Made it just yesterday for Thanksgiving and it was great. I used half dark and half light syrup. I had to cook it at least 70 min and the middle was still a bit liquidy but it tasted great. I'd recommend cooking for about 50 min then if the middle still jiggles cover it with foil and continue to cook. Watch it so that your crust doesn't burn though and definately use a deep dish pie plate.

Reviewed On: Nov. 27, 2009

Very good!

Reviewed On: Nov. 5, 2007

These are awesome enchiladas. I've had several different chicken variations and this one is the best by far. Yummy!

Reviewed On: Sep. 13, 2007