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EZimmerman
 
Member Since: Feb. 2000
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Recipe Reviews 16 reviews
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Chicken Enchiladas II
I make this often - I use the Pepperjack Cheese soup (2 cans) and combine it with about 1 cup of sour cream. I put a little of this into the chicken mixture and some cheese into the tortillas before rolling. Pour the rest of the sauce over and put cheese on top. The spicy soup makes the difference!

0 users found this review helpful
Reviewed On: Oct. 23, 2008
Slow Cooker Chicken Creole
I have made this several times - I use 4-6 boneless breast halves, double tomatoes and celery. Added several jalapenos - even some habaneros. I only cook mine on low for 5-6 hours, but I have a newer model crockpot: I think it cooks faster. Served over brown rice - excellent flavor.

2 users found this review helpful
Reviewed On: Oct. 6, 2005
Chicken Enchiladas V
I make these a lot: I have started using the Southwest pepperjack soup instead of cream of chicken. I double the sauce. I also use chopped jalapenos instead of green chilis.

1 user found this review helpful
Reviewed On: Aug. 2, 2005
 
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