This will be on our regular rotation of meals from now on! Both hubby and I loved it, and it's pretty easy to make. It is filling but doesn't make you feel uncomfortably full after you eat it (I get that a lot with Mexican food, even though I LOVE it). I would definitely make this if we had guests over--it's sure to be a crowd pleaser!!
Based on other reviews, we made changes from the original recipe. I added two chopped up, cooked chicken breasts (seasoned ground turkey would also be good with this). I baked the corn tortillas so they wouldn't get mushy (spread them on a cookie sheet for about 9 minutes at 400). I used a 15oz can of beans (I've never seen a 19oz can, and didn't want to open a 2nd can just to use a few more ounces). I added about two cloves of crushed garlic, 2-3 tspn of Chili Powder, a small can of chopped green chilis, and a few dashes each of salt, pepper, and cayenne pepper.
I also substituted some salsa for some of the enchilada sauce and would highly recommend that. I'm usually not a big fan of red enchilada sauce, so substituting a little bit of salsa went a long way to add a flavor besides just the enchilada sauce. I substituted about 1/4 cup of salsa to replace 1/4 cup of enchilada sauce.
We served this with some diced avocados and a little bit of sour cream. YUM!
Will try the green sauce next time and see how we like that. Will be making this again either way because it's awesome!!