I changed servings to 4. I used 1 can tomato sauce, 1 can diced tomatoes crushed in processor, 3T chili powder, 1T oregano, 1/2t cumen, 1t pepper, 1/2t salt, pinch of cinnamon, 1 clove minced garlic, 1/2 onion and 1/2 green pepper. I followed directions then mixed 1/2 sauce with 1 shredded chicken breast and 3/4 cup shredded sharp cheddar cheese. Heated 2 corn tortillas in damp paper towel in micro. Put 2 heaping T down center of tortilla and rolled. Placed seam side down in sprayed dish. I made 6 fat enchiladas. Poured rest of sauce over. Topped with 3/4 cup cheese. Put on dish lid, Baked 350 for 25 min. This was outstanding! Might reduce chili powder to 2T next time. Might saute gn. pepper with onion in olive oil. This makes plenty of sauce. I could have stretched it to make 12 enchiladas.

Reviewed On: Jun. 29, 2009

I seasoned two bone-in chicken breast with salt, lemon pepper, and rosemary. Then I browned each side in one tbls. olive oil in a small skillet. With breast side up I placed spoonfuls of frozen orange juice concentrate on top, turned the heat to low and covered for 25 mins. turning once midway. This was delish! The gravy is thick and is excellent on rice and the chicken.

Reviewed On: May 2, 2009

Add a little or a lot of kick to your gravy(any gravy) by sprinkling in Tony Chachere's creole seasoning. Keep sprinkling and testing until it's to your taste.

Reviewed On: Nov. 24, 2008