Reviewed: Nov. 3, 2009

This is a new favorite in my house! I did make some changes, to cut down the fat and out of necessity and it still turned out wonderful. I'm overseas and don't have accress to green chilis or enchilada sauce, so I substituted mild jalapenos and salsa (respectively). To cut down on the fat I used low fat cream cheese and reduced fat chedder, and also whole milk instead of heavy cream - it was still wonderful and creamy! Thanks for the recipe!

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heather

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Reviewed: Oct. 20, 2009

Very delicicious.

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mama2215

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Reviewed: Oct. 18, 2009

Not one that lands on my lofat recipe list, but we really liked it. We'll make it again. I did the recipe just as it was.

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Soulmt2

Cooking Level: Beginning

Living In: Peoria, Illinois, USA

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Reviewed: Oct. 9, 2009

We are a family of 6. Unfortunately on 3 out of the 6 liked this.

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VICKI

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Reviewed: Sep. 21, 2009

I made homemade enchilada sauce and doubled the mushrooms. We're a mushroom-y kind of family. I did add a bit of cilantro and lime juice. I think making your own enchilada sauce and fresh ingredients is key. This is quite good, best paired with a good rice to help sop up the juices. I liked how easy it was to pull this together with items from my pantry/freezer without much stress, even making the homemade sauce. I'll make this again for sure.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 18, 2009

My whole family enjoys this dish, including my 11 & 12 y.o nephew & neice. Tender, tasty and moist! An excellent dish served over brown rice. The last time I made it I used med/hot green enchilada sauce and added 1 TBLSP Chopped Jalepenos. That spiced it up a little, but I might add even more jalepenos next time.

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Bonnie D.

Home Town: Farmingdale, New York, USA

Living In: Rossmoor, California, USA

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Reviewed: Sep. 18, 2009

I did exactly what recipe called for--used red enchilada sauce since it wasn't specified--and served over rice--very good--can't wait for left overs

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momof4

Cooking Level: Intermediate

Living In: Mansfield, Ohio, USA

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Reviewed: Sep. 14, 2009

I just tried this tonight, and it was awesome! I jazzed it up with some yellow onion and green bell pepper. I also used pepper jack rather than cheddar and threw some refried beans ontop...Great. Am totally making this one again.

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tcmboone

Cooking Level: Intermediate

Home Town: Whiteville, North Carolina, USA

Living In: Boone, North Carolina, USA

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Reviewed: Sep. 13, 2009

Awesome awesome awesome! So flavorful, and very easy. I used reduced fat cream cheese (couldn't tell a difference) and omitted the mushrooms - although we love mushrooms, it just sounded odd in the sauce. Oh, and I used FF half and half. The sauce was very rich! I served alongside mexican rice (from a box) and black beans (from a can) - overall, a super quick dinner. My fiance loved the extra sauce over the rice. It's not the prettiest dish, but so delish!

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Sarah B.

Cooking Level: Intermediate

Home Town: Paola, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Sep. 7, 2009

This recipe was just 'okay'. I am not really sure why it has so many great reviews. It is really bland, but it was alright for one night. We probably won't have it again.

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myfoursonsks

Cooking Level: Expert

Home Town: Odessa, Missouri, USA

Living In: Fort Lewis, Washington, USA

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Reviewed: Sep. 2, 2009

This was a very good tasting recipe, everybody in my family really liked it. I will make it again. Thank you for the recipe.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Sep. 1, 2009

This was excellent! I was drawn to the dish because Fierro was my mother's maiden name, since she is a great cook this must be worth trying. Boy was I right! The only thing I would change is adding more mushrooms (if you like mushrooms). It was extremely easy and delicious!!! Definitely a repeat!

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Jaime Drew

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Reviewed: Sep. 1, 2009

This was really good! Cut the chicken in small chunks and added some sweet chile pepper from the garden instead of the mushrooms. Served with natural brown rice and hubby wanted even more sauce to go with it. I'll definitely make it again!

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Sherry

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Reviewed: Aug. 31, 2009

I think this recipe has potential, but my husband did not like it at all. I think that the cream cheese needs to be lightly melted over the stove top being being added to the rest of the ingredients because it was too chunky even after I let it sit out for two hours to soften. I'm eating the leftovers tonight with tortialla chips. I think it's a good base, but might be better with bite size pieces of chicken wrapped up in tortillas. Also, needs more of a kick. Will try some salsa with it tonight.

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LAKIM202

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Reviewed: Aug. 30, 2009

I made this recipe exactly by the recipe. I thought it tasted like nacho cheese poured over chicken. My husband liked it and had a couple of servings but he didnt think it was great. I gave it 4 stars because the recipe is good but it is just not for our taste.

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Jessica

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Reviewed: Aug. 30, 2009

I really enjoyed this meal, but only gave it four stars because it was a bit too bland for me. I added jalopenos (fresh seeded sliced) which I think made the dish. I thought mushrooms sounded weird, but they went perfect. Next time I will try to zest up the sauce a bit with some herbs.

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Lanell

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Reviewed: Aug. 27, 2009

Really liked this recipe!! I only added a little of the chili powder because I didn’t want the sauce too spicy. Just enough for me. Husband loved it as well. I added mushrooms on his chicken and then poured the sauce on top. I also added some shredded Monterey jack cheese the last 15 minutes of cooking. I served it over rice with some of the sauce poured over it. This is defiantly become a usual at my house. Leftovers tasted great!

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BOZUE

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 25, 2009

This has become a family favorite. My husband ask for it frequently. When I prepared this recipe, I did not add the mushrooms. Still great.

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rosegard24

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: Aug. 24, 2009

Really moist and flavorful. The chicken melted in your mouth. I agree with the others that this really didn't have enough kick. I used mild Enchilada sauce and next time will use hot, It makes a ton of sauce so we served this over rice.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Aug. 23, 2009

This was great! Very easy to put together, with delicious results! I used fat free cream cheese, left out the mushrooms, and only cooked for 30 min. The flavors together were great! Served this with sweet corn cake from this site. I will be making this many more times!!

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