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"I HIGHLY recommend this recipe! It's so very easy and turns out great! After the chicken is done cooking, I take it out and shred it. I reserve some of the juice and use it to make rice. Put the shredded chicken in the rest of the juice to finish cooking. Now you have flavorful chicken that you can put in enchiladas, tamales, quesadillas, on ..."
"WONDERFUL recipe! I especially appreciate the fact that you can control spiciness and sodium. The flavor is delcious. For more of a creamy casserole effect, I melted 4 oz. of cream cheese into the sauce. I also agree with other reviews to double the recipe for a 9x13 pan. I mixed part of this sauce with my shredded chicken to stuff the tortil..."
"We really enjoyed this recipe and it turned out great. I might suggest pricking it with a fork before baking it. I also put it in the oven for about 5-6 minutes before putting the toppings on. Since it's such a thick crust, this helped it not be soggy."
"These came out SO delicious! The only changes I made was I used half shortening and half butter. I also added chopped dates and dried cranberries. I'm sending these to my Grandpa for Valentine's Day...as long as I can stop eating them first:) He's going to LOVE them!"