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Roasted Green Chile-Chicken Enchiladas
Recipe courtesy Tyler Florence Show: How To Boil Water Episode: Heat Wave Overall User Rating: 
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Very yummy! (see my minor revisions)
06/17/2008 at 03:53pm
User: Anonymous User Rating:
These were great, the salsa by itself is so easy and delicious, I make it all the time for nachos, quesadillas and to bring to parties as an appetizer. You can make the enchiladas so much faster by making the tomatillo salsa the day before-- it tastes better after a day, too. The first time I made this the chicken itself was lacking in flavor, but to remedy that I just put the chicken and salsa in a pan and heated them through before adding the thickened flour and chicken stock mixture. Make sure to add lots of cheese inside the enchiladas. And- do not add sour cream into the filling! I did the first time and it was terrible. The second time, without, it was delicious.
Delicious
06/07/2008 at 08:45pm
User: Rachel from San Francisco, CA User Rating:
Better than any I've had in a Mexican restaurant.
This is a family favorite
05/21/2008 at 04:55pm
User: Gail from Glen Allen, VA User Rating:
We make this at least 1-2 times per month. If I'm in a hurry, I'll use store-bought verde and canned chilis -- and it's still fantastic! I've even doubled the quantity and frozen filling for future dinner ease. I can't rave enough.
excellent..
05/09/2008 at 11:00pm
User: Rachelle from Lakeside, CA User Rating:
Oh this is yummy. But had to change it around a bit. I too cheated & bought bottled salsa verde. After reading other reviews I followed the filling recipe, but used 2 14 oz. cans of broth instead of the full 4 cups. When it came time to fill enchiladas, my mother (who lives with us) tasted the "mild" salsa verde & said it's way too hot for her...so, improvise, overcome, adapt. Instead, using an 8 x 8 dish, layered all the ingredients with one layer of cheese in the middle, then topped with nice layer of cheese. Came right to top of pan. Baked until cheese was bubbly & slightly browned. Came out moist & delicious. There was still plenty of moisture in filling mix to moisten tortillas. And the leftovers were great. Think maybe next time will use pepper jack cuz mom can handle that and will give a little kick. Served with bottled green sauce on side, sour cream and sliced avocados. Everyone loved it.
well worth the effort
05/07/2008 at 10:03am
User: greg from retsof, NY User Rating:
It takes a while to prepare this dish, but it is well worth the effort. We baked it on a Silipat (Silpat) sheet so it would not stick.
this is so good!!!
03/29/2008 at 05:17pm
User: Anonymous User Rating:
I love green chile enchiladas and this recipe is the best one i have tried. i made this for my family and they all loved it.
Gloriousness
03/27/2008 at 12:26pm
User: Anonymous User Rating:
While these were a lot of work, they were absolutely worth it. I made these for a dinner party and everyone loved them. This will be my go-to enchilada recipe from now on!
Oh Baby!
02/20/2008 at 04:13pm
User: Erika from Fort Collins, CO User Rating:
We have an annual "Bobby Crocker" cook off at church where the men cook dishes for the women to judge. This recipe won third place! It was the most amazing enchilada recipe I have ever had the pleasure of tasting and cannot wait to make them myself!!!
Yumm!!!
09/28/2007 at 03:42pm
User: Anonymous User Rating:
Very good. Takes a while to make, but worth it. Will make again.
Amazing
09/27/2007 at 02:18pm
User: Ellen from Goleta, CA User Rating:
Great flavor...I made these for a dinner party and eveyone loved them. This is my new favorite Enchilda recipe
Close enough to authentic for me!
08/21/2007 at 10:06am
User: Rachel from Stockton, CA User Rating:
I am a 29 year old mexican-american woman, who has been raised & taught how to cook mexican food since I was 10 years old. I have always prided myself in knowing how to cook authentic mexican food without the americanized short-cuts, etc..I have always been skeptical to try mexican recipes that weren't "traditional". I love Tyler Florence & have tried so many of his other recipes & have never been disappointed. I just never thought to try his mexican food dishes. My cousin came over & made these for me one day, I fell in love with them. When she told me they were Tyler's, I made them the next day! My husband loves these! They are work, but less work than the average authentic mexican food recipe. I won't be so skeptical in the future...now if only I could get Tyler to come up with an authentic Green Corn Tamale recipe, I'd be ecstatic!
Good flavor but.....
08/07/2007 at 08:09pm
User: Alma from Mesa, AZ User Rating:
Too much work.
Make this recipe!
07/18/2007 at 07:50am
User: STEVEN from LAWRENCE, KS User Rating:
Very good. Double the tomitillo (sp?) recipe. It makes for a good salsa for an appetizer dip.
The best
07/04/2007 at 12:36am
User: cheryl from highland, CA User Rating:
These are awesome. The easiest way I have found to blacken the pepper skins is to cut them in half, seed them and flatten before I broil them...Sooo much easier because I don't have to keep flipping . I use green onion tops in the tomatillo salsa instead of reg. onion. Be prepared for lots of requests for this dish.
