Reviewed: May 24, 2012

I used whole wheat tortillas. This dish got twelve thumbs up at my house and it was voted as a keeper and a rerun!! THANKS!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Kate

Reviewed: Nov. 29, 2012

Used shredded slow cooker pork loin--delish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mandy14

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Oct. 31, 2012

LOVE IT!!!!!very big hit in the family! thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lilsweetie223

Reviewed: Feb. 25, 2013

This is a great recipe that can easily be doubled or more to make a tasty dish to take to a potluck. Depending on the enchilada sauce and the seasonings, this can have a nice amount of "heat" which is tempered by the sour cream. I spread the beans on the tortillas before placing them in the pan. Once I had all the bean-covered tortillas in place, I scooped sour cream on top and spread around with a spatula. Did all the rest of the layering from there. Easy peasy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TINAMC28

Reviewed: Feb. 4, 2013

I was trying to use up all the groceries I actually had in the house before going to the store and came across this recipe when I plugged refried beans into the ingredient search. I used ground chuck, made my own taco seasoning and enchilada sauce, and combined mozzarella and cheddar cheese instead of using the Mexican blend. I also used only 9 corn tortillas. To make things easier, I spread the refried beans onto the tortillas as I laid them in the pan. This turned out quite good. No one would ever believe I was toward the end of my groceries!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Aug. 17, 2012

This was very tasty, however, I am glad I didn't open the second can of sauce. As it was very saucy with just one 12oz can of enchilada sauce. I actually baked it an extra 15 minutes until I had bubbles in the middle and the cheese was browned around the edges. Will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AuntieM

Cooking Level: Expert

Home Town: Wrightsville, Pennsylvania, USA

Reviewed: Aug. 17, 2012

This tasted really good for a low fat recipe. I had a little trouble spreading the beans maybe next time i will spread it on each tortilla before layering. I also added green onions on top before serving.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jackie Harroll

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 14, 2012

Used AR recipes for the taco seasoning, refried beans, and the enchilada sauce. I did bake this longer than recipe indicated, about 35 minutes to get the topping browned (and hot inside). Turned out pretty well.

Was this review helpful? [ YES ]
1 user found this review helpful