Poblano Chile Enchiladas a la Gringa
Prepare for your taste buds to jump for joy!
Prepare for your taste buds to jump for joy!
This was great. I made a few changes. I didn't fry in the tortillas in oil. I placed the chicken and some cheese in the tortillas, rolled them up and placed them in a baking dish, topped with the sauce and cheese. I placed them under the broiler until the cheese was golden-brown. Yum!Read More
While this could be phenomenal with some tweaks, prepared as written this involves a fair amount of effort in preparation for lackluster results. I was worried about the poblano pepper sauce being even a little too spicy for Hubs, but I needn’t have worried. I can’t believe I’m saying this, as Hubs and I have hyper alert taste buds, but even we thought this had very weak flavor. Forget about spiciness or heat – I don’t care about that. I mean nondescript, flat, dull flavor. Salt helped some, but even the garlic and onion I added to the sauce didn’t do much. Nor did a garnish of fresh chopped cilantro. In addition, we thought these were a little on the dry side and the mozzarella not the best choice for the cheese. Something with more character and complexity would have been better. Work with this to suit your tastes, as I believe the sauce in particular has great promise.Read More
This was great. I made a few changes. I didn't fry in the tortillas in oil. I placed the chicken and some cheese in the tortillas, rolled them up and placed them in a baking dish, topped with the sauce and cheese. I placed them under the broiler until the cheese was golden-brown. Yum!
Soy del Sur de Mexico y nunca antes habia probado unas enchiladas con este sabor tan especial.
Made this tonight, it was good but I changed it a little after reading the others' suggestions. I browned the chicken breasts before adding the water and threw in some salt, pepper and a little cumin. I skipped the tortilla-frying step as well, just warmed them in the microwave. When the sauce was simmering I added more salt; not enough though, the tortillas soak it up so next time I will keep this in mind. Like some others, I also put these in a baking dish and threw them in the oven for about 15 minutes (@350) to melt the cheese. The enchiladas had a good flavor but hardly any heat (spiciness), so next time I will probably throw in a jalepeno. This would be a great potluck dish!
I am going to have to agree with every other reviewer. These were awesome!!!!! By far the most authentic enchiladas I have ever made and I would venture a bet that they're the best on this entire site. I followed the recipe to a T with one exception...after rolling the enchiladas, I covered them in sauce and cheese and then threw them in the oven for about 25 minutes. My mouth is watering at the thought of eating these for lunch today. Thanks, Olga...I plan on making these babies over and over and over again!
While this could be phenomenal with some tweaks, prepared as written this involves a fair amount of effort in preparation for lackluster results. I was worried about the poblano pepper sauce being even a little too spicy for Hubs, but I needn’t have worried. I can’t believe I’m saying this, as Hubs and I have hyper alert taste buds, but even we thought this had very weak flavor. Forget about spiciness or heat – I don’t care about that. I mean nondescript, flat, dull flavor. Salt helped some, but even the garlic and onion I added to the sauce didn’t do much. Nor did a garnish of fresh chopped cilantro. In addition, we thought these were a little on the dry side and the mozzarella not the best choice for the cheese. Something with more character and complexity would have been better. Work with this to suit your tastes, as I believe the sauce in particular has great promise.
Delicious! I couldn't find the chiles, so I used four cans of Old El Paso Green Chiles instead and they have worked beautifully every time. I love this recipe.
Great recipe! Added half a cup of chopped cilantro and half a teaspoon of salt to the poblano mixture in the blender, as it seemed a little bland without it, and used pepper jack cheese rather than mozzarella. Served with refried black beans and chips. Everyone loved it!
These enchiladas deserve ten stars. My partner of ten years, for whom I've been cooking steadily for ten years, announced these enchiladas to be the best thing I've ever made. They were unbelievably delicious. I added cilantro and cumin to the blender with the poblanos and other ingredients, and added several dried red chilies to crank up the heat. I also put shredded mexi-cheese inside the tortillas with the chicken, poured leftover sauce and cheese over the top and baked at 350 uncovered for 20 minutes. Let me be clear: these enchiladas are perfection. Absolute perfection. Will become a staple in our household.