This is a keeper
06/27/2007 at 06:55pm
User: Lisa from Sunnyvale, CA User Rating:
The enchiladas were very tasty! Easy to make and lots of flavor. Plus it made way more than what it said. I had two 13x9 pans enough for two meals or a party.
fabulous
06/11/2007 at 11:31am
User: Laura from hemet, CA User Rating:
My family loved this dish. I love green chile salsas so I was looking for a recipe w/all the right ingredients, and Tyler's fit the bill perfectly. It IS a half day in the kitchen but totally worthwhile. But I made my own chicken stock using whole chickens, shredded the meat and used that instead of a deli roasted one. It's a very authentic dish too. Being Mexican, i am kinda particular about Mexican food recipes being too Americanized, and this one isn't. A real treat, Tyler! Thanks!
Delicious!!!!!!!
05/30/2007 at 09:04pm
User: Diana from Shalimar, FL User Rating:
These enchiladas were so delicious! The salsa verde was good and it had awesome flavor. I added extra flour to thicken it up and it turned out great. I didnt change anything else. The only thing I had to watch was the amount of lime in the guacamole...my avacados were a little small so it turned out too limey. But, I will definitely make it again!
Excellent Enchiladas!
04/30/2007 at 09:56am
User: VERONICA from Tucson, AZ User Rating:
This recipe is excellent, I highly recommend it. It took me 3 full hours though. Next time, I'll use canned chilis as fire roasted chilis take a long time and are pretty tricky. I also added some Cayenne and chili powder and it had just the right amount of heat. Wonderful!
A Keeper
04/25/2007 at 12:44pm
User: Anonymous User Rating:
Family loved this, corn tortillas are hard to roll up.
Yum
04/21/2007 at 07:07pm
User: Renee from Laguna Niguel, CA User Rating:
This is alot of work, however the taste is fabulous! I have made them several times and neighbors love them!
AMAZING!
04/12/2007 at 10:06pm
User: Alyssa from Oxnard, CA User Rating:
You must make these! They are so flavorful and authnetic, even my traditional mexican family loved them! It may seem like a lot of work but double the recipe and eat leftovers for several days or freeze individually and they are well worth it!
Fantastic!
04/03/2007 at 09:26pm
User: Stella from Warren, NJ User Rating:
Based on the very positive reviews posted by other members, I wanted to try this recipe, but it sounded like it was a lot of work. Cutting out the homemade salsa verde and guacamole seemed to do the trick. I used a good organic brand of salsa verde. Also, instead of using 3 poblanos (couldn't find them in my grocery store) I used 3 cubanelles and 1 jalapeno. I lightly sauteed them before adding them to the chicken mixture. Other members also complained about the watery-ness of the mixture; I just made sure to reduce it for ~10-15 min down to a gravy like consistency. Lastly, I used soft taco size tortillas and was able to fit 6 perfectly in a 9x13 bakind dish. With these modifications, the dish came out really amazing and was very easy.
The Best Enchiladas
03/08/2007 at 11:35am
User: Sherry from Corona, CA User Rating:
These enchiladas tasted better than any mexican restuarant. Excellent recipe.
Looked Great
03/01/2007 at 01:48pm
User: Dave from Lebanon, OH User Rating:
Tyler, Your dish on this mornings How To Boil Water looked so good, I love Mexican Food.All of you cheifs on Food Network make it look so easy.......Dave
Mexico
03/01/2007 at 12:17pm
User: Anonymous User Rating:
Mexico in New York
Green Chilie Fiesta
03/01/2007 at 12:04pm
User: Richard from Richardson, TX User Rating:
Super outstanding recipe, must try you will love it. Cissy-Richardson,Tx
A hit with the family/party
02/27/2007 at 11:10am
User: Marlea from Spokane Valley, WA User Rating:
I adjusted the recipe a little using serrano peppers instead for a little more heat and used 4 chicken breasts. Everyone raved about these, a definate keeper for my person chef business.
U
02/26/2007 at 04:59pm
User: Anonymous User Rating:
VERY GOOD
Very good
02/13/2007 at 01:48pm
User: Lynna from Seattle, WA User Rating:
Very tasty enchiladas. Takes a bit of time to make but worth it!
Yummy!
02/07/2007 at 06:03pm
User: Brooke from Emporia, KS User Rating:
Pretty easy to make and very tasty! I used flour tortillas and they worked just fine. I had trouble with the corn tortillas tearing.
yummy!!!
01/21/2007 at 11:19pm
User: Kathy from Apple Valley, CA User Rating:
This is the best enchilada recipe I have made. It is time consuming, but definately worth the work. Everyone raves about this recipe. Thanks. Tyler. Kathy, Apple Valley, CA
Lots of work, but delicious!
12/22/2006 at 09:58am
User: Anonymous User Rating:
This recipe took me a long time, but it was so good. My family thought it was as good as anything they'd had at a restaurant. The only really hard part was blackening the poblano peppers. I got a blow torch for Christmas, so I might use that next time. This is a recipe definitely worth trying!
No More Can Enchilada Sauce
12/17/2006 at 01:37am
User: Michele from Yucaipa, CA User Rating:
I made this - and yes, it is more work than I usually do but well worth it. My family loved it and said they didn't want can enchilada sause again !
