This was SO good. I made it as a side dish with grilled salmon and it made a perfect, quick summertime on the patio. The only change I made is I warmed the tomato/olive oil/basil/garlic mixture over low heat - just because I love slightly cooked tomatoes! I used a bit less gorgonzola just to make it healthier. The cheese melted slightly and it had a great consistency and awesome flavor. The leftovers tasted great cold too. I will definitely be making again soon - THANK YOU!!

Reviewed On: Jun. 17, 2009

I made these last night and both my boyfriend and I loved them. I did double the sauce recipe and used 1 can cream of chicken, 1 can mushroom - I think this was a little too much sauce, but I think just 1 can would be too little. I used regular onion because the store was out of green - tasted great. And I added a little taco seasoning to the sauce which was really good. For the chicken, I just shredded one whole rotisserie chicken. I also used corn tortillas. They came out great, although a little messy getting them out of the pan - I don't think I let them sit long enough after coming out of the oven. I'm giving this 5 stars because it was a cheaper, healthier way to make our favorite dish Enchilada Suizas from "On the Border"!!

Reviewed On: Nov. 4, 2008

Excellent, easy side dish. I followed the recipe exactly, but I used Yukon Gold Potatoes because that is what I had on hand. I've found the gold potatoes have such a natural, buttery flavor you don't even need the butter. So next time I'll make it without the butter for an even healthier side. I ate the leftovers cold today and they were great too!

Reviewed On: Sep. 5, 2008