Delish! Instead of using 2 raw chicken breast, I used left over rotisserie chicken. Since my chicken was already cooked I added it to the stock with the onion and garlic for only the last 20 minutes. After the chicken cooled, i shredded it with 2 forks instead of slicing (personal preference). Next time, after draining 1 cup of the liquid, i will reserve the remaining onions and garlic and add it to the shredded chicken inside of the enchiladas (seemed like a waste not to use it). Do not skip the step of crisping the tortillas. Tip: make sure to BLACKEN ALL areas of the pepper and sweat them for a minimum of 30 minutes or longer and it will be a breeze to remove the skin...use gloves when handling.
Yummy for my tummy! I really liked them...wasn't too sure about the sour cream sauce but it turned out suprisingly great. Good job Olga and good luck!
Awesomesauce = this recipe. Well, almost, because I changed a few things. First, I don't do boiled chicken, not ever, the texture is all rubbery and the flavor is so bland, so I made my chicken in the crockpot, dry roast style (chicken, 2 tbs. chile oil plus 1 tbsp. kosher salt, cook on low for five hours, then shred). Which meant I had to use broth I'd saved from my Thanksgvg Turkey. Also, I added 1 jalapeno and a nice squeeze of lime juice, awesomesauce. Sadly, I followed someone else's directions to make this casserole style and I loaded up the pan with the sauce, chicken, tortilla, shredded cheese layers and baked until brown. Wow, bad idea, Olga was right, just prepare each enchilada on the plate! I still ate some of the enchiladas, but the corn tortillas had turned to mush (like what happens if you leave a bowl of raisin bran to answer a phone call from your mom. Why does she always call when I'm eating cereal?) So, the second time, I made the chick, made the sauce (with minor, tasty changes) and plated each enchilada with a dollop of sauce and cheese for each individual serving. I had leftover sauce and chicken the next day so I served it atop a pile of couscous with roasted onions and garlic. This awsomesauce has many possibilities, I might try it with broiled coconut shrimp for dipping, atop smashed potatoes, inside of a veggie rice wrap with a spoonful of mango salsa. Cheers Olga, thank you for the wonderful recipe!
After trying many, these are the best. Used one rotisserie chicken breast, shredded. Roasted some poblano and Hatch chiles, peeled, then added 4 little pequin chiles for some heat, a handfull of cilantro, 4 green onions, a TB cumin, cup chicken broth and cup F/F sour cream to the blender. Simmered a bit as instructed. Used Pam to "fry" the 5 corn tortillas just to the point of still being pliable. Filled w/chicken, topped w/sauce and some reduced fat Mexi-cheese. Only used 1/2 the sauce, saved the rest for later. Popped in oven for 15-20 minutes to get it heated through and melt the cheese. Hubby agreed these are the best I've made.
These were really great! My BF (who is a self-professed Mexican food expert) absolutely loved them! The sauce is especially good! Thanks for the recipe!
The enchiladas were delicious, and easy to make.
the best enchiladas I EVER TRY
These were the most awesome enchiladas! Even though I'm a spicy-food wimp (I buy the Mild salsa), and these were quite spicy, I loved them, and just chugged lots of milk to cool the heat. I had extra sauce, which was wonderful over some brown rice I made to accompany the meal, and even mixed in with scrambled eggs and potatoes the next morning for breakfast burritos.
A little tip; when cleaning the Chile's, peel the big parts of skin off and use a small section of paper towel and wipe the rest of the peel off. I quarter a paper towel when we start. Makes cleaning them much easier.
This is fabulous! I don't like corn tortillas, so I used flour. I put cilantro in the sauce as well like others had suggested. I dunked both sides in the sauce and then put chicken and mozz and monterray cheese in the middle. I then wrapped it up and poured the rest of the sauce over the top and baked it. I found that 350 for 15 minutes wasn't long enough so I increased it to 400 until it the cheese was bubbling. This is SUPER delicious especially when PIPING hot! I will be making this again! YUM!!!
Good stuff...did take the advice of others and added about a half teaspoon of cumin and about a teaspoon of salt. Will make again. I think frying the tortillas is an important step that shouldn't be skipped!
Awesome! It´s very easy and extremely delicious.
I've made this twice (in less than a week) and I love the simplicity and the flavour that this enchilada has. What I'm not liking is that the sauce is too thin for my liking. The first time I made it I used my vitamix blender to blend up the broth, peppers, and sour cream - This resulted in a liquidy sauce. Second time I left the sour cream out and then mixed it into the broth & pureed peppers...still liquidy not as bad. I think next time (and there WILL be a next time) I'll try a simple roux technique to thicken up the sauce but WOW this is GOOD!!!!