Delicious Recipe for after Thanksgiving!
11/28/2006 at 11:03pm
User: ADRIAN from Santa Clara CA, CA User Rating:
I finally got the courage to try something different with my turkey left-overs. I absolutely loved this recipe! Tyler has a winner here. I used left over turkey from Thanksgiving and added the spices and flavors from this recipe it was just perfect. My family loved it! Thanks, Adrian / Pleasanton, CA
roasted green chile chicken
11/10/2006 at 07:37pm
User: JOE from Cleveland, OH User Rating:
This recipe has more then the average number of steps, but it is so easy yet so authentic it's really worth the try. I've substituted left over roast pork for the chicken and it turns out just fine. I suspect that finding good fresh plump tomatillos may be the hardest part of this recipe.
delicious
10/12/2006 at 12:19am
User: Kristi from Westminster, CO User Rating:
These are great and worth the effort. I warmed my tortillas in the oven and did not dip them in the tomatillo sauce. I also doubled the tortillas so if they tore the enchiladas still held their shape. Received great compliments from our guests.
A Family Favorite
08/28/2006 at 08:44pm
User: beverly from sacramento, CA User Rating:
I was looking for an enchilada recipe that used a green sauce instead of the more conventional red, and I stumbled across this terrific one. It is a little time consuming but it is well worth it. I have never made anything that has had more rave reviews by those eating it. It has become one of our family favorites.
wow
08/20/2006 at 06:06pm
User: stephanie from bixby, OK User Rating:
Wow what a recipe, I prefer cheese enchiladas. I made this recipe for my mother who just had surgery. She loved it! She said she will not eat enchiladas at a resteraunt ever again. Easy to reheat and beautiful presentation. Thanks Tyler for the great recipe.
Unbeatable flavor!
07/09/2006 at 08:32pm
User: Elizabeth from Middletown, CT User Rating:
This dish tasted phenomenal!! Although I had a little trouble putting it together, it came out well. I will definitely be making it again!
"WOW"
06/30/2006 at 11:10am
User: Jen from St.Cloud, MN User Rating:
Well, Tyler did it again! These enchiladas are wonderful!! I actually saw the episode, when he made these, about a year ago and have made them at least half a dozen times since. Perfect combination of seasonings. Had to buy the salsa verde in a bottle, but results were still excellent. That "hunk" really made the recipe easy to make. Thanks Tyler!!!
DELICIOUS!!!!!!!!!!
06/25/2006 at 02:29pm
User: PATRICIA from stroudsburg, , PA User Rating:
THIS RECIPED WAS SO GOOD.... I HAVE MADE IT TIME AND TIME AGAIN.. SOMETIMES I BUY THE SALSA VERDE IF I DON'T HAVE THE TIME TO MAKE IT MYSELF..... BUT THIS IS DEFINATELY A KEEPER.....YOU WON'T BE DISSAPOINTED............
Major Hassle Enchiladas
06/01/2006 at 09:35pm
User: Anastacia from Redondo Beach, CA User Rating:
When I saw Tyler making this, I thought it looked delicious. I had a similar recipe made with canned soup and thought I'd rather make a fresher / from-scratch version. What a mistake. The preparation took forever and when I was finished, my family was starving and unimpressed. This type of recipe is easily copied in a much easier fashion - and tastes better as well. Overall the flavor and presentation was not worth the extra effort.
GREAT flavor but too mushy
06/01/2006 at 07:07pm
User: Amber from columbia, ME User Rating:
I am sure it was "user error" but mine turned out super mushy and I even read the reviews and made the adjustments recommended???? Any suggestions??
Best Enchiladas ever...
05/27/2006 at 10:53am
User: Kim from Cleveland, TX User Rating:
This is the first recipe I have ever tried after watching the show for many years. These were very easy to make and well worth any effort. They are delicious and I highly recomend them for a gathering of friends. Kim Cleveland, Texas
Delicious!
05/25/2006 at 05:00pm
User: Chevelle from Waipahu, HI User Rating:
Now we don't have to go out to get good Mexican food! I cheated a little bit on the sauce, I used a tomatillo salsa instead of roasting my own- so that saved some time. It tasted great- so I can only imagine how good it would be if I made everything from scratch!
Delicioso!
04/14/2006 at 09:39pm
User: Julie from Stevenson Ranch, CA User Rating:
Although these take a lot of time and patience to make they are well-worth it! Everyone I've made them for loves them!!!
Gets Better
04/04/2006 at 05:48pm
User: Toni from Oak Park, IL User Rating:
The things you can do with chicken. The sauce is the key
Dee-Lish!
03/25/2006 at 05:50pm
User: Anonymous User Rating:
I took this to work for potluck and within 10 minutes, they were history...
The Best!
03/19/2006 at 07:10pm
User: Anonymous User Rating:
I loved these enchiladas! My whole family loved these enchiladas. Thanks for making me look good!
Amazing
03/17/2006 at 10:40pm
User: ANDREA from mesa, AZ User Rating:
These enchiladas were so amazing! They are so much fun to make and something to be proud of!
yummy
02/27/2006 at 10:44am
User: Anonymous User Rating:
Great taste; needs experienced cook.
