56 Reviews of Cheese Enchilada Stack

From: StrikingEyes00

On Jun 29, 2007

Delicious! I added a can of blackbeans and about 1.5 cups of frozen corn, which a mixed together and seasoned with cumin and chili powder. It was out of this world!

From: Meg P

On Sep 15, 2007

Excellent & Easy! What more could I ask for?!? I did take a few liberties according to our families taste. I used flour tortillas and omited the green onion. I also added a pound of ground beef to the mix to make it a little more substantial for my husband. So...I guess I did change it a bit, but that's what makes a great recipe - adaptability!

From: Parrot Head Mama

On Aug 24, 2007

SUPER yummy. I made as directed, with the exception of topping it with a few jalapeno slices. Just for everyone's FYI, my cooking time was between 10-15 minutes (I was surprised to see none of the other reviewers made any kind of an estimate, which kind of made it difficult for me to plan for my dinner time). I look forward to trying different variations on this. Next time I'd probably double the recipe, because "as is", the recipe really made for 4 servings for us. Thanks for posting!

From: xsvblonde

On Jul 31, 2005

I made this with ground turkey and taco mix. It was very easy and my family loved it. Thanks!

From: *Parsley*

On Apr 11, 2006

This comes together quickly. I made it for a hot lunch today. I used leftover shredded pork in the second layer. Great with a cool dallop of sour cream on top. Thanx for sharing. I'll make this again.

From: juniperwoman

On Jan 30, 2008

Yummy! This is now my "emergency" meal that I pull out of my hat when we haven't gone to the store in a long, long time. I do make a bunch of changes, though, when I make it. I lower the fat by using small tortillas and only about six small handfuls of cheese (maybe 3-4 ounces), a small can of green enchilada sauce, and, to simplify, no no green onions. Then, to bulk it up, I add a can of Southwest style beans (drained), a bunch of roasted sweet corn, and lots of cumin. So you can tell this recipe is amenable to tweeking. One final thing: I recommend mixing everything but the tortillas and the cheese in a bowl and then dumping it in when called for--sooo much easier than adding individual ingredients!

From: DeenaSuprema

On Jan 29, 2008

This was really good! I have 4 kiddos, who all really enjoyed it, even though at least one of them usually does not like things like this! I did add ground beef to it to make it a bit more filling.

From: tecrz

On Feb 8, 2008

This recipe was a hit with even my picky 3 year old and my 1 year old. I didn't use the green chiles since I used a medium green enchilada sauce. I added the chicken and black beans. It was so simple and easy to make that it's going in the front of my recipe box! I thought it would be a nice potluck dish too.

From: jVo

On Oct 7, 2007

Happy-Happy-Joy-Joy! I used seven 8" flour tortillas (stacked up and cut into 4 wedges) and I used reduced fat cheddar cheese. This recipe was simple to assemble as well as satisfying/filling. Also, the recipe doesn't mention how long "until bubbly" would normally be? My bake time was 30 minutes. Next time I'm going to try whole wheat tortillas with the chicken and black beans. Thank you for posting this!

From: QueenJellyBean

On Feb 27, 2008

My whole family liked this recipe. I used medium enchilada sauce and I did half sharp cheddar cheese and half pepperjack so it was medium spicy. Nice simple meal and wonderful flavor! I made it in a 9x9 pan and it served three adults and two children with one piece left over. Thank You!