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"I've made this many times. Very delicious & gooey. The type of chocolate makes all the difference. I used Sharffenberger. I melt the butter in a pot, then turn off the stove and put in the chocolate. The butter melts the chocolate pretty quickly. Problem is that they crumble & fall apart too easily. It's necessary to put parchment paper on the bo..."
"Made it twice alreay & it tastes really good, but they always stick to the parchment paper. Admittedly, I used soy parchment paper but that shouldn't make a difference. I tried greasing it, but it made no difference. The longer they cook, the more they harden & become more like a meringue cookie."
"Excellent recipe! I added 1/2 lb cooked ground sirloin, 1 cup frozen corn and 1 cup grated carrots to make it healthier. Changed black beans to refried black beans to avoid mashing. I ended up using 12 tortillas, 20 oz enchilada sauce, 3 cups cheese and two 13x9-inch baking pans. The recipe ended up serving 12 people & they all loved it!"