This was the best enchiladas I have ever had. My fussy children loved it, too. I also made some changes to the recipe: I marinated the chicken in lime juice, chili powder, garlic, salt, pepper, diced green chilis and jalapenos (one small can each), and a bit of tequila for a few hours before cooking. I used shredded mexican jack in each tortilla instead of adding to total mixture and I used 3 cans of green enchilada sauce. I also slow sauteed diced jalapenos and serrano chilis in olive oil and served over the top (taste buds permitting). Thanks Dawn, and all the others who have helped make this a terrific dish. Ole!