Reviewed: Sep. 26, 2011

I cook authentic Mexican all the time and this was the first white-washed recipe i have enjoyed.. as well as hubby who is anti-americanised spanish food... i used mozzarella because thats all I had and NO SOUR CREAM OR OLIVES because that is just a disgrace! lol well I will tweek it a little next time I will be making my homemade enchillada sauce and fef try using rotisserie chicken think it might have better flavor.. but was definetly something different and yummy!

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Reviewer:

mrsmorales143

Reviewed: Sep. 21, 2011

This recipe was by far my favorite!! Amazing!!! I cooked the chicken in the slow cooker the night before seasoned, a can of chicken broth & a few dashes of chicken bouillon. The chicken was tender and fell apart & had a lot of flavor!! I followed this recipe minus the olives. I used 10 large poblano peppers( which I grilled) took out most of the seeds. We like it spicy. Medium enclilada sauce served with spanish rice and refried beans. My husband loved it!1 I can't to make this again!!

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Reviewer:

dubhgael

Living In: Atlantic Beach, Florida, USA

Reviewed: Mar. 20, 2011

Loved it! Very delicious.

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Reviewer:

furiousrose

Living In: Colorado Springs, Colorado, USA

Reviewed: Oct. 4, 2010

very easy meal to prepare. i had a rotisserrie chicken that i used to cut down on time, also used green enchilada sauce. very good and will make again.

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Reviewer:

lisa r

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Mobile, Alabama, USA

Reviewed: Jul. 30, 2010

Restaurant QUALITY for sure. This was easy to make and was awesome in flavoar. I used the enchilada sauce packet as other recommend (which was cheaper) and removed all the seeds from teh peppers. IF you leave the seeds it will definitely kick up the heat. Served with sweet corn tomalito and this was superb!

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Jul. 10, 2010

made with poblanos and mixed hot taco sauce with enchilada sauce for spice. This is incredibly good, even with reduced fat cheese. Next time (and there will be a next time!) I'll throw some chipotle into the sauce. Incredible flavor in the roasted peppers.

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Reviewer:

ANNESCHEER

Reviewed: Jul. 10, 2010

OMG! This recipe was amazing! I will definitely make this over and over. I used pablono peppers, like others suggested. I also used green enchilada sauce (in the can.) I marinated my chicken in salsa and cooked it in the slow cooker the day before I made this. Really cut down on the work for me-plus the flavor of the chicken was fantastic. Next time I think I will include the olives in the chicken mixture rather than putting them on top of the peppers.

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Reviewer:

sfoot

Reviewed: Mar. 30, 2010

I made this last night and it turned out great! I used 4 poblano peppers, three chicken breasts, and made my sauce from a packet of enchilada sauce seasoning with 2 small cans of tomato sauce. The poblano's were a perfect substitute!

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Reviewer:

Rachael

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Round Rock, Texas, USA

Reviewed: Mar. 22, 2010

Delicious!! BUT!...Take the seeds out first!! (Unless of course you don't mind callin 911 for the firetrucks to come out!)Taking the seeds out is time consuming so have patience! I also used poblano peppers because I just like them better than chile peppers and they needed to be scorched in the brolier much longer than 5 minutes...more like 1/2 hour with MY oven. I bought a 16 oz container of sour cream and mixed in 8oz of it with the chicken & cheese mixture...also added some sauteed fresh garlic. Will make this again for sure! =)

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