Chicken-and-Cheese Enchiladas

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;

Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g

Photograph by Antonis Achilleos


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4.3 129
Solid recipe, easy to make. To save myself some time, I used bottled verde salsa as others had mentioned, though I adjusted it a little for taste - blended with some salt, lime, sugar and bit of cilantro. Came together easily, served with refried beans and some guac. Easy, tasty, good weeknight rotation recipe. item not reviewed by moderator and published
Very easy to make and yummy!!! item not reviewed by moderator and published
Only thing I would do differently is a little more baking to before the intial broil to melt things - and perhaps heat/reduce the sauce a bit. item not reviewed by moderator and published
Very good! I used bottled salsa verde as I don't have a blender...I know it would have been better had I made it fresh, c'est la vie. I also added 1/2 pound chorizo to the chicken/monterey jack cheese mix and 1 tablespoon of cumin. Looking forward to eating the leftovers and making this again. item not reviewed by moderator and published
Tasty item not reviewed by moderator and published
very tasty item not reviewed by moderator and published
I ended up using store-bought, organic tomatillo salsa (which was delicious instead of the home-made version that the recipe calls for. Overall, it was pretty good, but, next time, I will add some of the salsa to the chicken mixture to ensure moistness. And, frankly, there is no need to broil the enchiladas the first time around. Placing everything together at once... enchiladas, salsa, etc. and placing to broil just one time is the way to go. Otherwise, the tortillas get dried out. Definitely worth another try. item not reviewed by moderator and published
Very good and easy to make. We loved the flavor of the roasted veggies! The leftover filling is also good as nachos! item not reviewed by moderator and published
This is the blandest, most boring recipe I have tried in a very long time! The only reason it got 2 stars rather than 1 is that it's quick and easy to make-but why would anyone want to! Unfortunately we still have left-overs to eat and I'm trying to figure out what to do to make them more palatable... item not reviewed by moderator and published
On the up side, this recipe ended up yielding more than 8 enchiladas. I think we ended up getting 12 enchiladas stuffed full of the chicken and cheese mixture. On the downside, I did not think the recipe was worth the effort or the calories. Maybe it is just personal preference, but the green enchilada sauce did nothing for me. Probably won't try to make this recipe again. item not reviewed by moderator and published
My wife absolutely loved them. item not reviewed by moderator and published
I can't believe I made something that yummy! item not reviewed by moderator and published
man when i saw this i had to make it it came out fantastick but what i did was add a layer of sour cream and guaqamoli to the top then i addwd just a little bit more chips on top it came out out standing and its easy to make for the family item not reviewed by moderator and published
This sounds very much like Swiss Enchiladas. (In Mexican cooking, the term "Swiss" refers to the use of sour cream. Top it off with sour cream instead of the Feta just before serving, for a wonderful variation. Also, Swiss enchiladas are traditionally made without chiles, although green salsa can be added at table. It's comfort food at it's finest, and it's even closer to the traditional recipe without any cheese at all. (I DO use with Mexican cooking, unlike an earlier poster, since goat milk cheese is used a great deal in Mexico. Mozzarella is the closest you'll come to Oaxaca cheese at most U.S. grocery stores, and is a perfectly acceptable substitute. item not reviewed by moderator and published
Excellent dish, but the nutritional values are way off. Using Mozzarella and Feta makes it closer to their values (which they did not bother to state boldly, but there is a serious deviation in flavor that way as well. I would never use Feta or Mozzarella in a Mexican dish. item not reviewed by moderator and published
This was a great easy weeknight meal! I felt like a little something was missing when we ate them for dinner but they got even better when reheated for lunch leftovers! (My husband doesn't like cilantro, so this was probably the missing piece. Might take the tip from other reviewers to add some pureed garlic next time since we don't use the cilantro. Really good dish though! item not reviewed by moderator and published
This was absolutely delish! Very easy to make! item not reviewed by moderator and published
I thought this was absolutely delicious!!! Will definitely make it again with no changes to the recipe item not reviewed by moderator and published
The sauce is so tasty and easy to make!! Thrown over three of my favorite ingredients-corn tortillas, cheese & chicken, how could this recipe go wrong. Try it, it's worth your time and taste buds. The red onion surprising made the differences so don't change to a yellow onion. item not reviewed by moderator and published
Excellent! I added roasted garlic to the sauce, but otherwise followed the recipe exactly. My boyfriend, a picky eater, raved about this dish! item not reviewed by moderator and published
