The chile sauce in this dish is very smooth and has a great Southwest flavor that complements the chicken very well. During preparation, when sauteeing the chiles and waiting for them to soften the Guajillos are notorious for being tough and may not soften up the way you expect. However, the skins do puree in the blender well, even if still on the slightly hard side. I had waited to get them soft and my liquid was evaporating so I added more stock, but I could see the coloration of the chiles in the dish so that is a good indicator. All that aside, the chicken is excellent, and the extras also make good sandwiches on a kaiser roll if you have any left. Thanks for a great recipe, I'm sure to try this one again.
Good flavor. I simmered the sauce for about 1/2 hour and then let it cool before putting it in the blender. The color of my sauce was an orange, like the color of the review stars above. The pics that some posted seems to have more of a red color sauce. I used 2 New Mexico chiles. Maybe next time I'll use 3 chiles. Tasted good though.
Very yummy dish. I did prepare the sauce in advance and put it in the frig till ready to use. I took it out and zapped it in the microwave for about 2 minutes to turn it into more of a soft liquid. The corn tortillas do dominate the taste of this dish. Although I was hoping for more heat, I do plan to add some red pepper flakes next time. Very enjoyable. Thanks for posting. Made for PAC Fall 2008 :)
Tastes great and easy to throw together. The sauce was very tasty and the chicken was very moist and tender. Thanks for sharing.
After one bite of this my BF gave it the thumbs up! The sauce is wonderful and the chicken remained moist. This recipe was easily cut in half and I used a pasilla chile. I wouldn't change a thing about it and it was made with ingredients I always have in the house. Thanks for sharing this easy recipe Toni!
This was a terrific dish. I followed the directions exactly and it was a success! I plan on making it again for my parents this weekend.