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Reviewed: Jul. 24, 2008

These were delicious!! I used Kraft Fat Free Cheddar for the filling and used regular Monterey Jack on top. In order to make my sauce thicker I simmered the cream until it was reduced by half and then added the green salsa. It wasn't so runny doing it that way. I'll be making these again for sure!!

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Star_Eyes

	Cooking Level: Expert Home Town: Phoenix, Arizona, USA Living In: San Jose, California, USA
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Reviewed: Feb. 7, 2008

I made this for me and my husband. Being that my husband will eat basically anything, he thought everything tasted great! However, this recipe would have received 5 stars if the sauce was creamier or thicker. I even read some of the reviews before I made this dish and some people said the sauce was too thin. So as I prepared the dish, I added cornstarch to the sauce but it still would not thicken.

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Mechelle 723

	Cooking Level: Beginning
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Reviewed: Jan. 9, 2008

These are great. My only suggestion is to roast the peppers. Its also a great way to use left over chicken or even turkey.

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Halo

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: San Francisco, California, USA
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Reviewed: Dec. 19, 2007

Got lazy and instead of making individual enchiladas, lined a large baking dish with corn tortillas (gluten-free), put the chicken mixture in, covered with more tortillas and covered witht the cheese and cream and baked it, it worked well.

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Reviewer:

wereveal


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Reviewed: Dec. 8, 2007

Wonderful! I loved this. We served it with more salsa.

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MinxyBaby

	Cooking Level: Intermediate Home Town: Thunder Bay, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Nov. 26, 2007

It took a long time to prepare, but the outcome was great. The only thing that I wish could be different is a thicker sauce. My family loved it!!

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Ninette Celender


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Reviewed: Nov. 19, 2007

quick and easy...my finicky kids loved it too! Thanks!

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Reviewer:

naz


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