If you put the cookie dough in the refrigerator for at least 10-15 minutes, the dough will lose its stickiness. Promise!

Reviewed On: Aug. 28, 2009

I enjoyed making this in the crock pot because it made life so much easier. :) I think the problem many people are having with thinness is the size of the potato. Some of the reviewers claim to be experienced. An experienced cook knows to cut back the amount of liquids depending on the size of the potatoes, correct? Just a thought. :) I used 3 large Idaho potatoes. I used 1 cup of water and 16 ounces of broth (AKA chicken bouillon in my house). I filled a bowl with 1.5 cups of half and half and 12 ounces of milk. I used the majority of it depending on the thickness I personally wanted. I was too tired to cut up onions, so I used onion powder. I also did the same with the bacon as other reviews stated. Topped with cheese and sour cream and bravo!

Reviewed On: May 8, 2009

I have made this recipe several times, and I was never a fan of chicken enchiladas before (only beef). I recommend following the recipe as is. I do not think it is necessary to change the taco sauce to enchilada sauce. It will give the meal a completely different flavor than what it is supposed to taste like in this recipe. Definitely one of the few recipes on allrecipes that deserves the 5 stars with NO changes made by reviewers!

Reviewed On: Mar. 8, 2009