Really liked the sauce. Chicken was a little bland. I think they could use a little more inside to liven them up. May try the sauce with spicy shredded beef.
Once I learned how to peel the peppers, this turned out to be a very simple dish. It's messy to make but tastes great!!
This is an excellent recipe, an awesome sauce! The sour cream works so well! One thing helpful for me is to cook a big batch of the chicken ahead of time, use some right away and freeze portions for later. Having the chicken prepared ahead makes this recipe quick without compromising flavor, I just heat it up with a tad bit of broth. Roasting the peppers is fairly quick and easy, I put mine under the broiler, turning a few times. I find this recipe simple. Some of the best recipes are! I have also played with different peppers with great result. This is an awesome recipe with lots of possibilities! I'm thinking chilaquiles!
Really yummy., I used plain yogurt with a squeeze of lemon instead of sour cream because i didnt have any. Also, next time will use a sharper cheese, the mozz was nice but didnt have much kick. I added corn too. Note to self: be careful with the peppers next time, my fingers and knuckles are still in pain!
Already made it twice in two weeks. Think the hubby is addicted to this. First recipe I've ever done with poblano. Really easy even if the recipe seems labour intensive. In an hour dinner is ready, quite reasonable in my opinion. Can be prep'd the night before.
Being Mexican this plate lived up to my high expectations! I highly recommend this tasty dish to anyone that would like to enjoy the Mexican tradition without living the country.
Fantastic recipe! It's a little time consuming, but worth it! The only change I made was to use chicken soup base instead of boullion. Delicious!
This was pretty good. The chicken cooked up to be delicious, but the mozzarella cheese really threw me off. Also, the sauce took a lot of prep, but wasn't really worth the flavor. Def. will keep the chicken cooking process, but scrap the rest.
These had a very good flavor (only my second Mexican recipe attempt). Mine had no heat whatsoever so I might add a jalapeno next time. I would also like to test these with the white Mexican melting cheese, but they are great just as they are!
Very Good! My family likes very spicy food so I tossed in a couple of super hot home grown chiles that are similar to chile de arbol or japanese chile peppers. Serranos would work well also. I topped them with the melted cheese, chopped onion and slices of avocados. I will surely make this again very soon.
All right...finally, an easy to follow enchilada recipe that's simply delicious!!
i followed this recipe exactly and was pleasantly surprised. the poblano sauce is not spicy but flavorful. if there was something i would change i would make a little more of it. i (unlike several reviewers) fried the tortillas and they were my favorite part so i would recommend it! And I stuck the pan in the oven for about 10 min to melt the cheese. Truthfully I didn't love it (it wasn't bad, just not amazing) but my husband did so I went ahead and gave it 5stars.
These were good, I did everything exactly as stated and normally my husband doesn't really like poblanos aside from rellenos but the addition of the sour cream reduced the extreme poblano taste that usually goes along with green sauce. My husband didn't even realize the green sauce was made from poblano!! Definitely a keeper, gracias a ti Olga!
This plate is truly delicious! The poblano sauce was great and not too hot-just the way I like it.
The enchiladas were authentic and delicious!
This recipe tastes AMAZING, but it is a lot of work! I know it says 40 minutes at the top... but just blackening and letting the peppers sit is almost an hour. We really love this recipe, but it takes a long time for us to prepare and we would not consider it "easy" to make. It's not something you throw together! But again, it is absolutely delicious when we do make it (every 3-6 months or so). =)
Amazing! One of the best things I ever made. Pan frying the tortillas gived the dish a terrific texture. I saved time by boiling rotisserie chicken breasts in chicken broth and then shredding. I also put the whole dish under the broiler to melt the cheese. Serve this with fresh salsa and hot sauce and you will be happy, happy!
This is one of the best enchilada recipes I've ever tried. Better than most restaurants! I add a roasted jalapeno for extra heat and reduce the chicken broth to 1/2 cup to make the sauce a bit thicker. I don't fry my corn tortillas to save on fat and throw it in the oven at 350 to get the cheese bubbly.
These are "Oh my God, Good!" I cannot eat tomatoes yet love Mexican food. (Do you know how hard it is to find Mexican recipes without tomatoes!?!?) I was so excited to find this recipe. I followed the recipe exactly and they were fantastic! My husband didn't say a word all through dinner... just kept eating and nodding his head. (That's a good sign!) The leftovers weren't quite as good as the tortillas were really mushy but it was still enjoyable! This is being added to my favorites list!!! Thanks for sharing the recipe!
