I added black olives and this was quick, easy, and delish! Even BETTER the next day!

Reviewed On: Aug. 18, 2008

Terrific recipe, Amy! I reduced the garlic salt in the marinade, and doubled the sauce recipe as others suggested. I made another couple of modifications to use things that I had on hand. I used a 29 oz. can of sliced peaches instead of the pineapple. ( sorry Amy, a great recipe like this always inspires me to adlib, and I didn't have pineapple! ) I reseved the peach syrup, as others had said that their sauce was too runny. I also chucked in the last 2 ozs. of a jar of mango / pineapple salsa, and a dab of cranberry & fig preserves. When you have dabs of jelly lurking in the fridge, this is a great type recipe to use them up! One other tweak that I did was to add a couple of dashes of worcestershire and a couple of generous squirts of hot chili sauce, as we love things sweet AND spicy. You can usually find hot chili sauce in the chinese food section of your grocery store. It's a very flavorful sauce that isn't real hot unless you use too much! Served this over a bed of white rice and, oh mama, dat's tasty!

Reviewed On: Aug. 18, 2008

This is so-o-o-o-o yummy! I didn't have the canned green chilies, so I substituted 1/4 cup of salsa, plus a dollop of chili paste & about 1 tbl of chili sauce ( we like our food pretty zippy!) I also used corn tortillas, so it had more of an authentic enchilada casserole flavor. If your're watching carbs, the corn tortillas are a better choice. This is a great winter dish / comfort food that I'll definately make again. It's fast, easy, & tasty!

Reviewed On: Aug. 6, 2008