Made this tonight for the first time, and loved it! Found this recipe when looking for something to do with shrimp and tortillas. I read the reviews carefully and made the following changes: sauteed two cloves of garlic with the onion; used pepper jack, sliced finely; and only used shrimp, because it's all I had. After removing the shrimp and onion/garlic from the pan, I made the sauce in the same pan in order to absorb all of the flavor. I melted the butter first, then added some Wondra flour and whisked until smooth. I then added about a cup of light cream and continued whisking, adding garlic powder, kosher salt, and dried parsley. The sauce thickened more than I wanted, so I thinned it with whole milk. I poured it over the enchiladas, then topped that with the rest of the cheddar jack and one sliced jalapeno. The heat level was just perfect, and my husband couldn't stop raving about it. Thanks for sharing the recipe! I'll be making it again.

Reviewed On: Feb. 9, 2011

I LOVE this recipe! Making it for the second time right now. It couldn't be easier, and doesn't have any ingredients that you don't probably have on hand anyway. I made only a few small changes: used 3 skinless chicken breasts (because that's how they generally come in my grocery store), I used 5 cloves of garlic and flattened them slightly with the back of a knife first, and I used light cream instead of heavy cream because that's what I have in the fridge for coffee. The sauce is lick-your-plate delicious; I'll be making this again and again. Thanks so much for sharing this recipe!

Reviewed On: Nov. 7, 2008

Very good. I made substitutions for what I had on hand: Jiffy corn muffin mix, boullion that I made into broth, and omitted the peppers. I also poured Knorr gravy mix over the top instead of cream of chicken soup, as I don't like the flavor of the soup; next time I'll make a double batch of gravy, as it could have used more. Husband and I loved the flavor of the cornbread, though I substituted poultry seasoning for sage because I realized I was out of sage while cooking. Will definitely make again!

Reviewed On: Apr. 13, 2008