Thank you for sharing this recipe! I recognize it as the one for which I have been searching in the Bon Appetit archives. (By mistake, I had lost or tossed the old magazine containing this recipe.) It is my absolute favorite chicken enchilada recipe, although quite labor-intensive!!! We like ours on the mild side so I go very sparingly on the green chilies.
These are different enchiladas, but they are very good. We like our enchiladas spicy, so I used jalapeno pepper jack cheese and it was perfect. I was able to make 12 enchiladas with the filling instead of 9. Also, I made the sauce right in the saucepan using an immersion blender. This made quite a bit of sauce, so I think next time I will add more to the chicken mixture before rolling them in the tortillas. My family devoured these and proclaimed them a winner. Thank you for sharing this wonderful recipe.