I didn't have a full 4oz of blue cheese, so I mixed in some left over feta and cream cheese as others had suggested. It definetly made more than enough for the two pork chops that I had. Next time I'll cut back on the amount of cheese I use. This is definetly not for someone who doesn't like the taste of blue cheese. I do like it, however, and loved the flavor of the blue cheese and the bacon. I omitted the chives because I didn't have any on hand. I will be making this again for sure.

Reviewed On: Oct. 17, 2009

While I often do not change the recipe much, with this I omitted a few things. I didn't marinate the chicken and I'm glad I didn't! The flavor that the chicken gets from the tomatos, onion, and green chilies is awesome. I also didn't dip my tortillas in heavy cream. When the directions called for Cream of Chicken Soup I was a little worried. I wanted to make a very authentic type of enchilada and that concerned me, but honestly it didn't take away from anything. I do feel it's a necessary ingredient though because it makes the sauce not so thin. As for the sauce, it takes FOREVER to reduce. When adding it to the chicken know that it will not be a 'paste', and truethfully, do you really want a paste?! When putting the sauce in the bottom of the pan I just strained out the tomatoes, onion, and chilies and laid them all on the bottom, then I rolled up the tortilas and poured more of the cooked sauce over them. Why add a pre-made generic tasting 'Enchilada Sauce' when you have this awesome sauce YOU MADE?! I added a small amount just because I bought the stuff, but next time it's a big ol' NO. Very time consuming recipe but VERY VERY WORTH IT.

Reviewed On: Jun. 8, 2009

I made these as directed except for the onion salt (because I didn't have any) and I didn't bake them. I used garlic salt instead. My husband and I loved these. I think a little chedder cheese sprinkled on top while still hot would make them even better.

Reviewed On: Apr. 29, 2009