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Yummy, yummy! These were, by far, the best white sauce enchiladas that I have ever made. Of course I changed a few things to take the flavor up a notch. My kids loved them and my husband is still talking about them. Changes I made? I sprinkled the chicken with 1 1/2 t. garlic salt after it was cooked, before I cut it up. I subsitituted one of the cups of sour cream with 8 oz. cream cheese, and used only mild cheddar for the grated cheese (it was what I had on hand). I also added another can of mild green chiles. The garlic salt and extra chiles made the flavor perfect w/o making it too spicy for the kids!

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Shredded Beef Enchiladas

Reviewed: May 13, 2009

Delicious meat for tacos, enichildadas or taco salads. Add a little brown sugar for the kids and it will be gone before you can ask for seconds!

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4 users found this review helpful

Raisin Buttermilk Coffee Cake

Reviewed: May 13, 2009

Delicious!! This cake was so moist and flavorful, I could eat it every day! Buttermilk is such a great ingredient to add a special taste to whatever you are making. I left the raisins out for my husband, though next time I won't. Yummy!

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Banana Pudding IV

Reviewed: May 13, 2009

Yum! This was a hit, and so good. I would only make it again if I were serving a large crowd because it made so much and is very rich. It's something you want to try and eat within the first 48 hours after making it because eventually the bananas will turn brown and the wafers will go soggy. Pretty good though:)

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3 users found this review helpful

Mexican Rice II

Reviewed: May 13, 2009

Not great, not horrible either. Non-descript. This was a great side dish for the enichiladas that I made because it didn't compete for the best flavor. It was easy to make but came out lacking moisture and flavor to reach a keeper for our family.

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2 users found this review helpful