Comments on: Green Chile Chicken Tacos

By: Kalyn Denny

Kalyn Denny — Mon, 18 May 2026 03:35:12 +0000

In reply to Aquaria. Not sure why you had too much liquid if you reduced the sauce, maybe your chicken breasts were a lot smaller. Glad you were able to make it work.

By: Aquaria

Aquaria — Sun, 17 May 2026 21:33:47 +0000

Even after reducing for the slow cooker, the end result was drowning in liquid, far too much for tacos. We had to drain the meat before serving. No tortillas could hold up to the amount of liquid going on here. A can of enchilada sauce for a 13X9 pan of enchiladas is probably right since enchiladas are supposed to be runny. But that much for tacos? Nope. I’m thinking half a can, reduced, and even that might be pushing it. However…. // We plan to repeat the process, but toss in a bunch of veg to make a stew or soup. The flavours were wonderful, but the amount of liquid is simply all wrong for tacos, at least with the slow cooker. I’m not even sure it wouldn’t be too runny if cooked in the instant pot or on the stove. But for some soup, it would be fantastic!
// The slaw was pretty good, but it was 1) a bit too bright for our tastes and therefore 2) missing something… We added another TB or two of Duke’s Hint of Lime Mayo and some comino powder, for a bit of savoury earthiness that dialed back the bright and gave the overall flavour more depth. Definitely made it more ‘Mexican.’ Next time, we’ll use the Duke’s lime mayo from the get go, and a bit more of it, to make the slaw creamier, the way we like ours.

By: Kalyn Denny

Kalyn Denny — Wed, 08 Jul 2020 14:39:43 +0000

In reply to Mary K. Christiansen. I've noticed that some stores in the U.S. call these Pasilla Peppers. I apologize that i forgot to mention that! If your store still doesn't have them I think any mild pepper would work, but hotter peppers (like Jalanenos) would be much hotter than the Poblanos. You could definitely leave out the pepper too. Hope you enjoy!

By: Mary K. Christiansen

Mary K. Christiansen — Wed, 08 Jul 2020 13:58:15 +0000

Is there a substitute for Poblano chilies? I can’t find them in my local grocery stores.

By: Kalyn Denny

Kalyn Denny — Tue, 07 Jul 2020 19:33:09 +0000

In reply to Pam. Hi Pam, My niece Kara was here when I got this comment and we estimated it was 3 pounds of chicken, maybe a little more. I think what you have will be fine; Kara reminded me that there was plenty of sauce when we finished cooking the chicken. Hope you enjoy!

By: Pam

Pam — Tue, 07 Jul 2020 14:58:44 +0000

Hi Kaylyn! Do you know approximately how many pounds of chicken you use for this recipe? I like to buy the ”Valpak” of fresh chicken breasts for economical reasons, and it typically contains 5 breasts at approx 4 lbs total. Hoping it will work out for this recipe – it looks delicious!!

By: Kalyn Denny

Kalyn Denny — Sun, 09 Nov 2014 19:38:30 +0000

Sandy, that sounds like something I'd really like. I'll look for it at the Trader Joe's in Salt Lake, thanks!

By: Kalyn Denny

Kalyn Denny — Sun, 09 Nov 2014 18:35:58 +0000

In reply to Yelena Strokin. Thanks Yelena, glad you like it!

By: Yelena Strokin

Yelena Strokin — Sun, 09 Nov 2014 18:04:56 +0000

It looks so refreshing!

By: Kalyn Denny

Kalyn Denny — Wed, 05 Nov 2014 21:01:24 +0000

In reply to Meeta K. Thanks Meeta! Some of my favorite flavors in this dish.