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Showing 1-3 of 3
By College Gal
on March 10, 2008
This was really great. It smelled incredible while cooking! I could only find the very small corn tortillas and had to use about 8 to use up all of the filling. I used about 1 cup of salsa. The only thing is the use of salsa and the white sauce turns this a funky pink!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 So Cal Gal
on May 27, 2007
These are just wonderful--great tasting, easy to make, and healthy too!! I was looking for (and not finding) a skillet enchiladas recipe that didn't use canned soup when I came across this one--so I made this in a large skillet. The enchiladas were probably more moist than if they'd been baked, but the flavor was still exceptional. And it was easier than baking (we have an old oven that takes forever to heat up!). I'll be making this again soon! Thanks Little Bee!!!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 June 20, 2006
This is very tasty, I used one packet of tortillas (10 in packet), a 400 gram tin black beans, the equivalent in frozen thawed corn and a jar of salsa...used 2 cooked chicken breasts and 1 cup of lite sour cream. It was delicious!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 (222 g)
Servings Per Recipe: 4