The best Poblano Chile Enchiladas. Great taste. Not so spicy, just the right touch. I will defenitely recomend them. and will learn to cook them. Irma Escarcega
Huge hit!! Even my 3 year old liked it. I didn't fry the tortillas. Instead I covered both sides in the chili sauce and filled with chicken, then I put them in a pan, covered with a little more sauce and a combo of mozzarella and pepper jack. Then I baked at 350* until the cheese was starting to brown. Next time I will increase the amount of chicken I cooked though, I thought they needed a little more. Definitely will be adding this to my cookbook! Thanks Olga! (Side note: I ended up having some sauce left over because I double the recipe. I saved it and we had it with some tortilla chips the next day. Yummy!!)
I did not have pablano chilies so I used a can of green chilies, and this was still amazing! I did use a bit more cheese than called for and melted it in the oven for 5 minutes, but other than that I did not change a thing. I can't wait to try this with the pablanos!
Enchiladas are my favorite Mexican dish. I have never tasted before enchiladas with poblanos chiles. The blend of sour cream, roasted poblanos chiles and the chicken broth give the sauce an exquisite flavor. I don't like very spicy food, but this are just perfect forme.
suuuper delicious, i extremely recommend this recipe, something good to eat and easy to do!
made this 3xs, twice with chicken, once with pork. Everyone loved it. My changes: 1. roasted the meat (season the meat before roasting) instead if boiling. 2. Instead of chicken broth, I used the broth from the bottom of pan (from roasting) 3. For a more depth of flavor, I Sautéed 1 onion, small handful of corn, 3 cloves garlic, and 2 tomatoes w salt pepper and pinch of cumin. 4. When assembly: dip the tortilla (yes I fried mine) into the poblano sauce, sprinkle Mexican blend cheese, add some meat, add small spoon of the sautéed veggies. Fold and place in a greased baking dish. Thank put more cheese on top and bake till bubbly and almost golden brown. I serve with fresh cilantro and lime wedge. Hubby said he would pay $14 for a plate of this at a restaurant. So yummy! Yes it takes a lot of time but sooo worth it. Also side note: depending where your poblanos a are from, sometimes they are hotter than normal. Make sure you taste your poblano sauce - if the heat is not hot enough dice jalepenos and ad to the sauce. (I had to do that once)
The sauce needed a little tweaking but these were overall pretty good. I'll make these again.
Fantastic! I've made these by the recipe, and I've also added spinach and mushrooms. Both were great!
Very good, authentic flavor. I'll definitely keep this handy when I'm looking for something more authentic.
I tried to do a "healthy" shortcut by not pre-frying the tortillas and they fell apart and were a little soggy as a result. Next time I'll follow the recipe exactly- the flavor was wonderful!
very good i would have had better luck if i had a food processor :) but was delicious anyway :)
I have made this twice now in 2 weeks and I absolutely love this. I just buy a chicken from Costco and saute the onion with garlic add to chicken. So easy and the sauce is the best ever!
We liked these. I added cilantro to the sauce, and wish I had added a little more of something, but I'm not sure what. Probably a jalapeno in the roasting stage; I think I'm comparing these to a recipe I tried with jalapenos and cilantro. In any event, I think I should've done the meat in the crockpot, because that's totally effortless and I'm all about effortless. I really liked this recipe's explanations for roasting peppers and also for frying the tortillas. Mine did not tear, and I have to attribute that to the hot oil treatment and not the sauce, because I had more filling than I needed, so I had to get out 2 more tortillas, and just dip them in the sauce, and those did tear. Thanks for the recipe, we enjoyed it :)
Magnifico sabor de enchiladas! Buenisimas!!!
This was pretty good! We used flour tortillas instead of corn. We bought a rotisserie chicken from the store and just shredded it. We boiled the water, garlic, onion, and bouillon and took out a cup, then tossed in the chicken and let it hang out in the mix while the peppers cooled. We tossed some spices (red pepper, chipotle) into the chicken mixture. We'll definitely add more next time, I think the chicken needed more flavor. I think the sauce was missing something but I can't put my finger on it. It was delicious but needed a little something more.
I don't think there's a better recipe out there for poblano chile enchiladas.I'm going to stay tuned for more offerings from this talented and innovative chef.
this was very bland to my entire family. it has potential, but would need a good bit of tweaking to become 5 star. I will not be making this one again
these enchiladas were by far the best mexican food i've tested yet. I thought the name of the recipe was very cute too. The flavors of "a la gringa" all come together in one chile enchiladas to blow your tasting sensors away. I give this recipe a great review.