01/24/2006 at 10:17am
User: Michael from Phoenix, AZ User Rating:
The taste is true to the ingredients of the dish. If you like tart tomatillo-driven sauces, full of cilantro and green chile, you'll love this one. Issues: Had to add twice the amount of flour called for in the recipe in order to thicken the filling. This required making a roux in a separate pan and adding the filling mixture that didn't thicken with just 1/4 cup of flour. The filling was still VERY runny, and an inexperienced cook could easily get very frustrated. The filling doesn't stay in the tortilla, and the chances of actually getting a filled tortilla into the pan is practically nil. Having made enchiladas for years, I knew to just get it all in the pan and it would bake up just fine. But, if you plan to serve these to guests as individual enchiladas, forget this recipe, as written. You end up with a soupy casserole that didn't "set". I would add at least 3 extra poblanos, and a lot more chicken next time. I would also cut the chicken broth back to 2 cups. That might bring the filling to a point of actually being able to fill the tortilla.
Very Good!
01/06/2006 at 08:46am
User: Kelly from McPherson, KS User Rating:
This recipe is very good! I also used a bottled salsa verde instead of making my own, and it turned out great. The chicken mixture is very runny. Mine never really thickened, but the taste was great!
Spicy but a favorite
12/18/2005 at 07:38pm
User: Anonymous User Rating:
The kids just love them
YUM!!!!!!!
11/22/2005 at 03:54pm
User: Tanya from Virginia Beach, VA User Rating:
So, I went a bit lazy and substituted Goya's Salsa Verde instead of making my own and used Old El Paso's chopped green chiles instead of the roasted poblano. Mind you, I'm a make-it-from-scratch kind of woman, but these substitutions made a quick and tasty meal! This recipe (with out w/o) the substitutions is GREAT!!!!!!!
MMMM MMMMM GOOD
11/11/2005 at 02:02pm
User: Terri from Moses Lake, WA User Rating:
That's what this recipe is...mmmm mmm good! Tyler you're the best. My mouth was watering just watching the episode! Bought the ingredients, made a mess, and fed my family a great meal. Also made this recipe with jarred chile verde salsa, but I missed the aroma of the fresh ingredients. My husband is from Texas and would tell me about enchiladas with chicken and green chiles. Didn't know what he was talking about, until your show! THANKS
Enchiladas
11/06/2005 at 11:13am
User: brad from friendswood, TX User Rating:
The enchiladas over all were pretty good,but a little tart.
Amazing!!!!
10/24/2005 at 12:16am
User: Anonymous User Rating:
Best flavor I have had in a long time from enchiladas. Easy to make, but prep time is a little longer. They are definitely worth all the time and effort.
Yum
10/10/2005 at 08:24am
User: Anonymous User Rating:
Three recipes in one - allow enough time to prepare the salsa, the quacamole and the chicken. Once you finish and sit down to dine - you are in for a pleasant surprise. This is the best green chile chicken enchilada recipe I have made. Thanks Tyler
great recipe
09/18/2005 at 05:46pm
User: Anonymous User Rating:
This was a bit more time consuming than I expected -- but the results were worth it. A few changes: I used flour tortillas instead, had to boil the chicken broth/onion/flour mixture for a long time (and add more flour) to get it thick enough (may only use 3 cups next time?). Also - the tomatillo salsa is probably the easiest part of the whole recipe, so if you can find them in your area, I would try to use fresh. That part really didn't take much time or effort.
Excellent Enchiladas!!
09/16/2005 at 05:31pm
User: ANNA from Plymouth, MI User Rating:
Just by watching the show I knew these enchiladas had to be good! I had trouble finding tomatillos in Michigan but was able to find a decent "off the shelf" salsa verde. I followed the recipe exactly as written and ended up with a soupy mess that tasted fantastic. I am trying again this weekend and after reading all of these reviews I think I will be able to perfect them! Thank you, Tyler - you are the best!!
Muy sabroso
09/15/2005 at 12:38am
User: Elsa from Sacramento, CA User Rating:
First and foremost, I saw the show when Tyler was preparing the food. Not only is he a dream to watch (not only because of his looks), but because of his personality! Very pleasant! Moving on to the comida. I must admit he had me reminiscing of my mother's authentic mexican (Jalisco)food. He really does an incredible job! Looked just like my mom's enchiladas!!
Be ready to improvise...
09/13/2005 at 08:22pm
User: Robert from Tigard, OR User Rating:
Prepare to order pizza if you are going to follow this recipe: It is loaded with mistakes. This recipe says "serves 4." Maybe 4 families! I was short on the chicken 1/2# and still fed 6 for dinner yesterday and we will probably feed 4 again with the leftovers tonight. 3# chicken for 4 people? That's 12oz each! Two enchiladas with 6 oz chicken? One chicken breast is about 6 oz. Plus cheese, onions, peppers, guacamole, tortilla, sauce on top? Is Tyler trying to fatten us up? My next gripe is the amount of liquid to add to the sauteed onions. I measured about 3 cups and after pouring in more than 2 cups I could see all I was making was onion soup. There's no way that mixture will thicken so much liquid with 1/4 C flour. I poured off 2 cups of liquid and added about 3 Tbsp corn starch slurry to get the remainder to thicken. Next: Microwaving tortillas and dipping them in the tomatillo sauce does not work. Corn tortillas do not get pliable enough using that method. I only tried two that way as I was skeptical going in. Both split open within minutes of being rolled. Finally, just fold the shredded cheese in with the meat mixture: then you don't have to dip your hands into more than one thing.
