If my boyfriend didn't already profess to love me he would after this. I worked with what I had on hand and had the help of a man, which meant the addition of a few gadgets, but the sourcream base gets all the credit. I didn't use cilantro and I made my sauce using half a can of green enchilada sauce, about 1/4 medium sized jalapeno, a handful of chopped onion and garlic, about 1/2 cup of sourcream, salt, pepper, cayenne, chilli powder and 1/4 teaspon cinnamon. The chicken was injected with a habanero/onion/jalapeno sauce (the man's contribution) and prepped w/ salt pepper etc. Garlic/onion/Jalapeno in olive oil heated in pan, chicken seared on both sides in pan, add chicken broth, slices of onion and bellpepper, cover and simmer like 20 min/so flipping every so often. Cool and shred--mix carmelized onions and bellpeppers w/chicken (chop first) and add any remaining chicken broth mixture from pan. Heated other half of green enchilada sauce and dipped tortillas in that, added chicken mixture and pepper jack cheese, rolled and put in dish with half of the sourcream sauce. Sprinkled cayenne over top of rolled tortillas, covered in cheese and remaining sauce. Baked 30 min, broiled on high for 5...amazing.

Reviewed On: Nov. 8, 2009

This turned out so yummy! I didn't have all of the spices, so I used cinnamon and allspice. I added about 1/4 cup brown sugar and a tablespoon or so of lemon juice as well. I didn't have buttermilk either, so I added a table spoon or so of lemon juice to the 3/4 cups milk until the milk soured instead. I only have round cake pans, so I baked it in a bundt pan for 35 minutes. This is such a perfect coffee cake, the taste of the cake is subtle so the berries really pop. I served the cake with a dusting of confectioners sugar and whipped cream

Reviewed On: Aug. 8, 2009