I found this recipe last year while I was waiting for my sister-in-law to finish visiting with her great-grandfather. I have made it once before and rediscovered it in my custom cookbook made from recipes torn from magazines or printed off of the Internet.
The sauce is the most challenging part of this recipe as it takes a bit of work to put it together. It is worth it though. This time I substituted Anaheim peppers for the Poblano (because that is what I had in the fridge). I used Munster cheese as I did the first time I made it and I also substituted 3 green onions for the white onions on top. Instead of putting the onions on at the end I mixed them in with the cheese before baking as I prefer a cooked onion on my enchiladas. I cooked the chicken in the crock pot earlier in the day so that it was shredded and ready when I decided to start dinner. You could also use a store bought rotisserie chicken and shred that. Toward the last of the enchiladas I ran out of chicken so I made a cheese-spinach enchilada, that turned out very tasty also. I will make more cheese-spinach ones next time.
This recipe receives a rating of: 3.
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