Delicious. I’ve made it before and I suggest less chicken broth and add thickener. I also like more spice so added more cumin and chili powder.

I loved it! My husband is not a pepper lover and it took some convincing for him to believe pablanos aren’t that spicy. He really liked it and I served it with some Spanish rice.

Very good basic recipe. There is a lot of room for embellishments. I didn't add a thickener and let the sauce reduce to almost nothing. Made it better and easier for tortilla shells. It was delicious and I will be making again to add my own twists!

Sauce was thin, even though I added a thickener. Maybe I didn’t add enough

I added 1/4 tsp corn starch, bell pepper, fresh corn, and I doubled the poblanos, and seasoned with a pinch of chipotle powder

I was craving a creamy chicken dish like the one seeved at Puerto Vallarta and this did the trick. i would use half the chicken stock, next time.

I didn’t have heavy cream I used sour cream was good

Seemed like a rather basic recipe but it tastes spectacular. This will become a regular at our house.

Easy, awesome recipe. I used butter and milk in place of heavy cream and blistered the peppers but did not peel them. I also used shredded cheddar in place of jack cheese. Great sauce! I will definitely make this again when the poblano are plentiful in the Garden! Just made this super recipe again! I added button mushrooms and used half Swiss and half cheddar cheese! Awesome!