Reviewed: Apr. 16, 2010

Yuck, did not like this receipe, too saucy...needs more meat. Kinda weird.

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Reviewer:

breanna

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

Reviewed: Apr. 16, 2010

My wife absolutely loved this.

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Reviewer:

davidj

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Oswego, Illinois, USA

Reviewed: Apr. 16, 2010

This was so easy, fast and delish!! Will definately use this recipe again. I have to say it tasted more like enchalidas than lasagna though. No complaints from me, I love enchalidas! Thank You!

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Reviewer:

Mrs Penny

Cooking Level: Expert

Home Town: Modesto, California, USA

Reviewed: Apr. 15, 2010

It good. Only when i made it we added more salsa, refried beans, and olives.

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Reviewer:

Josie

Reviewed: Apr. 15, 2010

Easy to make and very tasty- lot of calories though.

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Reviewer:

Rai

Cooking Level: Expert

Home Town: Sandpoint, Idaho, USA

Living In: Kennewick, Washington, USA

Reviewed: Apr. 15, 2010

This was a very good alternative to both lasagna and enchiladas. I added more salsa though, due to the casserole drying out during cooking. I also agree that a layer of sauce before the first layer of tortillas would help with keeping them moist. A great casserole that pleased even my pickiest eater. This recipe will be a keeper in my kitchen.

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Reviewer:

Trudie

Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Sparks, Nevada, USA

Reviewed: Apr. 15, 2010

A Tip to make this easier to get out of the pan, tear up the tortillas rather than lay the whole tortillas down. By tearing them into peices, you aviod a struggle, and it falling apart when you go to serve. Also to avoid the "tough as shoe leather" bottom layer of tortillas, I soak mine in chicken broth for just a minute before laying them down. Don't soak too long, just a minute to two is fine. Good luck! ;)

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Reviewer:

christine

Reviewed: Apr. 13, 2010

cooked for 1 hr. as suggested.to long cheese burnt. maybe 45 min.better? good any way

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Reviewer:

smdjr71

Reviewed: Apr. 13, 2010

This was fine. For my own tastes, I might use a little more salsa and chili flavors, and not so much tomato. I also strongly recommend the sour cream on the side. Very nice "texmex" flavors.

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Reviewer:

Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Apr. 12, 2010

I gave this recipe a 5 as it has a great deal of potential, my husband and I put this together this evening and found it to be very good. You can add all sorts of items to this recipe to even make it better. I did not find it dry at all, I used flour tortillas and ortega green chilis versus jalapenos

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