Reviewed: Nov. 27, 2005

This was awesome, highly recommend. I did use cumin and paprika as cooking the chicken to give it more of a mexican flavor and used half cheddar and half mozzarella to give more color.

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2005

this is so good! my family of 5 loved it which is saying a lot to get all good reviews by that many. i used double the cheese and added the fresh mushrooms and it was so good. i also used flour tortillas just because that's what we like. will make this again.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 7, 2005

I took the advice of others and altered this recipe slightly. So... I seasoned the chicken with fajita spice (made the mistake of not adding salt - the chicken really needs 1/2 tsp salt). I was worried that the peppers would make it too hot (used 1/2 the amount) - next time I would use all the peppers. I roasted and peeled the poblano peppers - before adding them - they added incredible flavor. I used jalapeno jack and cheddar cheese - and reduced the amount by half. Since I left out 1/2 the cheese the result was bordering on being dry. Next time I would increase the amount of sauce. The sauce was great with that hint of lime, but it needed 1/2 tsp of salt too. (Maybe reducing the cheese makes this recipe in need of salt?) The mushrooms didn't add much and I don't really think of them as fitting in a Mexican style dish - I'd leave them out next time. Lastly, for ease of serving I cut the tortillas into squares and lined the pan. Dad and 2 kids gave thumbs up, and ate it with green tomatillos sauce.

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TORA.V

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Sugar Land, Texas, USA

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Reviewed: Jun. 7, 2005

I found this recipe to be very bland and dry. I made up my own version of enchiladas a while ago, but thought I'd try something different. I'll definitely stick with mine. I even followed reviewers advice - adding salsa & chili powder to the chicken mix. I also added some cumin and green chiles. The white sauce on top is just much too bland.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 24, 2005

I personally loved it, while once I added some salt and twicked it. I cubed the chicken before cooking and added about 1/4 cup of chopped onion to the chicken mixture. I also diced the tortillas up like I do for King Ranch chicken. I used an additional chicken breast too. I reduced the jalepeno peppers to 2 since they were huge. Used low-fat cheeses, butter and sour cream. My picky brother did not like it. Not for picky eaters. My favorite ingrediants are chicken, mushrooms, pepppers; so I love this recipe. Oh yeah I also changed the cheese to cheddar/monterray jack blend.

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LIBBY1979

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 19, 2005

This was excellent. I made several modifications because of ingredients I had on hand. I used 6 flour tortillas, 2 cups Monterray Jack cheese, and milk instead of half and half, no mushrooms or pablano peppers. Even with all the changes this was an excellent meal! My husband said this tasted like meals we had eaten in a restaurant. Thanks for this recipe!

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GM

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Feb. 16, 2005

I cut this recipe in half, and garnished with Fresh Salsa I.....It was excellent. I'll probably use more peppers next time--i also used the full amount of mushrooms even though everything else was cut in half.

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BEERGODDESS

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Reviewed: Feb. 5, 2005

Overall, this recipe was good. I did take some suggestions and added some chili powder to the cooking chicken, and I also added chili powder and rooster sauce to the cilantro sauce. It added just enough to keep it from being completely bland. However, my tortillas on the bottom seemed to stay very dry, but it could've been the brand I used. I liked it pretty well, and my sweetheart said it would've been better without the tortillas. I may make it again, maybe using flour tortillas instead.

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THEPETALER

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Reviewed: Jan. 30, 2005

THIS IS AN EASY AND GREAT TASTING CASSEROLE. MY FRIENDS ARE ALWAYS REQUESTING ME TO MAKE THIS DISH AND MY DAD. WHO HATES CHICKEN, LOVES THIS TOO!

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CHASEDBYTABLES

Cooking Level: Expert

Home Town: Encino, California, USA

Living In: North Hills, California, USA

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Reviewed: Nov. 4, 2004

I loved the combination of tastes! I didn't use fresh limes but the bottle variety! Didn't make much difference. I also used bell pepper pesto instead and fresh bell peppers sauted. Took it to work in a crockpot for a shared lunch and everyone loved it! Will definatly make again.

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MUNDERWOOD

Cooking Level: Intermediate

Living In: Waiuku, Auckland, New Zealand

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Reviewed: Sep. 15, 2004

I really enjoyed this but thought it needed a little something extra so added salsa at the end. Also, I would use less cheese next time. My son choked on the cheese it was so thick on top. Easy to lighten up with non fat half and half and sour cream. Definitely a keeper.

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Jeanne C

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Aug. 2, 2004

I felt this recipe lacked flavor and the texture was too creamy and cheesy. I'm not sure what would make it better, but the recipe makes a lot.

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MISTYLM

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Reviewed: Jul. 28, 2004

Great starter recipe. You'll want to tweek it for your family or guests. I defatted the roux by skipping the sour cream and didn't use mozzarella (no taste) and added monterey jack. could use cheddar too. I also threw in 1-2 tsp.ground cumin and chili powder into the meat while it was cooking. My family loved this recipe though and I will definitely make it again. Thanks-

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PETITE BAKER

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Reviewed: Jul. 23, 2004

This was not bad, but the sauce was too 'gravy' tasting to me. I will try again with some adjustments and instead of the sauce I will use the White Cheese Sauce from this site.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jun. 23, 2004

This was OK. I wasn't to impressed with it. I would add an onion and maybe a few more things to boost the taste.

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NationR

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2004

I've learned a couple of things, while making this recipe, that I'll do differently next time. First, I'll roast and peel the Poblanos before slicing them. Second, I'll shred the chicken as I'd like a more authentic texture. It's very rare that I prepare a recipe as written, and I did feel it was lacking a certain flavor, maybe I'll discover it next time around.

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shelley peters

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Reviewed: Jun. 6, 2004

Our whole family loved this one! Even my picky, picky kids cleaned their plates!!! We added 1/2 the cliantro and peeled the poblano's skin too. I only had 1/2 of the mozzarella so we added Monterey Jack for the rest of the cheese. Very Yummy......

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: May 12, 2004

Totally disapointing. With all those peppers I was expecting more of a punch with the chicken, but it was quite bland. The sauce was not that flavorful either. I am not a star chef so I am not sure what it needs, but it sure needs a pick me up. Mu husband said it wasn't that bad, but then proceeded to cover his plate in Tapatio. We will finish the leftovers, but I'll probably never see this one on my table again.

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scmurphy

Cooking Level: Intermediate

Home Town: Ladera Ranch, California, USA

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Reviewed: May 11, 2004

GREAT recipe!! I shredded the chicken, rather than cubing it, to make it more authentic. Otherwise, followed same recipe. It was absolutely delicious!

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SUZAMMA

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Reviewed: May 8, 2004

This was pretty good. I used half the cilantro and the flavor was good... if I had used it all I think it would have been too overpowering. I also added onions to the mix - but onions go into everything I cook. My husband liked it also, so we will probably be making it again. I will probably add some more half and half to the sauce - it was really thick - but still tasted yummy.

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TREE_TIGGER

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Poblano Chicken Enchilada Casserole

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