Okay, so I just made these. They are well worthy. The only thing I changed was adding probably a 1/4 - 1/2 cup of canned sweet corn. We love corn in our mexican-ish stuff.<br/><br/>I tried a bite and it is good. Enough seasoning for the wife, although I could always use a bit more heat.<br/><br/>Drizzle on just a little cheese dip from the local mexican joint, or make your own cheese dip and this goes from worthy to exceptional. This has a crispness to it that is lacking in my normal chicken enchilada recipe.<br/><br/>I don't typically keep phyllo dough on hand, but if I ever do, I will make these again. Two thumbs up from the wife and I.
OK, I made a couple of mistakes while making this recipe, and it STILL rocks! I mixed the chicken, cheese and spices together, ahead of time, as I had a meeting to attend. When I returned, to finish making the rolls, I forgot to add the chiles into the mixture. I also missed the part about spreading the mixture down the LONG SIDE of the rectangle. I was definitely wondering why I had so much filling left, and why they were so small. That's what happens when you try to rush. :-( Despite all my various mistakes, these were very tasty; my family agreed with me and scarfed them down. I'll definitely be making these again, and I'll try to do a better job of following your directions. Thanks for sharing, Katt!