This was just okay though with some tweaking it should improve. The tomatillo sauce was bland and "flat" tasting. Next time I will use more serranos, add some garlic and puree some cilantro in the sauce. I will also add a small amount of the sauce to the filling so it's not so dry. item not reviewed by moderator and published
This was good, not spectacular. Maybe needs more sauce? item not reviewed by moderator and published
this was awsome, just a tip, the sauce is very spicy. i had to use bottled salsa verde because i have children. item not reviewed by moderator and published
This recipe is one of my favorites! I quarter an onion and broil it with the other veggies. I also add a little cumin for that yummy, smoky flavor. It always come out great and very tasty. Leftovers heat up well too. item not reviewed by moderator and published
I love this recipe. The sauce is what makes the dish. My entire family loves this. I too added more time to the baking. I also put the cheese on first then broiled. THey came out with a nice brown hue and were delicious. I always make a double batch and I never have leftovers. item not reviewed by moderator and published
The actual enchiladas were alright (you can put just about anything in them and have them come out good but the homemade salsa verde is what really makes this dish spectacular. So yummy, I suggest making extra ahead of time and saving it to have with other dishes. I left off the onion rings on top just because I didn't feel like slicing them, lol. Sprinkled cumin over the top instead. I also broiled them for about 7 or 8 minutes instead of 3 on the first round, and broiled them for about 5 minutes after I sprinkled the extra cheese on top, as it didn't seem to be crisping/browning enough with the original times. My husband says he can eat them all day and not get tired. item not reviewed by moderator and published
great!!!! item not reviewed by moderator and published
Great dish, my children even liked it! They hate onion and never knew it was there. item not reviewed by moderator and published
Easy to cook item not reviewed by moderator and published
Absolutely delicious!!! It is requested at my house all the time! I've even made it for friends and they all rave about it. You can make it with ease and the clean up is also quick. item not reviewed by moderator and published
SO easy, its my favorite enchilada recipe so far. item not reviewed by moderator and published
Excellent!!! I will never buy a store enchilada sauce again! I didn't realize how easy it was! This recipe was fantastic. I did add a few things. I added one anaheim pepper and and extra serrano pepper with its seeds(for more kick and 1 cup of broth and I added a little bit of cilantro to the sauce as well. I added some olives to the enchiladas themselves.It was really delicious and I will definitely be making this again. It makes plenty of sauce and there is no need to use all of it. I will freeze the rest for another batch in a couple of weeks. My husband prefers green sauce to red and he was thrilled with these enchiladas. item not reviewed by moderator and published
My boyfriend and I were very excited to see this in the Food Network Magazine Cookbook. We made it with patatas bravas and caramel flan. Sadly, while the enchiladas weren't bad, they didn't quite hold up to expectations. There just wasn't enough flavor in the sauce for me, and the enchiladas went soggy from the sauce before we could even put it away. It's not a bad recipe,I just think a little more heat is needed,and maybe something besides chicken and cheese inside. item not reviewed by moderator and published
Very good! It's all about the green sauce, delicious! item not reviewed by moderator and published
Delish! I shredded my leftover roast and added it to the chicken and it was amazing! I also added green onions inside, and left out the Serrano pepper. I will definately make this again! item not reviewed by moderator and published
OMG!!! Really enjoyed this dish... my husband LOVED it!!! I actually added a clove of garlic to the sauce, and to add a citrus flavor i cooked the half(cut into strips of the red onion in lime with a little bit of salt... Super tasty item not reviewed by moderator and published
omg realy good!!! item not reviewed by moderator and published
We really enjoyed this dish! I think it would definitely be easier with a store-bought tomatillo sauce on a busy night, but the sauce was very tasty and worth the extra effort. We also can't handle much spice, so I only used a half of a serrano pepper, which was the perfect subtle kick. item not reviewed by moderator and published
OMG! This recipe is sooo good! I love the tomatillo sauce. My family wanted seconds. If you want a little kick in your sauce, add more peppers. I will definitely make this again. item not reviewed by moderator and published
First times a charm! It's a bit on the sweet side, think adding garlic is a great idea and should balance nicely. Can't wait to make again! NO leftovers!!! I used 12 corn tortillas and still had chicken mixture left over. item not reviewed by moderator and published
I've made this recipe three times and everyone who has tasted it wanted the recipe. The only change I made was to roast some garlic cloves with the vegetables and puree with the sauce. This recipe is a keeper. item not reviewed by moderator and published