Outstanding
09/11/2005 at 02:07pm
User: Ann from Alvord, TX User Rating:
My husband and I love Mexican food and have found recipes made fresh at home seem to be the best. But this was outstanding. Having it again when company comes over tonight!!!
Delicioso
09/11/2005 at 12:02pm
User: Sonia from Houston, TX User Rating:
I am Hispanic, raised cooking Mexican food. I make green chicken enchiladas very similar to the way you make them. However, one thing I do differently is heat a small amount of oil in a skillet and first dip a corn tortilla in, both sides, remove it and then dip it in the green salsa. I then follow the rest of your instructions. I must say that your chicken filling is delicioso. Muchas Gracias!!!
O U T S T A N D I N G
09/09/2005 at 05:46pm
User: HEATHER from greenwich, NY User Rating:
This was a great recipe and I think everyone should make it! I am always afraid of trying recipes from the internet, but I saw how many good ratings this one had and gave it a shot. The only thing I did differently was using flour tortillas instead of corn, and I didn't make the guacamole. Oh, and I stewed some chicken breasts slowly in broth, cooled them, and shredded them instead of buying a roasted chicken. This recipe was on the spicy side, but authentic in flavor, and IMPRESSIVE! TRY IT!
GREAT!
09/07/2005 at 10:16am
User: Julie from Castaic, CA User Rating:
These a great!
Worth the effort
09/01/2005 at 09:13pm
User: ANGIE from The Colony, TX User Rating:
Didn't realize how long it would take to make this recipe from prep to finish, but boy, was it worth it! I made these for a girlfriend of mine from Mexico who cooks fabulously, and she will NOT STOP talking about these enchiladas. Next time I have 3 hours to spend cooking, I certainly make this recipe again.
Wonderful Recipe
08/28/2005 at 10:19am
User: Kristina from Victoria, TX User Rating:
Instead of rolling enchiladas up I layered corn tortillas, chicken mixture, tomatillo salsa and cheese (I used three layers of corn tortillas ending up with salsa and cheese on top) It worked out perfectly - was great not even mushy, very firm. This is one I will make again. Almost reminded me of a King Ranch Chicken Casserole.
Awesome!
08/24/2005 at 03:30am
User: Jenny from Indio, CA User Rating:
I love this recipe. I am not a very experienced cook and found this very easy to make.
Excellent
08/22/2005 at 06:15pm
User: CAROLYN from los angeles, CA User Rating:
Quick, easy and tasty too. Everyone loved them and wanted more.
Very good
08/22/2005 at 04:34pm
User: Anonymous User Rating:
Enchiladas were very tasty. Cut the recipe in half for 2 people (we had enough leftovers for lunch the next day), used only 1 cup of chicken stock and sauteed the poblano peppers with onions/garlic instead of roasting. Came out perfect.
Yummy!
08/21/2005 at 10:17pm
User: Sara from Ft. Collins, CO User Rating:
Very yummy! Ended up using a jar of salsa verde (tomatillos were not available at our grocery store) and they turned out great! The corn tortillas at our store only came in a small size so we used (thick) flour tortillas and it worked out just fine!
FANTASTICO!!!!!
08/20/2005 at 12:10am
User: ALMA from LAREDO, TX User Rating:
These Green Chile Enchiladas has been the best enchiladas I've ever made!!!! I have a small child, so I deleted the poblano peppers from the chicken. My toddler could not get enough of this delicious meal! I will definitely make this recipe for years to come!!!!
This Dish Is Sooooo Worth It....
08/17/2005 at 06:13pm
User: Anonymous User Rating:
I'm a Texas gal displace in SD, the land of the spiceless, tasteless food! This recipe is awesome and it takes me home. Thanks for sharing the recipe, You are "The Man"!!!!!!
Heat Wave
08/16/2005 at 05:13pm
User: gustav from athens, GA User Rating:
A handy recipe that's pretty simple. One of those recipes where the dish's reward far outweigh the labor.
MUST WATCH SHOW
08/16/2005 at 12:30pm
User: BETH from Livonia, MI User Rating:
I was a little frustrated with this recipe - I didn't watch the show, but my husband did. AFTER I added the 4 cups of chicken stock (as the recipe calls for), my husband says "Wait, Tyler only used like a cup". Needless to say, I now know why a few others that tried this recipe said it was "runny". Also, I only used 3/4 of a pepper verses the THREE that it called for. This dish would have been way too hot for sensitive eaters. I will say that with my own modifications, this was a really yummy dish. Before I make it again, I will make sure to watch the re-run of Tyler:)
very good
08/14/2005 at 02:49pm
User: maria from Orlando, FL User Rating:
I think it ia a very good to entertain and its not even complicated. It takes some time to prepare but its worth it my guest loved it
looks sooo yummy
08/13/2005 at 02:11pm
User: connie from santa fe, TX User Rating:
can't wait to fix this for my hubby
Polack cooking mexican.
