Used noodles instead of rice as a preference. Turned out wonderfully. Will make again.

This is super easy and incredibly delicious! This might be one of our favorite dinners now. Here are the modifications we made: 1. We took others' advice and put half can of red echilada sauce on bottom of pan and the second half on top of the rolled tortillas before we put the cheese on. 2. We added a can of green chiles to the filling. 3. We cooked 3 chicken breasts and while cooking them in the skillet seasoned them with cumin, black pepper, chopped onion, garlic powder, and a little chili powder. 4. By using the 3 chicken breasts and the recommended 1 package of cream cheese, along with the can of beans (we used black), and salsa we had enough filling for 10 enchiladas. There was a little filling left over that we just smeared in between the rolled enchiladas. 4. We tried to make it a little healthier by using light cream cheese, whole wheat/high fiber tortillas, and 2% shredded Sargento Mexican blend cheese. You couldn't even tell it was light stuff. This was a great dinner and we'll definitely make it again. Thanks!!

My 5 star review is only for the rub part of the recipe. I'll update it once we make the mango salsa - we just didn't have time or ingredients for it this time. The rub is absolutely incredible! We recently moved to Japan and we got some super fresh tuna down at the port. We put on the olive oil part of the rub and then went out kayaking for the afternoon. We got home and made the rub just like the recipe called for, except we left out the thyme because we didn't have it. My husband grilled the tuna steaks and it was absolute perfection. We served it with roasted garlic couscous and grilled eggplant. Everything was wonderful. Definitely have a little water on hand because the fish has kick!