Reviewed: Aug. 3, 2009

Different, but good. I had tons of left overs.

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Jen Cantrell

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Reviewed: Jul. 27, 2009

This is my first review, but this recipe was so good and easy that I just had to report. I used FF cream cheese and FF half an half instead of cream and it was wonderful, served over a bed of brown rice. I'm sharing this one with friends!

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Sarah

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Reviewed: Jul. 24, 2009

This was delicious!! My family loved it. my family likes spicy things so i added a tad of hot sauce to the recipie. Made all the difference in the world!

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Monique Allen

Cooking Level: Beginning

Living In: Conyers, Georgia, USA

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Reviewed: Jul. 22, 2009

I followed the directions as written and this was great! My family loved it and it was easy to prepare. It's a keeper!

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Jeanne

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Reviewed: Jul. 21, 2009

This was really easy and one of the best dishes I have ever made. I lightened up the recipe using reduced fat cream cheese, reduced fat cheddar cheese and instead of heavy cream I used fat free half and half. The healthier version turned out to be wonderful and each serving has about 300 calories 11 grams of fat and 35 grams of protein. I will for sure be making this again and again.

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ramsey

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Reviewed: Jul. 17, 2009

I followed the recipe except I used cooked shredded chicken and served it over rotini pasta. Delicious!!!!

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Kelee

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Reviewed: Jul. 16, 2009

Very Good! I used 1 whole can green enchilada sauce, a small can of mushrooms and light cream. The only thing I would change next time is to brown the chicken with a little garlic powder,salt and pepper.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Jul. 15, 2009

So tasty, kids loved it. We didn't have cream so I used milk, and it was great. Some people said it was too thick, and I wonder if using milk helped that problem . . .

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Emily S

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Reviewed: Jul. 14, 2009

A BIG hit with the family. They loved the zippyness. I forgot the cream and it still turned out great!

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klafasil

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Reviewed: Jul. 13, 2009

It was delicious! Even my 17-month old that eats nothing had a few bites and didn't spit it out. My husband hates cream cheese so I didn't tell him it was in here and I don't think he even noticed. I did add a little extra enchilada sauce (green) and about 3 TB of salsa so the sauce was a bit runny. Next time I will try red sauce. I saved the extra sauce for pasta tomorrow.

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Tammy Dunst

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Reviewed: Jul. 13, 2009

Really good! I used Fat Free half and half to reduce the fat and it still had great flavor. I used Meundo Mix Chili in place of traditional chili powder. I omitted the mushrooms just because my family do not care for them. I am sure if you follow the recipe exactly as written it will come out great. I just wanted to make a few modification based on my personal preferences.

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MYLESF

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Jul. 9, 2009

This recipe was good enough for me to actually log in and rate it. That's kind of a big deal. Sooo good.

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miriamtribe

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Reviewed: Jul. 9, 2009

Couldnt be easier! Very good! I followed the recipe exactly as written.

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booksk1

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Reviewed: Jun. 30, 2009

Really tasty! But next time I will use less cream and more enchilada sauce...

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KisstheCookKT

Cooking Level: Intermediate

Home Town: Placentia, California, USA

Living In: Wrightwood, California, USA

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Reviewed: Jun. 20, 2009

Very good, but the sauce was a little too thick.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Jun. 15, 2009

I loved this recipe. I didn't have any cream so used a little milk and it was still great. The recipe didn't specify red (probably meant red sauce) or green sauce so I used green it's my preference. It made a lot of sauce so I used some on baked potatoes the next night and on pasta the following night.

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CANDYLADY50R

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Reviewed: Jun. 14, 2009

I knew I would love this recipe, since the sauce is almost identical to our favorite dip, haha. This was awesome! I bought a bigger can of enchilada sauce, using the rest of it for the rice. This is a keeper!

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Jun. 13, 2009

I skipped the mushrooms (hate them!! ick!! ick!) and this was incredible! Step-son, who insists he doesn't like enchilada sauce, ate half the pan. The rest of us would have too if he didn't beat us to it. I made it for the first time last week and am making it again tonight, only tonight I'm making a double recipe!

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Sheila T

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Wakefield, Rhode Island, USA

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Reviewed: Jun. 8, 2009

The recipe didn't specify to use red or green enchilada sauce - I used red b/c that's what I had. Just used whole can of sauce and next time I would just use the whole (1/2 lb) pkg of fresh sliced mushrooms. I omitted the chili powder because used HOT enchilada sauce and thought there would be enough spice (turned out great). This was simple and so delicious! Wonderful over rice to soak up that great sauce. Not very pretty to look at, so wouldn't serve to company though.

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katiekat1180

Cooking Level: Beginning

Home Town: Mesa, Arizona, USA

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Reviewed: Jun. 8, 2009

Wow! The flavor of this sauce is awesome. I followed all of the directions except I used chicken leg quarters (as I didn't have any breasts). This is definitely a keeper.

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