This recipe was good, but could of used a little more seasoning. To me it tasted a little better the next day. When you make this don't forget to add salt even though it dosen't call for it.

Roasting the poblano peppers is a must-it adds so much extra flavor to the dish. A couple of people have said this was dry I doubled the sauce recipe and did not have that problem. I used three layers of tortillas and put sauce over each layer to keep the tortillas from sticking. My husband, who does not like chicken anything :), had seconds of this.

Awesome taste to this dish. I peeled the poblanos after roasting them and found this task difficult and time consuming.

This was a great dish. I halved the recipe for my husband and I. I used flour tortillas because I really don't like corn tortillas. I had to season the chicken a little. I used cumin and garlic powder. I added half a jar of salsa verde to the chicken and peppers. I didn't add the mushrooms - they didn't really seem like they belonged. I only used half a bunch of cilantro and I'm glad I did. It added great flavor to the sauce, but it was a little overpowering. Next time I will double the sauce to put it in both layers, but still only use half the cilantro. Don't be afraid to use all the peppers. I like spicy food and was afraid it would be too spicy, but it wasn't. We'll definitely make it again.

Ok, I admit I eyeballed all the ingredients but I'm still giving it 5 stars. I made this with two medium chickie breasts that I diced into bite-sized pieces, browned in butter with some taco seasoning, then added the peppers and garlic as stated. This turned out so good - Husband was literally licking the plate. Not sure how the leftovers will fare - the corn tortillas look really soggy. Oh well. Great recipe. Thanks so much!

We did not love this dish. I had very high hopes and was very disappointed. The taste was very bland, and not at all spicy like I thought it would be. We ended up covering it in salsa for flavor. I should have taken the advice of others and used fajita seasoning. I don't plan to make this again :(

This was really good! I don't eat meat, so I subsituted the chicken with onions and more mushrooms. It turned out well. I was pleased. Will make again!

Really quite good! Not hot a my wife was concerned but a balanced mixture of flavors. I would even use more poblanos and maybe another jalapeno to amp it up a bit. Great recipe that can be tweaked to meet individual tastes.

I thought this was a great dish the only thing I think it needed was more heat. I only used two of the jalpenos and I wish I had used all four I guess I was afraid. Next time I will add all four and maybe some seeds. I also don't think you needed the cream (or half and half) it would have been just as good with milk and light sour cream. And then you can save some fat and calories.

I've been looking for this receipe ever since my dad died a 1 1/2 ago. Was delighted to find it here on this site. Made it for the first time today & it was wonderful. Had to make a few minor adjustments due to lack of proper ingredients; but it still came out great.

I thought this was a very intersting way to make enchiladas. I have never seen them made with the half & half style sauce. To cut fat in the recipe, I used fat free chicken broth and only 1/2 Tbsp butter to cook the chicken.I also used fat free half & half and sour cream. very tasty!

Was a little disappointed in this recipe, had pretty good flavor, but wasn't as flavorful as hoped. Maybe adding some onion and cumin would have helped. Also one whole bunch of cilantro seemed to be too much, it seemed to overwhelm the whole recipe. Did not add the mushrooms, didn't think they really fit with a "mexican" dish, and didn't miss them. Will probably make again with some of my own changes.

Made this recipe for dinner tonight and it turned out pretty good. I followed some of the tips from previous reviews. Left out the mushrooms and added some of the roasted pablano pepper to the sauce. Sauce was too thick and needed salt. I will make this again with the sauce much thinner. Pretty good dish!

my family loved this w/ the following changes: insead of all butter, I used half olive oil. I roasted the poblano peppers, added half a diced onion and 1 t. salt. Amended sauce by using lo-fat half & half, added 1 t. salt, and used 3 c. of mixed cheddar, jack and asadero cheeses. Texans like heightened flavors, so the changes turned out to be just right.

We've tried this a few times and I would recommend reducing the mozzarella cheese to about 2 cups--it is much better this way. Delicious recipe!

I made this for a dinner party and it was so great all the plates were cleaned off. I did use low fat sour cream and fat free half and half and it was still wonderful.