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Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Feb. 5, 2010
Yum! I have used this recipe twice, the first time I stuck to it, and thought it was great but a bit mild for my tastes. The second try I varied and really liked the difference. I boiled the chicken in broth and a can of Rotel hoping to give the chicken more "bite," then I used the boiling broth mixture to make the sauce too. Also lightly cooked the onion, adding a bell pepper and quite a bit of red pepper and some garlic too, turned out much spicier.
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