I was happy to find a quick enchilada sauce that tastes so good. Thanks.

Reviewed On: Jul. 7, 2011

this is a good base recipe. I added three cloves of minced garlic to the mushrooms when they were nearly done. Then after removing the mushrooms I deglazed the pan with the broth and sherry. I added a dash of salt and pepper to that, along with one sliced jalepeno, and let it sit while I put the chicken into the baking dish. I spooned the mushrooms over the chicken, poured the broth/sherry mixture over that, then the butter over that. Baked for about 25m, then uncovered it and sprinkled fresh grated parmesan over the whole thing. Baked it for another 10-15m. Served it over rice. Came out good! Not for girls and sissies, though! ;) If you have a tender palate, maybe try half a jalapeno.

Reviewed On: Jun. 9, 2011

I made this, exactly as written, and it came out much too thin for my taste. Don't know what went wrong! If I try it again I guess I will go easy on adding the liquid; don't know what else to do.

Reviewed On: May 13, 2011