08/13/2005 at 11:59am
User: Barb from Elgin, IL User Rating:
I can't wait to try this....watched it being made this am; and can't wait to try it for my (mexican) boyfriend. I think/know that even this poor littl Polish gal can make it.
Yummy, yummy....
07/24/2005 at 02:20pm
User: Treva from Roseville, MI User Rating:
I wasn't a big fan of the salsa verde so at the last minute, I had to run to the store and get green enchilada sauce to use. So, I cheated. But they still came out excellent and no one suspected that I used canned sauce to dip my tortillas in and to cover the enchiladas with. Later on, I tasted the salsa again and it was pretty good. So, I just hadn't waited long enough for the flavors to infuse. Overall, this dish was great.
Green Chile was SO much better than canned
07/21/2005 at 01:06pm
User: Lindsay from Montrose, CO User Rating:
It was fairly easy, getting the roasted chicken was such a great idea and a real time saver. I was all cleaned up by the time the enchiladas went in the oven, not too messy! My husband, colleagues, friends and neighbors loved this.
awesome
07/13/2005 at 10:15pm
User: BARBARA from Wayzata, MN User Rating:
I have revised this recipe a bit but my family loves it!! To make it quicker I use a can of store bought enchilada sauce and I add a few things extra. Such as mushrooms, my homemade hot dried pepper powder and pepper jack cheese. Also I make two pans and seal one with the food saver and freeze. It tastes just as good from the freezer. I highly recommend this recipe!!
not bad
06/05/2005 at 08:19pm
User: Anonymous User Rating:
ok this took a long time and im not really sure it was worth it! I think I could of gotten the same results if I used more store bought things but over all my guests enjoyed them and there were no left overs!!
Best Enchiladas
05/23/2005 at 08:37pm
User: Kathy from Ellensburg, WA User Rating:
I thought these looked a little labor intensive, but then I tried them. They are well work the from scratch approach.
Very Tasty!
05/09/2005 at 03:58am
User: Anonymous User Rating:
The kids loved it, my husband loved it, and so did I!
Fabulous
04/24/2005 at 01:04pm
User: Anonymous User Rating:
These enchiladas are delicious.
Great!!!
04/03/2005 at 10:02pm
User: Anonymous User Rating:
This is by far the best enchilada recipe I have tried. The green sause over the enchilada's was also very simple and good. The green sauce stores for a while and it also good on other things. It also was very quick to make.
Muy Bueno!
03/15/2005 at 06:22pm
User: Anonymous User Rating:
We thought these enchiladas were fantastic and have already made them twice, once for ourselves and once for company. They take a bit of extra work, but it's worth it. Excellent!
empty nesters learning easy mexican
03/05/2005 at 03:29pm
User: CYNDI from Spokane, WA User Rating:
This was so good that we might not be going out for mexican as much as we use to. We gained a little more confidence with some of the spices and are looking forward to having company over for a very affordable and relaxing evening. It's fun to cook as a couple and this recipe was perfect for us. We will now be growing tomatillos to make our own green salsa.
great stuff
02/28/2005 at 08:54pm
User: Anonymous User Rating:
fantastic, easy and even better the second night
THE BEST ENCHILADAS
02/15/2005 at 01:21am
User: JANNILDY from San Francisco, CA User Rating:
These are the best enchiladas ever!!! I'm not big on enchiladas but....I just had to try them after watching the show. My girlfriend loved them. Now I have to make them for my daughter and her partner who is Mexican. Can't wait for them to indulge. The poblanos make the filling. I didn't cheat on any part of the recipe. Even made refried beans from scatch. Used peruvian beans...very tasty.
Th e best enchiladas I have ever eaten!!!!!!!
02/13/2005 at 06:24pm
User: KATIE from Fort Myers, FL User Rating:
I thought that these were the best enchiladas I have ever tasted. I have a mexican food cook-off with some people I know, and I can't wait to make these, and win. Thanks.
Really yummy
02/07/2005 at 09:57pm
User: MARCY from Indianapolis, IN User Rating:
These enchiladas were a big hit. The salsa verde was super easy to make, and I loved the lime flavor in it. There was a lot of prep time, but it was worth it in the end.
Good, but not that good
01/31/2005 at 07:47pm
User: BRITTON from Monroe, LA User Rating:
I was not happy with the flavor of the salsa. I think the tomatillos are a little too bitter for me. You may want to try using regular salsa instead. The inside ingredients for enchiladas is excellent.
Awesome
01/31/2005 at 12:56pm
User: SUZIE from Pittsburgh, PA User Rating:
Wonderful taste, flavor and texture. It is labor intensive (not a weeknight meal) but is delicious
Great Chiladas
01/31/2005 at 11:50am
User: Anonymous User Rating:
Next time would add a bit more flour to thicken the chicken stuffing. It was a bit too runny. Loved the flavor and would make it again.
