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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SaraJ23

Cooking Level: Beginning

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Reviewed: Aug. 22, 2009

This turned out really good! however, I forgot the cream cheese and just used the half and half, but it still tasted very good. I'm thinking of actually using the sauce as a dip for a party we have coming up, and this time I might remember the cream cheese, and it would probably make it more of a "dip" like consistency!

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AllisonZ

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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Reviewed: Aug. 20, 2009

This is really easy and very tasty. Only change is switched heavy cream for half and half. My husband love it and so did I.

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KRISTIN92078

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Reviewed: Aug. 20, 2009

This is a very tasty meal. I must agree that it is not very spicy and would use hot chilies if you're looking for a kick. The featured recipe makes A LOT of sauce, probably a few more than 6 pieces of chicken are needed. I would also say that the sauce would be a huge hit at a party with some tostitos!!

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irishblue82

Cooking Level: Intermediate

Home Town: Troy, New York, USA

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Reviewed: Aug. 18, 2009

This is really good. I cooked this for dinner tonight and it was quick and easy. The chicken came out perfect, very moist. The sauce is great over rice. I did the recipe exactly as printed and it is definitely one for the recipe box. Thanks Kerri.

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Learning2Cook

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Reviewed: Aug. 17, 2009

This really is very good, however we were surprised how *not* spicy it is. Next time we will definitely use the medium or hot enchilada sauce if that's even enough. The cream and cream cheese really take out any of the heat in this dish. One more thing, next time I will dice the chicken as the flavor is so much better when the sauce surrounds the chicken. With those changes (for me), this is a keeper! Thanks Kerri :)

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Laura

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Clermont, Florida, USA

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Reviewed: Aug. 16, 2009

It's like a chicken enchilada without the tortilla! My boyfriend and I love this recipe. I especially like it because the ingredients are simple and it's easy to make. We add a little hot sauce to the sauce to give it a little more of a kick.

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DaniRose

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Reviewed: Aug. 13, 2009

This dish was pretty awesome folks, I have to say that it was one of my favorite tasting dishes. Also, add rice to the bottom of the pan for that soaked up goodness.

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clamsauce

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Reviewed: Aug. 12, 2009

The only real change I made was baking the chicken for 10 minutes longer than recommended and it was still very tender. I used medium red enchilada sauce this time but I'm curious to try it with the green sauce. All in all this recipe was delightfully different from our regular baked chicken recipes and it was quick and easy too!

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whoamamma

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Reviewed: Aug. 10, 2009

This was delicious and easy. It was awesome as leftovers (5 star) and pretty good the first time around. (4-4 1/2) I did end up cooking it a little longer since I wasn't sure if 40 was enough. (Thick breasts) The chicken was very, very tender. Thank you.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 9, 2009

Fantastic! I omitted the chiles and mushrooms and used paprika instead of chili powder since I didn't have any on hand. Baked for exactly 40 minutes after pounding chicken and it turned out moist and delicious. I served it with Cauliflower rice (minced cauliflower with butter, garlic and parmesan) and roasted tomatoes with mozzarella and olive oil since I'm on a low carb diet. Yummy and so easy!

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PUGSIMON

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Reviewed: Aug. 8, 2009

I made this for my husband and it literally brought tears to his eyes, it tasted so good. I pounded the chicken flat, and cut the breasts in half (they're so big these days!) and served it over wild rice. Easy and outstanding flavor! I think the next time I make it I will use chicken thighs since they are less expensive and the end result will be a little more moist.

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Jessica150

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Reviewed: Aug. 7, 2009

I made this last night upon recommendation of a friend, and I served with vigo yellow rice upon her recommendation. I actually made the yellow rice, cut up the chicken once it was cooked and mixed it all together. It was very yummy, but I think next time I will try cutting it up and serving it over white or brown rice for a variation.

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CookingMommy

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Reviewed: Aug. 6, 2009

This was a fabulous and EASY casserole dish. I used chipotle chili powder for a smoky taste, and as recommended in another review, used half and half in lieu of heavy cream. It was great!

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dawn

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Reviewed: Aug. 5, 2009

This was very good! My husband loved it, I wish I would have served it over rice though, next time I think I will try that and shred the chicken

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sara_a1982

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Reviewed: Aug. 4, 2009

Must serve with Spanish rice. So yummy!

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Bird

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Fierro Chicken

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