GREAT reviews from co-workers. I took this to a bbq at work. It was all gone! I followed the ingredients to a T. I brushed my graham crackers with milk to make them moist. I also nuked the frosting for about 40sec to make it easy to spread. This is wayyyy too easy to make for how good it tastes. One coworker from another office said i need to bring this next time im up there! THANKS FOR SHARING. Super quick, cheap and easy! will def make again. (i would have taken a pic but it was all gone)

I added peas to mine and it was super-tasty. I also just used regular 'ol powder ginger and used regular 'ol white rice. It totally satisfied my midnight curry craving. Thanks!

WOWeeeee! Simply the best enchilada I have ever made!!! Made these tonight for my bf and I (who doesn't care for cream cheese - and he liked them). I was out and about running errands today, so, to cut prep, I purchased a lemon herb rotisserie chicken and shredded the white meat (I saved the dark meat for Indian Butter Chicken by MITCHMAN21 - the plan is to make this on Saturday...). Here are the modifications I made(I felt these needed some "doctoring up" to suit our tastes): a) cut recipe in half for the two of us (I made 6 8-in. tortillas), b) used corn tortillas instead of flour ones (seemed more "authentic"), c) just eyeballed the amount of chicken (I used almost the entire breast), d) used a whole jalapeno instead of half of one, e) added about a 1/4 chopped white onion, f) added about a 1/4 packet of chicken taco seasoning to meat mixture, g) subbed Mexican blend cheese for monterey jack (and used WAY more than 1 cup) and h) spread a little (enough to cover) green salsa verde on the bottom of my baking dish and over the top of the enchiladas (after pouring heavy whipping cream over all). Baked for 20 min. covered / 10 min. uncovered, then broiled on high for a min. or so to "crisp". Served with Zataran's yellow rice, but next time, I want to try with Rice-A-Roni cheesy rice. Excellent! This one's a keeper! Thx. for sharing : )