This is one of the best recipes I have ever made. I routinely make recipes with substitutions because I can't afford to buy a lot of expensive ingredients, and also I am pregnant so can't eat some things. Also I roast my own chicken breasts (store bought is a huge waste of money and I have that down to a science. For this I used only two chicken breasts (came to about 2 cups shredded instead of 3, and I was out of cilantro. I did take the time to hunt down the tomatillos after work and I am so glad I did because they really make the entire dish. A few other things, I used regular yellow onions instead of red onions, and ground red pepper instead of the fresh peppers it called for. For a Wednesday night casual supper with my husband, plus two amazing lunches for each of us to take to work the next day, for less than $15 for all ingredients, this recipe cannot be beat. item not reviewed by moderator and published
supermonclerjacket item not reviewed by moderator and published
LOVE LOVE LOVE this recipe! So easy to prepare and my husband and I both thought these were delicious! Will definitely make again!! item not reviewed by moderator and published
Enjoy Enchiladas so much,have purchased an entire book for 1 recipe!I suppose a bit fanatical,still prefer Passionate.For me there Are No Awful Enchiladas.Each recipe "builds" on the Former.This is a "keeper".Sadly,when Tomatillos aren't available, must defer to tinned Verda Salsa/sauce.One of nearly a hundred recipes&growing. item not reviewed by moderator and published
Loved this! Made it Friday night and we finished if off last night. You know something is good when your family fights for the leftovers = item not reviewed by moderator and published
This is really a 3.5 star, but it won't let me do that. I don't typically have Enchiladas with Verde sauce so the flavors were a little new. I think overall this is a good recipe to start with. It's a little on the sweet side and without the cilantro a little bland. I would recommend seasoning the chicken with cumin and other seasoning to give it some flavor. Maybe adding something to the sauce to give it a little more kick...just not sure what to add since verde sauce is not my normal choice. item not reviewed by moderator and published
Everybody! Add 2-3 pinches of cumin and it will be PERFECTION! item not reviewed by moderator and published
Delicious. Why do people substitute ingredients in a recipe and then give it a poor review? To Tobiannek in Chicago: let's see: you made your own chicken which set off smoke alarms. Embarrassed so you give the recipe a 3 star??? item not reviewed by moderator and published
These are some AWESOME enchiladas. Made them several times, and everyone loves them. item not reviewed by moderator and published
I thought this recipe was just okay but I altered it a lot so I'm not sure it's a fair judgement. The sauce was less compelling than I expected but I liked the idea of it. The chickens weren't going to be done for another hour at the store so I used chicken breast which I baked at home. Probably lower fat but perhaps less savory. I also thought I had more cheese than I did so I substituted a cup of sour cream and cream cheese combined in the chicken mixture. Again, lower fat but probably less delicious. Finally, I roasted it more than broiled it. I'm not sure that really mattered but the broiler sets off the smoke detectors and the neighbors come check on me and it's all very embarrassing. item not reviewed by moderator and published
This was really good. I have never cooked with tomatillos before, but will definetly use them again. Loved the flavor.. The only thing I would do next time is to double or triple the sauce. My husband loved it, but just wanted alot more sauce. item not reviewed by moderator and published
This is a great recipe when you want to feed a crowd or enjoy some comfort food. I tossed the cilantro into my mini-prep and added about 1 T. garlic and chopped quickly--but not mush. Then just tossed this with the chicken n cheese mixture. Remember to brush to extreme edges of tortilla before placing under broiler to avoid scorching. Will definitely make again and will try some skirt steak as filler. item not reviewed by moderator and published
I have several chicken enchilada recipes. This is my new "go to". The broiling of the tomatillos and other vegetables added a unique flavor. This was one of the yummiest, and easiest things I've made. I substituted canned chicken from a big box store as I had that ready to go and on hand. I would make this for company or someone to impress for sure! item not reviewed by moderator and published
I substituted a red bell pepper for the serrano chile peppers and chopped cilantro packaged in a squeeze tube for the fresh cilantro. My husband and I both enthusiastically enjoyed this dish. I am giving it five stars, because it was simple to make and the taste was worth every minute of prep time. It is satisfying but not too heavy. I couldn't get over the tomatillo puree and will keep that in mind for other recipes that may be well complimented by the tasty sauce. My mother and sisters use another enchilada recipe, but this is my new favorite enchilada recipe! item not reviewed by moderator and published
I added roasted corn to the mixture to add to extra texture and taste. Yummy! item not reviewed by moderator and published
YUM! item not reviewed by moderator and published
These were excellent!...even though We used different peppers... it was still delicious!! item not reviewed by moderator and published
I have made this dish a few time and its awesome my kids love it as well as my nephews.. item not reviewed by moderator and published