Love this recipe! I noticed that a lot of people think that it is bland- it must have to do with the flavor of the poblanos. We used 8 small poblanos from our garden, and it was spicy and wonderful. After reading another review, we added a Mexican crumbly white cheese (Queso Cojita) to the mozzarella, and it was delicious. The cooking method for the chicken really seemed to make a difference. Chicken breast can be dry, but this was moist and flavorful.
Very nice recipe. I give it four stars because I didn't think the flavor was popping out. I fire roasted my pabalno's over the gas flame on my stove top, put them in a paper bag for a few minutes and peeled the skin off with paper towels, removed the seeds for wonderful tasting pablanos.
While I did not follow recipe exactly, it got me on the right path, and the end result was excellent! My husband loved them, and my kids too. I purchased shredded chicken from HEB (fully cooked) which made that process easier! I also used a caldo de pollo boullion cube, in 2c of H2O w/ minced garlic, did the poblanos exactly like recipe, mixed w/ 1c of broth. Definitely softened tortillas (corn) in oil (best part)! Then I scooped in chicken and mexican style shredded cheese and poured sauce over topped w/ more chicken and cheese, placed in oven for 30min at 350. Next time though, I will make sauce a bit thinner consistency. Born and raised in SA, TX, and now living in RGV, TX; I have to say that these are awesome. I have never liked chicken enchiladas at restaurants. My fav is cheese enchiladas. As sides, I made some arroz and frijoles....great meal! Gracias Olga!
Let me preface with saying that I am not a cook by any means and yes, I am a gringa. My husband is very much a Mexican and has enjoyed home cooked meals his entire life. All of our marriage I have lived in his mother's cooking shadow. Tonight I made this and his reaction made my night/week/year: "add this to the favorites list; I like these way better than my mothers" SCORE!! Thank you thank you for such a yummy recipe!!
ES UNA IDEA MUY ORIGINAL Y MUY RAPIDAS DE HACER. APARTE TIENEN UN SABOR DELICIOSO.
OMG. The best. I changed some things. I used a rotisserie chicken shredded it, man was it flavorfull and so moist. I roasted fresh garlic in the oven with the poblanos although I think it would still be good without that. I used store bought chicken stock and placed that, a couple if my roasted garlic cloves, a piece of the onion, the sour cream and blended until smooth. I stuffed with Chicken and chedder cheese instead of the mozzarella rolled, placed on plate topped it with more cheese and put it in the microwave to melt cheese. The drizzled more sauce over them. Sauce was very spicey so made each member of the family according to their taste, using less sauce on some and saturated my husband's, as he love's spicy food. This is a most try. I will be making again and again.
This is the best enchilada dish ever.
This is great! Easy to make and tastes very good.
I TRIED THIS RECIPE ON MY FIANCEE IT WAS REALLY GOOD AND HE LIKED IT AS WELL AND HE IS HARD TO PLEASE WITH HIS MOM BEING SALVADORIAN AND HIS FATHER MEXICAN. I HAVE EVEN TAKEN THIS RECIPE AND MAKE IT AS A TACO FILLING RECIPE WITH HOMEMADE CORN TORTILLAS
We made this twice so we must like it.
this recipe was just what i was looking for! i used 6 or 7 chiles from my garden because they seem so much smaller than the ones i have bought from the store in the past. i didn't think it would be sooo spicy! but the flavour was still superb! gracias
I LOVE THIS RECIPE!! it was so good, my boyfriend said it was like having enchiladas at a restaurant. I will make it again!
This is absolutely delicious! Didn't change a thing.
Great A+++ recipe!!! However to satisfy all ages, I decided to use 4 TOMATILLOS & 1 sliced up pepper for spice with a little cilantro instead of the poblano chiles- it was delicious!! I also did not fry the tortillas, however you risk breaking the shell when you roll them up. So maybe I'll try frying them next time. Absolutely authentic, and delicious- 5 stars all the way! ;)
Wish they had more stars for this recipe! The only changes I made were: 1) added a chipotle pepper and a little bit of the adobo sauce they're canned in to the poblano sauce mixture to spice it up a little, 2) as another reviewer suggested, shredded the chicken instead of slicing it, and 3) put the enchiladas in a baking dish and baked at 350 degrees for about 20 minutes before topping with the cheese. I have now abandoned the chicken enchilada recipe I've been using for years - THIS is now my go-to enchilada recipe! Also, because it's easier and requires less clean-up, I used my immersion blender for the sauce, and it worked really great. Thanks so much for this recipe!
