This sauce was sooo good! I made shrimp and crawfish enchiladas last night and served this sauce on the side instead of sour cream. It added a wonderful flavor to the enchiladas. Everyone raved about it and asked for the recipe. I used about 1/4 cup of lite sour cream, used lite cream cheese, and used about 1/2 bunch of cilantro. Great recipe...one I will make many times in the future.

Reviewed On: Mar. 25, 2004

I made this for the second time last night and I have to say that both my husband and I enjoyed it quite a bit. I used reduced-fat sour cream, 1/3 cup of butter, low-sodium reduced-fat cream of chicken, 2/3 cup milk, and a little garlic powder. I think that I will use a little more garlic and dill next time because it is still a touch bland to me. I ate the leftovers for lunch today, and they were just as good, if not better, than the casserole was last night.

Reviewed On: Jan. 27, 2004

I made this the other night and both my husband and I thought it was very good! My 2-yr-old even liked it and asked me what it was. I used both crawfish and shrimp, added 3 cloves of garlic, and added about 1/4 teaspoon of cayenne (could have used more though). I seasoned the crawfish and shrimp with some Old Bay seasoning beforehand as well.

Reviewed On: Jan. 16, 2004