My BF doesn't doesn't like spicy foods and he loved it. I thought it a bit too bland. After roasting and de-seeding, there was little heat in the peppers. Next time I may add a jalapeno, also it needed salt & pepper.

Good start to a wonderful recipe. Add cilantro, 1-2 fresh jalepenos (depending on how hot you like), no mozzarella cheese, added taco seasoned mixed cheese, and grilled chicken versus boiling chicken in chicken stock (fresher taste). The first batch (adding no additional ingredients) was very bland but adding listed ingredients above and emerils essence the recipe turned out very good.

One of my favorite recipes I've found on here so far. The only change I've made is sometimes, instead of using just the poblano chiles, I've substituted one poblano for some Serrano or Jalapenos chiles to kick up the spice level.

These were really good. I followed the recipe, but I think next time I will add some cheese on top of the chicken before rolling. I also made my own tortillas. I will definately make this again. Thanks Olga.

Great super simple recipe! I was a little dubious at first at how thin mine turned out but it was perfect. I have always softened my tortillas in a little hot oil before rolling them. This time was no different. This will be going into my rotation. OH! I didn't taste my poblanos beforehand which was a mistake. These were unusually hot. No mind blowing just hotter than I expected.

I love roasted poblanos and was looking for more ways to use them. This was pretty tasty, and I agree with everyone that the chicken preparation was particularly tasty. However, the dish as a whole was missing something for me. Next time I think I will try adding jalapeño and chopped cilantro to the poblano sauce for a little kick.

This is the closest recipe I have found to my favorite enchiladas at our local restaurant! I will definitely make it again. For my personal convenience and flavor, I will use 4 cans of chilis and include cheese inside the tortilla with the chicken (leftover chicken would also be perfect). I happened to have pepper jack cheese and the addition of the jalepeno flavored cheese was phenomenol. I also baked the dish because it felt like a natural step--and I was also a little nervous about the green sauce. I shouldn't have been though. The creamy, chili flavor was outstanding! As a matter of fact, I was wishing there was more sauce, and then wondered if baking had made the dish drier than it should have been. I think next time I will just broil the cheese to brown it, as opposed to baking it. Thank you for this delicious recipe!! I just happened to be making this recipe two days before Thanksgiving, and will use the "Turkey Brine" recipe here by Sheri Gailey. The brine for the turkey recipe starts out the same way as the enchilada recipe, so after I removed the liquid I needed for the enchilada's, I added sea salt to the remaining broth to use for the turkey. Double bonus!

These are really good. I know they would have been even better if I had four peppers. I only had one. I also used Monterey Jack cheese instead.

We made this twice so we must like it.

Rave reviews every time we make this for guests. Our version uses a rotisserie chicken and chicken stock to save time. We also use flour tortillas.