> a very simple recipe is use a Hatch Green chile sauce. Google Hatch
> Green chile for recipes and purchasing sources. You can freeze both the
> chiles and the sauce. It is great in a green chile stew with meat and
> potatoes . chile roasting season should be declining about now so be quick
> to order. If you cannot get Hatch chiles, get a bunch of Anaheim at the
> market and roast them. Roasting methods are on the net also and very
> easy. Add the cooked chicken( roasted perhaps?) and beans (canned
> are just as good) along with the spices of your choice. Garnish with
> Cilantro and a squeeze of lime when plating.
> I tend to use Mexican Oregano in Mex/Latino cooking, no basil, and little
> if any coriander unless it is a Caribe recipe
I definitely didn't want more heat it was just right there. I'll check on
the chilis you described. Lime juice has been suggested and I too, thought
maybe a better cooking method for the chicken might have helped too.
Definitely roast it next time or heaven forbid drag out the George Forman
Grill. It does make the best grilled chicken breasts!

Thank you so much for all your suggestions,

Lynne