Reviewed: Apr. 16, 2012

Amazing just the way it is!!! Tasted like it was made in an upscale Mexican restaurant! Loved it!

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Reviewed: Feb. 26, 2012

Fantastic! The sauce tastes like mole sauce which is one of my favs! I couldn't find Annaheim peppers so I used Poblanos instead. The only other change was that I baked the chicken (covered and baked @ 400 for about 25 to 30 min.) in the taco marinade to save some time while I was preparing the reminder of the dish.

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

Reviewed: Feb. 22, 2012

These were so delicious. Served to the adults at my sons 11th b-day party. We had left over stuffing (peppers in ID must be little) so I used the stuffing the next day to make chicken enchiladas with flour tortillas. They were the best. Am definitely making again-both ways. YUMMMMMMY!!

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christyk

Cooking Level: Intermediate

Home Town: Rupert, Idaho, USA

Living In: Heyburn, Idaho, USA

Reviewed: Feb. 5, 2012

Amazing, but you need way less chicken broth. I made this twice... once following directions and once adding less broth. Tastes best with anaheim peppers, but can make with bell peppers

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Starbuck1121

Cooking Level: Intermediate

Home Town: Bel Air, Maryland, USA

Living In: Brooklyn, New York, USA

Reviewed: Dec. 18, 2011

Seriously. We ROLLED AROUND in this sauce. So delicious. We followed the recipe exactly...well, except for not having anaheim peppers...we just used regular bell peppers of varying colors, but honestly, so delicious and perfect for a cold December night. I might have used less chicken broth than intended, but it resulted in a beautiful, rich, deep sauce that would be delicious on dang near anything. This is DEFINITELY a keeper in the Kean household from this day forward...

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elkstar_kean

Reviewed: Nov. 14, 2011

Wow! Great flavors! I loved the mole sauce. I used white cheddar cheese because it is what I had on hand. Not sure how anyone can stuff that much stuffing into an anaheim pepper, so I split them open to stuff them. The peppers needed to be roasted and not just boiled though. They were not tender enough. I roasted mine a bit before splitting them open, which gave them a nice brown skin!

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akazooey

Reviewed: Oct. 25, 2011

Kids loved the chicken and peppers. Enchilada sauce was time consuming and not necessary. Easy directions to follow.

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staci

Reviewed: Sep. 21, 2011

Loved this recipe! My husband thought it could be a little spicier LOL but I loved it. The only problem I had was finding nice size Anaheim chili peppers. I did have left over stuffing because my Anaheims were smaller so I did stuff two smaller red bell peppers from my garden as well. The red bell peppers were good but the Anaheim had that extra flavor/spice. I wouldn't change a thing except add a little black or red pepper for my husband. I didn't find the sauce to be to runny like others - I think you just have to have the patience to let it thicken properly. Anyway - we loved it!

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Tam

Reviewed: Sep. 10, 2011

This recipe is awesome, one of the best meals my husband & I have made. Only thing we did differently was we used roasted poblano peppers cause the anaheim peppers were very small. We just put the poblanos in the broiler for a few minutes till they startered to blister, cooled then stuffed.

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Helen

Reviewed: Sep. 8, 2011

I only had green bell peppers that needed to be used, but all of the rest of the ingredients. I cooked some rice, mixed it with a little bit of the mole sauce recipe, tossed with the chicken and cheeses, stuffed the peppers. Baked, then poured the sauce over top. Served with black beans. MMM

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