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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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 8, 2008

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 :(

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