After reading the other reviews, I incorporated several changes. First, I added two cloves of garlic with the onion and used only shrimp (an entire lb. because it's what I had on hand). For the sauce I made a double batch and added a little flour to the butter, then added the half&half and sour cream - whisking constantly until it thickened (had no problem with curdling). Upon tasting it I substituted cilantro for the parsley and added chili powder, cumin, red pepper flakes and regular kosher salt instead of garlic salt. Mixed some of the sauce into the shrimp filling and filled tortillas as directed (could only fill 5 tortillas). Reserved some sauce and poured the rest over the filled tortillas and topped with additional cheese. Husband thought it was great, kids were so-so, but ate it nonetheless! Original recipe definitely needs to be kick up-but was a good base to start with.

Reviewed On: Aug. 3, 2005

I had forgotten that I made this and stashed in the freezer until I found it this weekend. Followed the recipe exactly and it was delicious! We have had a very hot and humid summer and this was such an OH so refreshing treat. Can hardly wait to enjoy another glass of it tonight!

Reviewed On: Jul. 18, 2005

As written - 3 stars, however I made the following changes. First, flattened the chicken, and then breaded etc... Browned the chicken in butter and olive oil, removed and then deglazed the pan with white wine, followed by lemon juice (2x more), and chicken broth (not from bouillon). Added chicken back in along with a jar of artichokes, simmered for about 10 minutes and then stirred in capers at the end and seasoned with salt and pepper. Served with roasted spinach! Now it's 5 stars!

Reviewed On: Jul. 11, 2005