Very very good! I used Corn torillas dipped in hot oil, then filled and rolled. I will also do as recipe states next time with flour tortillas as that sounds very good. What is unique about this recipe unlike others is baking them for 15 min before topping with sauce. Doing it this way makes them a bit crispy before baking with the sauce on top. Otherwise, you end up with enchiladas that are mushy. The combination of sauces and flavors are PERFECT. Many thanks for posting. Definitely deservable of a 5 star rating! Not only are the ingredients important but equally the technique used to cook the dish!