This was fabulous. I was leary as well when reading it. I marinated in grill master garlic peppercorn for 12 hours. Also, I let the meat sit out 20 minutes prior to cooking. A good knife and oven are key. For those who said it was raw might need to have your oven calibrated. It was medium on the ends and med-rare in the middle. Perfection. Thanks so much.

Reviewed On: Nov. 15, 2009

This is a great recipe. I do not like oregano in soup so I used tarragon. It gives it authentic chicken soup flavor.

Reviewed On: Sep. 27, 2009

AMAZING JUST AS IS!!! This was delish. only additions were extra green onions and black sliced olives on top prior to baking. this was enough for 5 enchiladas (used 2 cups cooked ckn) but plenty for 6 people as it is extremely filling. Spanish rice (zatarains) on the side.....my fav dinner. thanks so much

Reviewed On: Aug. 25, 2009