This was absolutely delicious, and my picky boyfriend raved on and on about how amazing it tasted. I will make it again!!!! I followed the recipe with these two tweaks (not really deviating from recipe), which turned out excellently. We like our food a little on the saltier side, so beware of following my tweaks. I used one packet of El Paso taco seasoning when browning the beef. This made it extra tasty, but again, we like our food on the more flavorful side. The tortillas I bought from Whole Foods horribly broke apart as I was following directions and trying to roll the enchiladas. I then decided to deconstruct it and layered enchilada sauce, the tortillas next on the bottom , then meat mixture, then tortilla, then sauce, then cheese, and finally a can of black olives. No rolling!!! If you’re not great at rolling or don’t want to roll, just layer like a casserole or lasagna type dish. It works wonders.
Superb soup that was easy to follow. The hardest thing was shedding the cheese. Haha. I followed the recipe with small edits, in case they can be helpful to a fellow allrecipes member. Small changes follow: 1. Thanks to the cook's note, I doubled the recipe. I love soup and would have been sad if I did all this work for a single meal. 2. Instead of half and half, I put in coconut cream, thinned out with water. The double recipe called for 2 cups of half and half, and I used 2 cups of water plus a half cup of coconut cream (no liquid, just the fatty cream part). 3. I didn't have any celery nor could get my hands on it at the store so omitted it. It was perfect when I tasted it, and tonight, this will be served with crusty French baguettes. Thanks to the chef for the recipe.
I made it as is, except doubled the batch. Even with the salt, it wasn't quite right for me. I am an avid review reader so of course decided to up the cinnamon as well as add in two heaps of brown sugar. It helped, and the soup is okay. I'm just not sure I'll make it again.