Reviewed: Oct. 31, 2009

Pure AWESOMENESS!!! I made the recipe as stated but halved the cumin. I also seeded the chipotle chilis so they wouldn't mess with the texture. My husband loved them he said the flavor was great but he didn't like the feel of the veggies. I knew he was like that so I browned the onion and bell pepper which added a great flavor element but next time after doing that I will hit them with the blender stick or food processor before mixing with the chicken. I also added some garlic powder to the mix and the sauce. And you definitely need a little more sauce, I just poured more cream over after topping it with the cream/broth combo in the recipe...maybe 1/2 cup or so. So to some it up these were awesome and will be my go to enchiladas. Thanks for such a great recipe!

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ramseygirl

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Reviewed: Sep. 17, 2009

I totally enjoyed this recipe! I cut it in half since my kids don't eat ANYTHING! It was nice and moist inside. I didn't make the white sauce bec I didn't have whipping cream. Instead I added a bit of salsa w/ cheese to top before baking. My husband and I like things a bit more spicey than this so I'll prob add another chipotle pepper and/or jalapeno next time. You should definitely try this!

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KTOBY

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Reviewed: Apr. 19, 2009

Thank You Molly! I cut the recipe in half and still had a tray of enchiladas. I agree with doubling the whipping cream and broth although I stayed true to the recipe first time around. My company also loved this recipe. I used authentic flour tortillas. The flavor was wonderful. I made the base a day ahead and rolled them the day of serving. Left them without the cream/broth until time to go into the oven. Exceptional!

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Donna

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Reviewed: Apr. 11, 2009

These were excellent for me. The wife and kids thought they were spicy. I really enjoyed how the tortillas firm up as if it was fried. Next time I guess I'll leave out the chipotles and maybe find mild green salsa. (Which I couldn't find) These are a little bit of work, but worth it. I ended up with 10. (I think my chicken breasts were bigger than the norm)

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 29, 2009

This chicken mixture is SUPERB,... and the adobe peppers make it!!! The sauce needs a little work,... I made mine with a little cream cheese and sour cream,...

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HEATHER4SURE

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Reviewed: Mar. 15, 2009

This recipe is perfect! OMG, the filling is unbelievable. The only thing I did different was to not use the red bell pepper. I don't know what people are talking about with the sauce being too thin...it was perfect when using the exact proportions as written. Too give this an extra kick, try adding a dollop of sour cream on each serving. I thought I had the best chicken enchilada recipe. Not anymore! This is my new one!!! Thanks for a great recipe! You know, I just went back and read the opening paragraph where the author said she usually doubled the whipping cream and chicken broth. I think that would make this recipe PERFECT! Just wish I had read that part before I made this batch, which by the way, made TWO complete meals for a family of four. I cooked one pan and froze the other.

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Sassbucket

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Mar. 12, 2009

This recipe is very good, although I made quite a few alterations to make it better and easier.

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djl729

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Reviewed: Jan. 26, 2009

One way to thicken the sauce is to use sour cream instead of whipping cream.

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NancyRosenberg

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Reviewed: Oct. 9, 2008

I had to make a few minor adjustments due to what I had on hand - regular salsa, jalapenos, and Mozzerella and extra-sharp Cheddar. Oh, and I used McCormick's chipotle pepper powder. I thought the cream/broth would be too thin, so I heated it up, and stirred in some more cheese. Much better! Thanks, Molly!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 4, 2008

I'm not a huge Mexican food fan but I really enjoyed this... my husband liked it too!

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ETAINL

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Reviewed: Jul. 24, 2008

These were delicious!! I used Kraft Fat Free Cheddar for the filling and used regular Monterey Jack on top. In order to make my sauce thicker I simmered the cream until it was reduced by half and then added the green salsa. It wasn't so runny doing it that way. I'll be making these again for sure!!

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Feb. 7, 2008

I made this for me and my husband. Being that my husband will eat basically anything, he thought everything tasted great! However, this recipe would have received 5 stars if the sauce was creamier or thicker. I even read some of the reviews before I made this dish and some people said the sauce was too thin. So as I prepared the dish, I added cornstarch to the sauce but it still would not thicken.

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Mechelle 723

Cooking Level: Beginning

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Reviewed: Jan. 9, 2008

These are great. My only suggestion is to roast the peppers. Its also a great way to use left over chicken or even turkey.

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Reviewer:

Halo

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 19, 2007

Got lazy and instead of making individual enchiladas, lined a large baking dish with corn tortillas (gluten-free), put the chicken mixture in, covered with more tortillas and covered witht the cheese and cream and baked it, it worked well.

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