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Love this recipe! The chicken for the filling comes out so yummy. I've made this recipe many times. I actually chop the onion from the cooking process in the filling. Adds to the moistness of the filling. Thanks for a great recipe!
My husband and I love this dish! We would give it 10 stars if possible. I made two small changes - instead of 2 types of cheeses I just used a mexican blend and instead of 2% milk I used skim. It tastes awesome you you would have no idea its a "light" recipe. The cilantro/tomatillo sauce thickens up to the perfect consistency and the inside of each enchilada is moist and delicious. At first I was a little concerned as i mixed up the tomatillo sauce since I've never made enchiladas with a green sauce but I am very glad i tried it!