Reviewed: Apr. 4, 2012

Very tasty combination. I added a couple tsps of cumin for a more authentic Mexican flavor. Served with shredded lettuce, tomato & salsa de casera for a little heat.

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Reviewer:

jo-in-mexico

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Reviewed: Mar. 18, 2012

This was great! I used Turkey Tenderloin instead of chicken. It turned out wonderful. I also just threw all the ingredients into the pan and let the dressing flavor the veggies. I added some spanish rice and black beans for my husband. He couldn't stop eating. Thanks for the recipe Marlene!

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Reviewer:

roxymarieee

Reviewed: Mar. 14, 2012

Made these last night and they were awesome! I added a little crushed red pepper just to spice it up a little, but other than that I followed the recipes exactly and there were no leftovers. Bravo!

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Reviewer:

AprilD

Reviewed: Oct. 4, 2011

This is really good....only thing I did differently was to use a bit more chicken....easy and good!

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Reviewer:

Martha and her daughter

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: May 2, 2011

Love it, Love it, Love it

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Reviewer:

CoralLynn

Reviewed: Dec. 2, 2010

Mmm! These were so good! I took out the peppers (personal preference) and served with avocado, tomato, Romaine lettuce, sour cream and Parmesan (or cheddar) cheese. So easy and great!

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Reviewer:

Lauralee

Reviewed: Nov. 13, 2010

This was excellent!! I marinated the chicken overnight and added shredded cheese and sour cream. Thanks for the delicious recipe!

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5 users found this review helpful

Reviewer:

shelly

Reviewed: Nov. 3, 2010

Creative recipe, but didn't really do it for me. I guess it could be good for kids, since it's not spicy. I did like the idea of marinating the chicken in italian dressing. Kind of a kitchen sink recipe, to me.

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5 users found this review helpful