- Most Helpful
- Highest Rating
What a great dish! Nice, creamy sauce which I thought was going to be too much... but it was perfect! Made for a Cinco de Mayo family dinner and everyone loved it. I added a little more chicken (3 cups) and shredded it instead of chopping/dicing. Will keep this recipe! Thanks Karen!
Delicious! My husband and I loved it. Next time I will add a little more spice for our taste. I did use a little more chicken than what the recipe called for. Definitely a keeper!
Very delicious. I used reduced fat sour cream & margarine and my sauce was absolutely wonderfully creamy. Also, I substituted a poblano pepper for the green pepper which added nice flavor, not spice.
Exceptional - family loved it. I did add a 1/2 teaspoon of cajun spice to add a bit of zip since previous posts seemed to feel it was a bit mild. Definitely worth the prep time. Worthy of a dinner party!
Made this exactly as written and we both really enjoyed the end result. Leftovers taste great too. I will definitely make this one again.
Excellent. My husband and I loved this. I think the secret is to use full fat ingredients. I made it once before w/ low fat cheese and it wasn't nearly as creamy and tasty.
I had some leftover rice so I doubled the sauce and put the rice in the bottom of the pan with a little of the extra sauce and just followed the recipe from there. It was a big hit with everyone, including my husband who hates Mexican food.
Amazing both me and my husband really enjoyed this we were surprised at how tasty it was, not quite as HOT as I would like it but the taste was that good I didnt mind that..... Thank you for sharing this great recipe
This is a very good recipe. I wouldn't change a thing.
Sooooooo delicious. I had no coriander, so I used a shake of thyme and a sprinkle of curry. And no green chilies so I used extra green peppers, but definitely will make again! A++++++++++ Thanks for posting this!