Yummy
01/31/2005 at 12:17am
User: VICKI from San Marcos, CA User Rating:
These were really good. Tomatillos have their own natural tartness, so you have to be careful with the amount of lime juice you add to the salsa. If you watch the episode, Tyler doesn't roast the poblanos, just adds them in to the sauteed onion and garlic. Much quicker than roasting & peeling, and I don't think anything's lost by simply saute'ing. Overall, very good, and I'll definitely make it again.
Simple
01/05/2005 at 12:11pm
User: KEVIN from Concord, MA User Rating:
These enchiladas are very simple to make, and taste very authentic. As good as I have ever eaten!
Worth the work
12/31/2004 at 03:58pm
User: DEBRA from Bakersfield, CA User Rating:
A lot of work, but the fresh ingrediants make this dish worth it.
Yes, yes, yes!!
12/30/2004 at 10:26am
User: SUNNY from Westford, MA User Rating:
I live in New England but am formerly from Austin, Texas so I know my Mexican food. Made these for my husband's birthday last night and -WOW- are they good! I made a big ol' mess in the kitchen and loved every minute of it. They filling was a little more liquid than I'm used to when I make enchiladas from scratch, but they turned out incredibly delicious. These are the best I've ever made and some of the best I've ever eaten in my life. Tyler, you are THE MAN! Thank you!!
awesome!
12/24/2004 at 07:28pm
User: Anonymous User Rating:
I've made this dish several times & it's fab. However, I find it to be time consuming & a tad pricey. Worth it though.
Beware the "Mushy Mess"
11/13/2004 at 05:56pm
User: HARRIS from Bedford, NY User Rating:
Taste Great...just watch out for too much liquid in the filling combining with maybe too much salsa verde at the end. Corn Tacos couldn't take it! Disintegrated into mushy mess as others have discovered. As I said, great taste and even better aroma. Back to drawing board.
The Best in the West
10/28/2004 at 05:54pm
User: TOM from Dallas, TX User Rating:
I prepared this for my wife & friends a couple of weeks ago. Very easy. You can prepare the chicken / stock mixture in advance and then roll the enchiladas just before baking - the flavors mingle and intensify. I also cheated by using canned salsa verde (Herdez). Be sure and use a good Mexican soft cheese, like Cacique. My wife and friends claim it is THE BEST they have ever eaten. Being from Dallas TX - Home of TEX-MEX (El Fenix was the first in 1917), that is saying a lot.
Fantastic!
10/07/2004 at 05:28pm
User: SUZANNE from Akron, OH User Rating:
These enchiladas are absolutely delicious. I have been making another of Tyler's recipes for chicken enchiladas for the past couple of years and these were a little different (green sauce as opposed to red) but just as delicious. I roasted my own chicken but substituted store bought salasa verde.
really good
10/03/2004 at 01:59pm
User: NANCY from davie, FL User Rating:
these are so tasty- takes a little time to make but well worth it
Great!
09/20/2004 at 08:43am
User: Anonymous User Rating:
This was very easy and my family loved it.
The BEST Enchiladas in the World!!!
09/18/2004 at 02:50pm
User: H from Covington, KY User Rating:
Wow - what a great recipe! A little time consuming but OH so worth it!!!!! Everyone has loved this dish - the few leftovers we might have don't last long! Absolutely fabulous!
Very Tasty!
09/15/2004 at 03:04pm
User: Anonymous User Rating:
I found this very easy. I didn't have all the ingredients so I improvised. I bought the salsa verde. Very good tasting. I have never had it before. I also used grilled chicken that I had left over. I used Canned green chilies instead of poblamos. Worked great. I do wish I would have fried the shells in a little oil first to make them easier to work with. I had some filling left over so i made a taco out of it for my lunch. We will have this for dinner. Can't wait to see what everyone thinks. Great recipe. Will definately make again.
GREAT!
09/13/2004 at 06:01am
User: BRAD from Vincentown, NJ User Rating:
This was a great recipe! It was a little labor intensive, a lot of chopping and dicing, but that's what I love about cooking. Hands on! The only caveat I have for this recipe is the coriander. If you are not accustomed to coriander, cut the quantities in half. You will still get the flavour without thr bite! Great taste in this recipe!
Delicious, but unexpected
09/10/2004 at 10:01pm
User: JAMIE from Lee, MO User Rating:
I just finished making this, and boy, am I exhausted. It made a lot more than anticipated, and took me quite a while. Definately don't make this on a Friday night after you've had a long week. Next time I won't roast my chile's, because that proved to be the biggest frustration of all. It makes a TON of food, and I followed the recipe to the tee. I have leftover chicken mix and sauce, so I can make enchiladas later in the week- which makes the time and effort worthwhile.
Lick the plate clean
09/10/2004 at 02:14pm
User: Anonymous User Rating:
Easy to follow recipe, came together much quicker than anticipated. Everyone enjoyed the incredible flavor of this dish and it even tastes good cold.
Well, I'll be!
