My husband and I loved this dish. I used a little less coriander and added about 2 TBSP curry and an extra garlic clove. It didn't have an Indian flavor at all. I sprinkled it with shredded Parmesan cheese before serving. The salt of the cheese was perfect. It cooked for a good 40 minutes.

Reviewed On: Jul. 14, 2007

Very tasty! We'll be making this often! DH and I both thought this could be served in a nice Italian restuarant. We added good kalamata olives, a mild domestic feta cheese, and sauted mushrooms. We also used penne pasta instead of farfalle. Turned out great! NOTE:Using 16 oz/ 1 lb. of penne was too much for my medium skillet. I ended up using 2/3 of the cooked pasta with the mixture.

Reviewed On: Nov. 21, 2006

This was a big hit at my house!! I would serve this meal for family and friends. Here are some changes I made based upon other reviews I read and my own taste. 1) Instead of boiling chicken, I bought an herb-roasted chicken from the grocery store. I sautéed the onions and peppers alone and added about 2 tsp. of taco powder at the end. After shredding the hot chicken, I added it to that pan. 2) I put some refried beans in each enchilada. 3) For a beautiful look, I sprinkled the top with sliced black olives. 4) I used about 2 cans of enchilada sauce. Very important! Spray the bottom of the pan and pour some sauce on it before adding the rolled enchiladas. 5) I used flour instead of corn tortillas. I moistened each tortilla with the enchilada sauce before putting it together. (Pour some sauce in a deep bowl and wipe the tortilla on both sides.) This helped keep the enchilada moist and tasty. This is beautiful! Let stand about 5 minutes before serving.

Reviewed On: Aug. 2, 2006