Reviewed: Nov. 20, 2009

Absolutely delicious. Unlike some reviewers that think it may need salt, most generally salt and pepper are ingredients that are added to taste. This was very flavorful and stood on it's own. Salt is added at the table on an individual basis.

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Avon

Cooking Level: Expert

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Reviewed: Nov. 10, 2009

Probably will not make this again, like other comments it definitely needs salt! I was really surprised by the lack of flavor.

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Danielle GA

Home Town: Woodstock, Georgia, USA

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Reviewed: Nov. 3, 2009

This is a great dish for a cold night to warm and fill you, has everything, taste, lots of cheese, spice is good also.

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Fred Postel

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 31, 2009

i halved the recipe- came out great even though i forgot to add the sour cream

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mcol0314

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Reviewed: Oct. 27, 2009

This recipe has become a family favorite. After making this a few times exactly as written (sans mushrooms and sour cream), I've made a few changes for convenience. I don't go through the hassle of roasting the peppers; instead, I buy a can of green chilis. I put cajun seasoning on the chicken, and in the sauce. I use chicken tenderloins, and they only need about 15-20 minutes to cook. I omit the mushrooms, because I can't stand them! In their place, I add sauteed onions. I use flour tortillas. Finally, I don't use cream; I use 4 cups of milk. It tastes just as great, but makes it a bit healthier. Delicious, and easy!

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Shannon

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Reviewed: Oct. 20, 2009

This was so good! I followed the recipe mostly, but made a couple of changes. I added salt to the chicken and the sauce. I left out the mushrooms, because I just don't like them. I also threw in a little cumin with the chicken and a little in the sauce. You just can't have a Mexican dish without it!! I think this might be the missing flavor that most people can't put their finger on. Everything else was just as the recipe required and it was amazing! Next time I make this, I may add a few more peppers. I like it spicy. I can't wait to heat this up for lunch tomorrow!! Thanks for the post!

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Tiffany

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Reviewed: Sep. 2, 2009

Our family loved this recipe - but I did make a few changes to it, to use what we had in the fridge and pantry to avoid an extra trip to the store! I used red/yellow bell peppers rather than poblanos and jalepenos, omitted the mushrooms (no one at our house likes them), used sharp cheddar rather than mozzerella, and used 3-4 ounces of sour cream instead of 2 ounces (light, rather than regular). I was surprised and delighted with the ease of putting this together, and the fact that my "modified Alfredo" sauce came out absolutely perfect, as I often have trouble with those. I would recommend using perhaps 18-24 corn tortillas, as mine seemed to disappear in the recipe, but it was delicious nonetheless. I also loved the fact that it was a time saver to make this casserole-style.

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SarahLinTopeka

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Reviewed: Jun. 3, 2009

I thought this is a good recipe, even good enough for company. The only additions I made were garlic to the onion mixture and salt to the creamy sauce.

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Patti B

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Reviewed: Feb. 26, 2009

This casserole is a real winner. It has incredible flavor and texture and contains only fresh ingredients. Since I didn't have mushrooms on hand, I put in one small chopped onion instead. I added a little chicken broth to the cream mixture and salt to taste. I will make this again and again.

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Morenasa72

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Feb. 26, 2009

Scrumptious! My family was scraping the bottom of the dish to get the very last bite. I did cut back on the jalepeno's though because not everyone in my family likes their food that spicy. I'll definitely be using this one again.

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Busy Mom

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Reviewed: Feb. 16, 2009

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!

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J

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Reviewed: Feb. 13, 2009

This is restaurant quality!! The only changes I made: omitted the mushrooms and added fajita seasoning to the chicken. I forgot to add the lime juice to the sauce but it still turned out great! I will add it in next time. This recipe is a keeper!!!

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Shanna

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Dec. 1, 2008

This was pretty good, I added fajita seasoning to the chicken while cooking to give it more flavor

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cherry

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Reviewed: Nov. 11, 2008

My family LOVES this recipe, including my Grandpa-in-law who doesn't like anything new! I've made this many times for company and friends and have always gotten requests for the recipe. I do put in more poblanos (4-6), doubled the sauce, used 1/2 bunch cilantro, skipped the mushrooms since I don't like them, and added salt. I have made this with both flour and corn tortillas and prefer the corn with this recipe. Hope this helps. Enjoy.

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Erin

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Centreville, Virginia, USA

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Reviewed: Aug. 7, 2008

It was yummy. I read the reviews before I cooked it so I took some advice from some of the other ladies. I doubled the sauce and my family loves spicy so i seeded only the poblano peppers, leaving the seeds in the other peppers. It was good. I really liked the sauce.

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Lori Scott

Cooking Level: Intermediate

Living In: Terrell, Texas, USA

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Reviewed: Jul. 1, 2008

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.

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lbrecht

Home Town: Houston, Texas, USA

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Reviewed: Apr. 30, 2008

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.

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DGREEFER

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Reviewed: Apr. 21, 2008

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

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Franks and Beans

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 21, 2008

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.

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Heather R.

Cooking Level: Intermediate

Home Town: Spring Lake, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 8, 2008

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!

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