"It was very, very good. I served with cornbread, doubled the recipe. I followed the directions just as they were written. I used basmati rice and it was perfect. Not too salty at all. I didn't add extra salt other than what was in the creole seasoning (I have Emeril's Essence that you can buy in the store by all of the spices.) It was easy to make"

"This was a delicious dish for cinco de mayo, I even forgot the spices on the chicken (I always forget something... and it was still fabulous!
I recommend corn tortillas because they don't get soggy like the flour tortillas have a tendency to do. Try heating them one at a time in an ungreased non-stick pan over med-high heat, flipping often, until"

"This was a delicious dish for cinco de mayo, I even forgot the spices on the chicken (I always forget something... and it was still fabulous!
I recommend corn tortillas because they don't get soggy like the flour tortillas have a tendency to do. Try heating them one at a time in an ungreased non-stick pan over med-high heat until piping hot, and "

"This was a delicious dish for cinco de mayo, I even forgot the spices on the chicken (I always forget something...) and it was still fabulous! I recommend corn tortillas because they don't get soggy like the flour tortillas have a tendency to do. I use a big can of all white meat chicken or a rotisserie chicken when I make enchiladas, saves a lit"

"This was a delicious dish for cinco de mayo, I even forgot the spices on the chicken (I always forget something...) and it was still fabulous! I recommend corn tortillas because they don't get soggy like the flour tortillas have a tendency to do. I use a big can of all white meat chicken or a rotisserie chicken when I make enchiladas, saves a lit"