2 Reviews

We really enjoyed this recipe. I suggest a longer cooking time(about 45 min)for it to firm up more. I used sour cream and guacamole to top it. I think it tastes like cheese enchiladas. We will add this to our regular weekly menu! Thanks for sharing!

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dolliegyrl May 11, 2010

Well, this gets at least one of its stars for being the most unique recipe I've made this year! I will say first that mine never solidified enough to turn it out of the pan. I even baked it and cooled it a bit longer, but after a while the natives got restless and we just dished it out like casserole.The flavor was surprisingly mild; I doubled the garlic and next time I will probably add 1/2 t or so of salt as well. The mildness could be b/c I used cheddar instead of pepper jack for DS. We served with cheese and salsa instead of enchilada sauce, and the salsa added a nice crunch. DH and DS really enjoyed it, but for me I think I will saute the onions next time as they were a bit too raw and crunchy for my tastes. The servings are HUGE, btw, and quite hearty. Thanks for this creative, healthy, and TOTALLY filling dish. Made for Newest Zaar Tag.

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smellyvegetarian May 19, 2009
Enchilada Bulgur Ring