This is really tasty. It is also really mild, so if you like spicy, I would doctor up the sauce to your heat preference. There was enough extra sauce left over to make another 9x9 pan of enchiladas (even after drowning the first 9x13 pan in sauce), so you could probably cut that part of the recipe down to 2/3rds of the called-for quantities. Or just make more enchiladas!

Family did not like this.

Great recipe!!! I doubled the sauce recipe to suit our tastes, and omitted the green onion garnish.. Will be making again soon for my husband... thanks!

We really liked this dish.

This recipe is great! I added sour cream to the filling for the enchiladas as the other Reviewers have done. The only thing I really did different was that I saute'd the green chiles and onion before adding to the sour cream sauce. I also topped with sliced jalapeno for an extra kick. This recipe is defintely a keeper!

This was a huge hit with my family and guests, very easy to make and really delicious. I'm going to add some heat next time & use fresh jalapeños in the sauce as the canned chilies were a bit too mild for me. Great recipe, I will definitely be making this again!

This was a good recipe but it was typical enchilada recipe in that it was very labor intensive, and my kitchen was a mess by the time I had it in the oven. I made it just as written and would make it again except I would leave out the cilantro, we just don't like the flavor of cilantro. My four year old liked it very much except the green onions on top, but that was an easy fix. Thanks for the recipe.

We didnt like the sauce maybe we will try again and tweak the sauce this time

This recipe was delicious. I wasn't sure how the sauce was going to taste. But once it baked in with the tortillas and the the chicken. It was Delicious!! My husband loved it!! I even made another one for close friends and they loved it too!! Simple, easy and good tasting!

These Enchiladas are so delicious. I followed the recipe exactly and my friends and family loved them. I will make them again.

Made this tonight & it was a big hit! I followed the recipe ingredients, however I made it more like a casserole by layering the corn tortillas,chicken,sauce & cheese until my pan was full. I also added more green chile as my family prefers it hot! It was easy to make & will have it again soon..thanks!

This got raves at my dinner party. I added more serranos, 8 total, and a bit more cilantro. Yummy!

wow...this is great stuff! i only used two chix breasts and added sauteed mushrooms to the filling in place of the third breast. instead of green chilis (i don't care for them), i subbed tomatilla sauce--and added a little extra. i also mixed the cilantro into the sauce so the flavor would bake through instead of possibly tasting like an 'afterthought'. added 1 tsp. cayenne and 1 Tbs. garlic powder as well. i baked with the green onions on top for the same reason, rather then adding them after the pan was out of the oven. last, i subbed panela cheese for the mozz. and sprinkled a crumbly mex. cheese on the top after i pulled it out of the oven. !magnifico! would make again in a heartbeat! p.s. makes for great left-overs as well. just *HAD* to nuke a lil sample after re-living last night's awesome experience! mmmmm. i think i'm goin' back for more.

Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat much and she all but licked the plate clean! Genuine, simple and understated flavors, that all blended together perfectly. Just delicious, and just as written, "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again!