The smell of roasting Hatch chilies took me back to living in New Mexico. The recipe was easy to follow. Changes I made were to cook the chili mixture down to reduce the liquid and intensify the chili flavor. Also cut out the hassle of cooking the chicken and used canned chicken. Saved time and money.. Also substituted low carb tortillas to make it diabetes friendly. Very tasty

I discovered this delectable, yet simple, concoction a few days ago when I was rummaging through my on-hand breakfast ingredients. This is one of my new all-time breakfast favorites... and one that I'm now experimenting with with glee (which brought me to your recipe as I search for new twists to this culinary delight). I'm 4-starring your recipe, and not 5, because this simply must have a dusting of something to liven up the flavors, be it your standard salt-n-pepper or a brave foray into the black garlic and truffle sprinkling.

I am a psychopath and I love THE LEGENDARY EGG DOG!!!!!!!!!!!!!

Pretty easy, and tasty recipe. Not Hatch pepper season so used poblano, roasted in the same manner. I seasoned the chicken with S&P and taco seasoning for the browning process. Simmered in broth, removed then cooled and shredded. Sauteed the onion, garlic, tomato and seasonings in butter. Emulsified that mixture to a nice chunky mix, and layered my ramekins with wedges of corn tortillas, cheese, chicken and onion mixture. So good! Made some with sauteed zucchini (seasoned) instead of the chicken on some, still yummy! The broth on top does help to moisten things up and keep it together.

This is one of my favorite recipes from this site! So yummy! I used canned green chile and shredded chicken breasts. I also used a 9x13 pan after reading reviews that the pie pan was too small. I will be making this again and again!!

This is outstanding. I did smear some refried beans on the tortillas. I was worried about adding the last batch of chicken stock. I’m glad I did. Thank you for the recipe!

I read some of the comments prior to making this dish and decided to add rotel tomatoes. In addition, I used an emulsifier for the sauce. It turned out so good! The leftovers were just as good. My family wants me to make this instead of enchiladas now!

It’s a keeper. i thought I thawed chicken thighs, but when I went to cook them, I realized it was drumsticks. Oh well, they worked! Also, I really wanted to use up some of my fresh garden produce, so I roasted my Anaheim chili’s, 6 tomatillos and an ear of sweet corn. In addition, I added a can of sliced olives and a little chopped cilantro to the sauce and boy was it good. Even better the 2nd night. Thanks!

Yum