These are very good! I appreciate the fact that the recipe includes one for the sauce, which is not available where I live. I roasted the chicken and made the sauce one day, and then made the enchiladas two days later. I used 5 whole fresh green, not very hot chilies, and will increase the number to 8 next time. I did soften the corn tortillas in hot oil, which seemed a little tricky, but not so terribly so. I only had 10 tortillas, so probably overstuffed my enchiladas. I am enjoying them very much. Thank you very much for sharing this recipe with us.