I am a Nanny so making good quick food that 3 kids ranging from ages 3 to 14 would enjoy does prove difficult. But let me tell you I have to end up doubling this recipe since everyone takes doubles on enchilada night. I do spend alot more time focusing on the chicken as I do with every recipe, since I hate bland chicken. I cube the chicken and cook with onion, diced tomatoes and green chiles, in about an inch water with bouillin and spices. I put the same spices in with the sour cream mixture, though I make my own cream of chicken soup with broth and roux. I also put tomatoes in with the sour cream as well. After the chicken is cooked I shred and stuff! Wonderful recipe I make at home and at work. Give it a try!

Reviewed On: Sep. 22, 2009

I have made this recipe 4 times already and everytime I put my own spin on it. The largest problem I had with this recipe was the chicken having no flavor. I finally pan fried the chicken, shredded it and used it that way. I also added 1/2 a cup of onions and 1/2 cup of mushrooms added with butter to the pan the chicken was fried in, after draining the oil, keeping the drippings. To get the cup of broth I mixed in water with the onion and mushroom mix, then added that liquid to the rice to flavor it. The taste is perfect and definitely a winner. I recommend using this recipe as a base and working your own flavors into it.

Reviewed On: Aug. 9, 2009