09/08/2004 at 11:56pm
User: KIMBERLY from Glendale, AZ User Rating:
So that's how they make that sauce. Yum! I actually wish I had watched the show before I made the dish, then I wouldn't have had to go to all the trouble of roasting the green chiles for the "Roasted Green Chile"-Chicken Enchiladas. All sarcasm aside, these were absolutely, completely, utterly, without-a-doubt awesome!!! I used flour instead of corn tortillas because I figured my kindergartener would be more apt to eat them. He gobbled down three, but he unrolled them and just ate the filling anyway. So, next time I'll use corn. The recipe was on HTBW the day after I made them. By the end of the show, I a hot plate of the leftovers in front of me. Couldn't wait until the show was over. Thanks Tyler.
Did I do something wrong??
09/08/2004 at 12:53pm
User: Anonymous User Rating:
The flavor was very good, BUT the whole thing was one big mushy mass. Just wondering if I did something wrong or it that is the way it is supposed to be??
Bueno!!
09/07/2004 at 09:48pm
User: ELYSE from Denver, DE User Rating:
Well worth the time.I put the corn tortillas in some hot corn oil to soften for a few seconds to make them easier to work with.Was better than i had expected!Would for sure make again.
I love this recipe
09/04/2004 at 05:01pm
User: PATTI from Defiance, OH User Rating:
I have made this recipe a number of times but I have to confess that I didn't make the salsa, I used a "fresh salsa" from the deli. Even so, I love this so well that I get cravings for it.
Great Enchiladas Easy and Quick
09/02/2004 at 11:15pm
User: SUMI from douglasville, GA User Rating:
This receipe is very easy to follow throgh and very big on flavor. I have added small can of green chile in the sauce and made it even better. My friend from New Mexico who is very picky on the Mex flavor gave me two thombs up! Try for yourself!!
yum!
08/31/2004 at 01:51pm
User: Anonymous User Rating:
This was my first time making enchiladas. I used a store bought salsa verder and only added the roasted pobalano to my portion and not my sons. It was absolutly delicious, and worth the time!
The Best
08/31/2004 at 01:45pm
User: VICKY from Lincoln, NE User Rating:
My husband and Mom inhaled these enchiladas. I always make turkey enchiladas after Thanksgiving, and I can still use Turkey instead of Chicken. But mine were always so dry and not extremely flavorful. All the fresh vegies made this dish wonderful! I agree, there is some time involved, but I love to cook, so that is very seldom an issue. I used a combination of sharp cheddar, Asadero mexi cheese and Fresco cheese and the combo was great. I use quit a bit of cheese. Also served some Mexi corn along with the quacamole and sour cream. This is a KEEPER!
This is Wonderful !
08/30/2004 at 06:39pm
User: SHELLEY from Adams, NY User Rating:
and fun to make too !
Worth The Time
08/30/2004 at 01:23pm
User: CHARLIE from Portland, OR User Rating:
I could taste all the different parts of all the different ingredients I put in there, and they were all yummy! It was a little time consuming, but none of the steps were difficult. My corn tortillas ripped pretty easily, though. I considered replacing them w/ flour for the future, but I really like the corn tortilla flavor in this dish.
Flavor, Flavor, Flavor
08/30/2004 at 08:52am
User: BEVERLY from Madisonville, TN User Rating:
This was one of the best enchiladas I have ever made. My teens really like them. A little hard to locate poblano chile in my area, East TN, but was well worth the search. Beverly Madisonville, TN
Muy Bueno!
08/29/2004 at 02:53pm
User: TRACY from Fairfield, CA User Rating:
These enchiladas are fantastic! Yes, it was a little time consuming but worth the time and fun to do. I've don't think I've had anything so fresh and delicious in any Mexican restaurant. This recipe is a definite keeper!!
Excellent Mexican Dish!!!
08/27/2004 at 09:37pm
User: JUDITH from Port Charlotte, FL User Rating:
Great recipe. Not difficult, a little time consuming but worth the effort. Great to make ahead and freeze and heat for a Mexican party. Just enough hotness without being too hot. Enjoyed the taste. Lots of flavors. Couldn't find corn tortillias, used flour, worked great. Thank you Tyle!! Judy South Gulf Cove, Florida
a lot of work, but good
08/26/2004 at 05:36pm
User: ERIN from Huntsville, AL User Rating:
Great for a weekend dinner or a party food. I wish they'd include the nutritional info on the site... though maybe we don't want to know. :) Great, Tyler, thanks!
Great dish, quick and yummy
08/24/2004 at 06:36pm
User: KAREN from Auburn, CA User Rating:
I altered the recipe and used canned enchilada verde sauce. This saved a lot of time and the results were still very good. I also used flour tortillas instead of corn - seemed to be a better fit with the recipe. Family loved it and will make it again.
This was awesome
08/24/2004 at 01:10pm
User: TERESA from Rockford, IL User Rating:
This was the best enchiladas i've ever had the chicken was creamy the green sauce was excellent i would definitly make this again
enchiladas and guacamole
08/22/2004 at 09:13pm
User: JAIME from Williamsville, NY User Rating:
This was absolutely delicious! It was a fair bit of work but definitely worth it and buying a deli-roasted chicken helps a ton. It was very authentic and reminded me of being deep in mexico....much better than americanized chain mexican restaurants. The best guacamole too. definitely try this one!