I seasoned the chicken ahead of time in a zip lock bag, using garlic power, onion powder, Mexican seasoning, oregano, salt and pepper. I let it marinade for about two hours. I used 1 jalapeno and my store only had large green chilies of which I used two. I followed the recipe and then added a can of fire roasted green chilies to the mix. For the sauce, I sautéed ¼ of an onion in the butter, omitted the sour cream, added cumin, cilantro, lime and 1 can of store bought green enchilada sauce (OMG! I could have licked the saucepan). I shredded the chicken as opposed to chopping. I grated some cheddar and added it along with mozzarella. I spread sauce over the first layer of tortillas before adding the chicken mixture and cheese and alternated that method until I ran out of chicken. I think this is an outstanding recipe even if I haven't even taken it out of the oven yet!

Reviewed On: Feb. 16, 2009