Reviewer:

Reviewed: Mar. 15, 2011

used cream of chicken was all i had and doubled onion and red peppers as well. Also I used clubhouse Cajun as i didn't have anything else. The sauce was amazing

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Reviewer:

Karin

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Cooking Level: Beginning

Reviewed: Mar. 10, 2011

These were really good. I used pickled sweet red peppers because that was all I had on hand, but I have to admit that I was really surprised. Tomorrow I will use the leftovers and mix them with some ground beef and have a complete dinner. The sauce is freakin awesome!~ Great job Janice.

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Reviewer:

solar_biscuit

Cooking Level: Intermediate

Home Town: Ramona, California, USA

Reviewed: Dec. 21, 2010

very good! made this for dinner last night and the whole family loved it! I did add 2 cloves of garlic to it as I love garlic but all in all very tastey will deffinatly be making it again!

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Reviewer:

mamaof3

Cooking Level: Intermediate

Reviewed: Nov. 20, 2010

OMG! What a great recipe! My boyfriend LOVES western/south of the boarder cooking. When I came across this recipe I knew I had to try it for him. It was great, although, I made some subsititions (as I do for all the recipes ). I turned it in to a spicy cassarole with corn flakes on top. I will be making this again. Also it froze very well.

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Reviewer:

justlikemymama

Cooking Level: Professional

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Guelph, Ontario, Canada

Reviewed: May 7, 2008

Everyone loves this dish at potlucks. I live in New Mexico where people like more heat, so I double the amount of cayenne pepper and use Hatch Hot chile and it's still not too spicy.

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Reviewer:

Jen Payne

Reviewed: Aug. 26, 2007

This was GREAT! Made it to go with grilled steaks and mushrooms and then made it as a brunch side with Huevos Rancheros omelets. The green chilis really are the kick and I make this early and pop it in when I put on the steaks.

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