Reviewed: Jan. 12, 2010

What a nice change from the usual enchilada! I made 2 minor changes, I subbed parmesan for the cotija and I omitted the cilantro garnish. This was a light but filling recipe that I expect to use often. Thanks for sharing.

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21 users found this review helpful

Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Jan. 13, 2010

Excellent recipe! Just added some adobo seasoning to the squash and spinach mixture. Came out great. Will definitely be making this regularly!

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2 users found this review helpful

Reviewer:

Sara

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 14, 2010

Excellent! I know the restaurant, and it IS just like their version. Yum!

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7 users found this review helpful

Reviewer:

kala

Cooking Level: Beginning

Home Town: Coon Valley, Wisconsin, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 19, 2010

This is a delicious combination of flavors. The goat cheese and butternut squash complement each other beautifully. Stacked enchiladas are typical of New Mexican style, except the tortillas are lightly fried or warmed in a skillet rather than baked, and then dipped in red chile sauce (not enchilada sauce) before being assembled. I made mine this way, and they came out great. Next time, I'll add more spinach and goat cheese. I can't wait to make this again!

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16 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jan. 30, 2010

A beautiful melding of flavors and excellent.

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3 users found this review helpful

Reviewer:

Dragonwoman

Reviewed: Feb. 2, 2010

This was amazing! Thank you very much.

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2 users found this review helpful

Reviewer:

rose

Reviewed: Feb. 13, 2010

Being mexican, I seriously had my doubts about this recipe. What came out was simply amazing! I will be sure to serve this at the potlucks coming up!!

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5 users found this review helpful