This was great. As we all do...I customized to taste and what I had avail. I used taco sauce rather than enchilada since that is what I had. Best mexican rice I have ever made. Used less chicken and more beans and rice instead. Also baked at 400 rather than fry. At the end I put a little slice of queso quesadilla cheese on each chimi. and cooked for maybe 5 minutes more to allow the cheese to melt. Absolutely wonderful!

Reviewed On: Nov. 3, 2009

I love this recipe. The only change is I don't add the water. A favorite that is most often in my fridge and goes well with sea salt pita chips for a snack.

Reviewed On: Feb. 14, 2009

This was very good. I made it as is wanting to know what I was starting with. I did use ground ginger so used less than recipe calls for. Also used dry cilantro- about 1 Tbsp. I would agree to use less honey (next time I will try 1/4 cup) and leave the rest as is. I did make fresh salsa and seasoned my chicken with fajita seasoning. We both loved it!

Reviewed On: Feb. 8, 2009