Cooked this for a dinner party and it was a big hit. I did half the sugar and tear the bacon into pieces rather than laying the strips of bacon across the beans.

Reviewed On: Mar. 17, 2010

This recipe rocks! I made this for my husband and I and we both fell in love all over again! We grilled the chicken on the grill on kabob sticks and I used the same marinade recipe for the yellow squash I made. There was plenty of peanut sauce left over that the next day, I chopped green peppers and onions, sauteed chicken in half of the sauce and then threw in the veggies and some ginger and simmered for 10 minutes. Topped it over rice. Another fantastic dinner!

Reviewed On: Aug. 16, 2009

I was worried about how the recipe was going to turn out since it was my first time making enchiladas of any sort and I skewed from the original recipe quite a bit. I wanted to make enough for 10 enchiladas and I had the PERFECT amount. I followed Caren's changes to the recipe. I didn't have enough heavy cream so I mixed it with 2% milk to make it about 2 1/2 cups worth. I used 1 package imatation crab meat that I shredded with my hands and almost 3/4 bag of jumbo shrimp cut up into pieces. I used cornstarch instead of flour to thicken the sauce some. I didn't add sauce to the enchiladas like Caren did. I didn't want it any messier rolling them up. So I just poured the entire amount over the enchiladas ensuring to get the sides. I was able to stuff 10 enchiladas into the 9x13 pan. With about 8 minutes left in the cooking process I topped some cheese on top of the sauce and when it was done cooking, I placed sliced avocados on top. The enchiladas came out VERY tasty and moist!!! LOVED THEM!!! I paired the dish with black beans (with sprinkle of cheese on top) and spanish rice. My parents and husband claimed it was restaurant worthy! They were quite impressed.

Reviewed On: Jun. 3, 2009