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(14 Ratings)

14 Ratings

5 spoons
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3 spoons
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1 spoons

Anasazi Enchiladas

These baked enchiladas are made with Anasazi beans and seasoned with cilantro, cumin and three cheeses.

Prep: 15 MinTotal: 45 Min

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1 - 3 of 3 Reviews

Posted 5/18/2008 7:44:18 AM REPORT ABUSE MDIAL said:

Rating:

Love this recipe. The cilantro really sets off the flavors and although my husband isn't much of a meatless meal lover, he likes this.

This reply was: Helpful Inspiring

Posted 12/20/2006 9:47:50 AM REPORT ABUSE Moe. said:

Rating:

My husband and I love this dish! I made some changes - I used fresh tomotoes instead of canned, and I added chicken chunks to the ricotta mixture. It turned out great! This recipe also freezes well too.In the last three weeks I have made these enchiladas three times!

This reply was: Helpful Inspiring

Posted 3/6/2006 10:01:19 AM REPORT ABUSE cheli said:

Rating:

This recipe was a disappointment. The sauce was very good, but the beans (I used pinto) and the ricotta for the filling didn''t look good or taste like they went well together. My family didn''t want to finish eating it, and now I have a double batch to eat on my own.

This reply was: Helpful Inspiring