I'm not a great cook, but I love mexican kitchen, so I tried it. This meal is quite easy and also one of the best enchiladas I ever had!
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.
This is my new favorite Mexican dish! The sauce is incredible!!!!
This is one of those "Don't Talk To Me I'm Eating" recipes! These are delicious!! I was originally going to add a jalapeno to the sauce, as other reviewers have recommended, because we like spicy food. I'm so glad that I tasted the sauce before I did this! It was very spicy already and after I added the chicken stock mixture it was absolutely perfect. When I put the sauce on the stove top I did have to add some seasoning salt, but that was about it. I didn't fry the tortillas, just threw them in the oven for 13 mins at 350F. I didn't have any onion, so I had to leave those out, but those would be a fantastic addition, can't wait to add them in next time. These are delicious, try them, you will not be sorry!!
This was so delicious I offered to take my husband's plate back and bring him a nice tuna fish sandwich. I did sub low-fat cheddar for the mozzarella (because that's what I had on hand).
This was excellent. The whole family enjoyed it. It's hard to find mexican recipes that aren't too spicy and even young children enjoyed this. Thank you!
These where amazing! Worth the extra work and time! Try them!!
These were awesome. I cooked up extra peppers and added thin strips with the chicken before I rolled them up. In addition to the mozzy I used Jack and cheddar. Served with rice and refried beans and we agreed we couldn't have gotten a better meal at a restaurant!
Full flavor--especially great for poaching chicken. Added sprinkles of cumin, paprika, parsley, oregano, black pepper, squeeze of lemon/lime.
These enchiladas were amazing! I went for seconds...but there were none.....:( hehe
I like this recipie but I thought it would be a little more flavorful. I did changed it some though. I added some cream cheese to the sauce to thicken it, Used flour tortillas and didnt fry or dip in sauce. I shredded the chicken and stuffed the tortillas with cheese as well as sauce and chicken then baked. I also used 3 cups chicken broth vs water and omitted the bullion.
This was outstanding! One of the best chicken enchilada recipes I have used.I did sub anaheim chili's and a jalapeno for the Poblano chili's and I used light sour cream.
Absolutely excellent, and I have never even made enchiladas before. Also, I served this with unfried chile relleno, used queso fresco instead of mozzarella (because I didn't have any, but it turned out great), and I shredded the chicken which made it so perfectly delicious.
Our family loves great mexican food and have made some fantastic recipes for many years but this just didn't do it for us. It was lots of work for a just okay taste. My husband lived in southern California for several years and really loves Mexican food and asked me NOT to make this recipe again. My daughter and I agreed that the taste didn't merit a second time either.
Made this for dinner. Delicious!! Not too spicy, good flavor. I substituted the sour cream with plain Greek yogurt and instead of frying the tortillas I rolled the enchiladas and baked in over for 15 minutes and broiled until cheese toasted. Served with rice and beans. Yum!
Really good! I didn'y fry the tortillas but next time I will because they were getting too soft and falling apart.
Easy to follow recipe. Authentic flavor. Muy Ricas!
A MI FAMILIA LE ENCANTARON, SE LAS RECOMIENDO.
This was very good although I tweaked it a little. I boiled the chicken with the ingredients (also threw in a whole serrano chile, gives wonderful flavor without the heat). Then shredded the chicken and simmered it with half the sauce for about 30 minutes. Also used Jack cheese in place of mozzarella. Homemade rice and beans and it was a really nice mexican dinner, the family loved it!
I love enchiladas, and I had 4 Poblanos from my CSA so I was really looking forward to trying this. Meh. Disappointingly bland.
Perhaps my expectations were too high for this recipe after reading the reviews! The chicken didn't have enough flavor so it made the whole enchilada kinda bland with the exception of the sourcream sauce - very yummy. Overall though I'd say they were OK. Must admit this was the first time I have actually cooked enchiladas so maybe I am to blame instead of the recipe!
Awesome, awesome, awesome! Used flour tortillas instead and baked in the oven for 30 minutes! Doesn't really matter what you do - its all in the sauce which is rich, buttery and FABULOUS!
Another keeper! Thanks!