Lovely, easy, fast.... great recipe! Definitely let them cool before eating (if you can manage!) as the taste and texture are perfect at that time. Only thing I changed was they got coated in the margarine/sugar mix rather than just the tops dipped. Made it more like those donuts you get at the carnivals! Thanks!

Reviewed On: May 1, 2011

Thanks for the recipe. I just made this last night and the only thing I changed was adding a touch of white wine to the sauce. I did find that there was definitely room for more flavour! Next time I will follow other suggestions and add bacon to the mix (and using the same frying pan for the chicken!).

Reviewed On: May 1, 2011

Great recipe!! I used the flour tortillas, which ended up having a super soft (almost) soggy texture(was still very yummy)...maybe corn tortillas don't have that? I didnt shred the chicken, merely cut it up into very small pieces and that worked well. I used half milk, half enchilada sauce, cream of chicken soup.... instead of canned chilies used 2 fresh chilies, one half fresh jalepeno and WOW. Even my extremely picky nearly nine year old niece loved it. This dish freezes well, too. Will certainly use this recipe again. Thank you so much!!!

Reviewed On: Aug. 31, 2003