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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Reviewer:

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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Loni

Cooking Level: Intermediate

Home Town: Hilliard, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 16, 2008

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!

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beth

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Oceanside, California, USA

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Reviewed: Dec. 30, 2007

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.

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HOPHEAD

Cooking Level: Expert

Home Town: Eldon, Iowa, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 25, 2007

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.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Sep. 16, 2007

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.

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valmram

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2007

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!

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MOXIEMOOSMOM

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2007

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.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Oct. 11, 2006

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!

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TAMMY D.

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Reviewed: Oct. 2, 2006

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.

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francesca

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Reviewed: Sep. 19, 2006

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!

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LSMITH

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Reviewed: Jun. 12, 2006

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.

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Ran316

Cooking Level: Expert

Home Town: Randolph, Massachusetts, USA

Living In: North Andover, Massachusetts, USA

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Reviewed: May 24, 2006

This was fabulous!

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PAULA WOOD

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Reviewed: May 15, 2006

Very good, my husband and I loved it. Reminded me of Carlos O'Kellys spinach/mushroom enchladas. Not kid friendly in my house though (too green, and mushrooms too!)

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Amy

Cooking Level: Expert

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Reviewed: Mar. 26, 2006

These had great flavor. I added a couple extra jalapeno peppers and half of a red and orange pepper. Also added a few chipotle peppers in adobo for flavor. Delicious! Thanks for the great recipe.

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GINGIN

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Reviewed: Feb. 15, 2006

i made this for our christmas party...wasn't very impressive...lacked a lot of flavor and was a little on the slimy side...won't make again, sorry

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KAMMELLE

Cooking Level: Expert

Home Town: Woodward, Oklahoma, USA

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Reviewed: Jan. 23, 2006

This is a good recipe. I made the chicken in a crockpot and guess what, no poblanos in my grocery store. I used some salsa and the liquid from a bottle of roasted red peppers. After it cooked and cooled, I shredded it and mixed in one can of jalepeno peppers, diced and some more roasted red pepper juice. It still needed something so I squeezed in a ton of lime juice and made the rest of the recipe as written. It was really good. I loved the cilantro sauce. Thanks for the recipe.

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DOMSMUM

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Reviewed: Dec. 12, 2005

This was okay... but on the bland side. I can't put my finger on what this might need to make it better... the suggestions of onions would probably be a good start. Maybe even switching the cheese to a jack variety.

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