This recipe gets five stars simply because it is so easy! Only thing I did differently - Didn't have lemon pepper so just used plain pepper and I put the tenderloin back into the sauce and simmered for a few minutes to infuse the flavor into the meat. So easy and delicious!

Reviewed On: Sep. 20, 2009

I've made this several times now and it's a regular in our rotation. I make it exactly as written. If you add the peppers they tend to overwhelm any leftovers eaten the next day.

Reviewed On: Jun. 16, 2009

In the interest of saving time and because I had it on hand I used two cans of Kirkland premium chunk chicken breast. I also substituted red enchilada sauce in place of taco sauce. And although the flavor was good it was too watery so next time I will omit the water. The tortillas stuck to the pan so I will also coat the bottom with sauce or use cooking spray. It was an easy (I guess because I used canned chicken!) and tasty meal.

Reviewed On: Jan. 29, 2009