Very, very rich. I liked the unique flavor of this dish, not the typical enchilada, but after eating two, I concluded it was very rich, could barely get the last bite down. I doubled the marinade as suggested but only marinated about 45 mins. I could have used a little deeper dish as there was quite a lot of sauce to pour over the enchiladas. Maybe the next time I would throw some black olives in with the chicken and cilantro but all in all, a very tasty rich dish. I would make it again. FYI - the recipe calls for Monterey Jack but mentions cheddar in the instructions. I used both. I also used the half and half and the sauce thickened quite well.

Reviewed On: Jan. 19, 2012

Very good. I think it is a great way to start the soup and then add any vegetable you may have on hand.

Reviewed On: Nov. 26, 2011

I'm totally confused by the "24" crushed graham crackers. Too vague. I have made this recipe several times and had to tweek the crust. 24 gr. crackers is a lot of cracker crumbs, but 1/2 cup melted butter is a lot too. So could someone please figure this out? Love the recipe. I get many compliments. I guess I'll look up another cheesecake recipe to see if I can figure this one out.

Reviewed On: Nov. 20, 2011