I used this seasoning for Tilapia instead of Chicken. I also sauteed it in a non-stick pan with olive oil, as I don't have a cast iron skillet. I have a very happy hubby (sounds like a song title!) sitting next to me, he said "wow that's great fish... what'd you do to it" :-) Thanks Karena for a simple tasty seasoning for chicken or fish!

Reviewed On: Nov. 21, 2009

It seems we constantly hear to eat "fish, fish and more fish"! And with Salmon leading the nutritional pack I set off in search of a recipe my husband and I couldn't rationalize our way out of... ha! My tips are: I use Sea Salt -- great flavor. I also used Tamari in place of Soy Sauce (it's still soy sauce, just a much smoother version). Agave Nectar is so much easier on my blood sugar than brown sugar, and it sweetened it just fine! And there are some that leave out the red pepper flakes, but be brave :-) It looks like alot, but the flakes don't make it THAT spicy, just adds to the flavor. Thanks for a restaurant quality recipe Christine!

Reviewed On: Aug. 21, 2009

This really is very good, however we were surprised how *not* spicy it is. Next time we will definitely use the medium or hot enchilada sauce if that's even enough. The cream and cream cheese really take out any of the heat in this dish. One more thing, next time I will dice the chicken as the flavor is so much better when the sauce surrounds the chicken. With those changes (for me), this is a keeper! Thanks Kerri :)

Reviewed On: Aug. 17, 2009