Ok... I think I may have rated another similar recipe by accident...but...if not, a repeat ain't gonna hurt! This is an awesome recipe just as it is. Only thing I added was mushrooms (baby bellas) because I like 'em; used a merlot for the wine. Excellent! Will be making again and again. Everyone loved it.. the semi-Italians in the family, the rednecks, the grandkids..

Reviewed On: Dec. 2, 2009

Tasty gets 4 stars, .. BUT... enchilada sauce definitely needs doubling (ran out and had to send someone to the store, delaying dinner with other "timed" dishes I planned to serve this with). Would be easier to buy a couple of large jars of enchilada sauce and call it a day. Also, there is confusion on the cook time per recipe as printed. Header says cook time is 35 minutes, instructions say cook 20 minutes then let sit for 5. 15 minutes can be a BIG difference in many dishes. Split the difference and cooked for 30 minutes. Rated 3 stars for recipe inconsistencies.

Reviewed On: May 5, 2009

Couldn't find garlic-herb cream cheese spread, so used onion-chive version and added a little garlic powder to it.. was very, very good. My family deemed it a "keeper", which means make it again soon! The sauce is exceptionally nice paired with the salmon. Thanks for sharing this recipe.

Reviewed On: Apr. 1, 2009