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Showing 1-5 of 5
on July 07, 2008
These were FANTASTIC!! I did as French Tart and made 1/3 the recipe, but otherwise I followed the ingredients and method as stated. The only thing I wasn't sure of was when to add the Sazon Goya, since it didn't mention it in the method, so I just added it when I put in the peppers and cumin. I bought enough of the ingredients for the full recipe, not checking the number of servings before when going shopping, so I think I'll have to make these again sometime very soon!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By French Tart
on July 06, 2008
This was one of the nicest enchiladas recipes I have ever made Emmie! I had to alter the the quantities as there was only two of us to share this - so I cut everything by two thirds......and as I don't use condensed soups, I made up two packet soups instead. I used flour tortillas as suggested - 2 each and also used some grated cheddar cheese and some velveeta cheese. The creamy flavours were delicious - I have NO idea what sazon goya is - so that was not used - and as my soup mixes were low salt, the sodium levels were fine for us. A very tasty and easy dish -one that would be great for a crowd of friends.......so, this will be made again to full quantities! Made for Zingo and ZWT4 - thanks Emmy darlink! FT:-)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Sydney Mike
on July 06, 2008
These enchiladas are were very nice tasting, but I knew the amount of sodium would be a bit too much for me, so right off I omitted the additional salt & cut the amount of sazon goya in half! Also made just half a recipe & used shredded chicken breast that I had in the freezer! Certainly a recipe I'll keep around! [Made & reviewed in the Family Picks part of Zaar World Tour 4]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 05, 2008
These could have been great but for me the saltiness was so much I could barely eat them. DH liked them, because since having radiation for throat cancer - salty things taste really good to him, but he used to have high blood pressure and shouldn't have too much. I made a half recipe and tried to lower the sodium by using the healthier cream of mushroom soup - I skipped the chicken soup because of halving. I was out of green chilis so subbed a chopped up chipotle chili. I think maybe it was the sazon goya that was so salty, I will try this again and leave it out. I missed the part of the recipe where it said to save a cup of the sauce for the top and it all went into the tortillas before I realized what I had done. I still had a little bit of the the soup left in the can so I smeared that on top and then topped it with cheddar cheese. Thank you Emily for sharing your recipe, I will make this again but continue to figure out how to cut the sodium. Reviewed by a Chic Chef for ZWT 4 Zingopeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 02, 2008
These are great. WE loved this! I really needed something quick to put together and I really wanted it to be comforting. The only changes I made were halving the recipe, so for that change I did decrease the soup mixture using 1/2 can instead of full one. (I need these for another recipe later so it worked out perfectly.) I had the chicken already previously cooked as well. So basically after browning the onion, adding seasonings, garlic, and finally added the cheese and chicken. Warmed this up nicely. I added the chicken to the tortilla in the casserole dish, and adding topping sauce and cheese. I also added some fresh tomatoes to the top to roast along with and on top of the enchiladas. I really will be making this a lot, just terrific with none left over. Thanks, Emily! Made for *ZWT4* June 2008.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (414 g)
Servings Per Recipe: 8
The following items or measurements are not included: