This is a wonderful recipe. I made it for a gathering, and there was nothing left. The only reason I didn't give it five stars was the fact that I made some changes and to me, a perfect five-star rating means it doesn't require changes. These were personal preferences, and others may feel they're not needed. To me, how the chicken is cooked is as important as anything else. I oven-roasted the chicken, rubbed with vegetable oil, salted (both sides), pepper, ground Bay seasoning, garlic powder, three splashes of liquid smoke, topped with ten thin pats of butter (quadrupled recipe). Cover. Oven 325 1.5 hours. I adapted this to my taste first by following others' suggestions to use cream of chicken soup, only that's the only kind I used...no cream of mushroom. Since I quadrupled the recipe, I halved the amount of green chilies, and then oven-roasted four poblano peppers rubbed with vegetable oil on 300 for an hour-and-a-half, cut off the tops, removed the seeds and skin, then blended them to a puree with an immersion blender. From that puree, I took about four tablespoons and added it to the soup mixture in the pan. Since the poblanos were a tad bitter, I added a tablespoon of sugar to the soup mixture. Another change: instead of cheddar, I used Monterrey Jack. I then followed a reviewer's suggestion to use white corn tortillas and heat them in hot oil. These were a HUGE HIT. My husband loved them as well. I'll continue to make this in this way in the future.
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This is a wonderful recipe. I made it for a gathering, and there was nothing left. The only...