle a little white chocolate on top of that! I think the lime was good but I have a feeling lemon would have been better. I will try with lemon next time. Altogether an excellent recipe though and I will make these again!

Reviewed On: May 20, 2011