I've never made enchiladas before and they came out great. The receipe was easy to follow and quick. I was nerveous to use tomatillos which I've never heard of before, they added great flavor..I did add some garlic though which I think helped. item not reviewed by moderator and published
I have made this twice now & love it. I had a huge fiesta party at my house & ordered taco's from an authentic Mexican restaurant and made these on the side, they were a huge hit!! They are so cheap to make. I have found that Sam's club rotisserie chicken is the best to use, the one i tried before that had to much flavor & over powered my meal. Can't wait to have them again!! item not reviewed by moderator and published
Very good and very tasty. I love the tomatillo sauce for these enchiladas. I added some diced white onion to the chicken and cheese mixture that goes inside the enchiladas. This increases the flavor and helps a great deal. I did leave out the cilantro because while I like it my family can't stand it. I also left out the slice purple onions that go on the top of the dish.This was a great success. item not reviewed by moderator and published
Very good recipe. The enchiladas had good flavor and were easy to prepare. We used small flour tortillas. Also plan on tweaking the tomatillo sauce a little going forward to find the right combination for us but a very good dish overall. item not reviewed by moderator and published
I LOVED this recipe and actually adjusted it a bit. I used the chicken left over from the "Skillet Rosemary Chicken" recipe and instead of garnishing with red onion, used scallions. In addition, I finely chopped the cilantro and mixed it in with the chicken and Monterey Jack cheese before I filled each tortilla. In addition, I did not use any queso fresco or feta. This was an easy recipe for someone (me who has never cooked enchiladas. Thanks! item not reviewed by moderator and published
It looked good online, but it tasted very unauthentic. My husband said it tasted like something his mom would have made when they were growing up (lol!). I wouldn't make it again. item not reviewed by moderator and published
These were so tasty! I plan on making them in my home all the time. It was super easy to make! Yum! item not reviewed by moderator and published
We were very pleased with this recipe. I was happy with my short cut. If lacking time to make the tomatillo sauce my grocery store had Arriba fire roasted mexican green salsa which worked wonderfully. Only change to recipe I would highly recommend is heat the enchiladas through for about 15 minutes at 350 then brush with oil and place under the broiler to crisp, and continue from there. item not reviewed by moderator and published
These have become a go to in my house. They are remarkably easy and delicious, I have even substituted black beans for the chicken (drain and rinse the beans before mixing them with the cheese). I use cheddar though, feta in enchiladas? No thanks. I have also swapped out the serranos for other types of hot peppers depending on who I was feeding. item not reviewed by moderator and published
This is by far the best enchilada recipe I have ever made! The sauce made from scratch is so good, I can't ever buy canned sauce again. Out of all of the Food Network magazine recipes I have tried, I have made this one over and over. So easy and so delicious! I even trade out flour tortillas for corn ocationally. item not reviewed by moderator and published
The chicken was missing something, but the sauce was a hit. I will try this recipe again and work with the filling a little... item not reviewed by moderator and published
...........and easy to make; although it took me a little bit longer to prepare than the estimated time item not reviewed by moderator and published
I read the reviews and was prepared for it not to be fantastic but I expected it to be good. I think overall it was okay. If I had it my way I would keep everything and use a different sauce. The prep was definitly easy. I followed the directions exactly.The picture is what made me want to try it. Long story short......it wasn't great and it wasn't terrible. It won't be something I run to make again. item not reviewed by moderator and published
I made this dish last night for dinner, it was delicious. I was surprised to see feta on enchiladas, but it was good. I too roasted 4 jalapenos instead of the serrano peppers as I like the flavor better, and I also roasted and added 1 bell pepper just to take the edge off. The roasted veggies make the sauce so much better than you can imagine. This recipe is a winner, no way a canned enchilada sauce can touch this homemade sauce! item not reviewed by moderator and published
This was really good. My husband and I enjoyed it very much. I will definetly be making this recipe again. Followed it to a T and everything tasted awesome. Thank You Food Network for a fabulous recipe! item not reviewed by moderator and published
Easy recipe to follow and the enchiladas were yummy! However, if you don't like spicy foods, use only one serrano chile. The first time I made this dish, the tomatillo sauce came out too spicy, so I used a can of tomato bisque with some of the tomatillo sauce and it came out great! I'm definitely making this again. item not reviewed by moderator and published
This was the best enchilada recipe I have ever made. It was easy and tastes great. It will be my only recipe from now on. item not reviewed by moderator and published
This recipe was very strange. I picked it because it looked quick and easy and delicious. Turns out that after broiling the vegetables and blending them, It was sour. It tasted like i put lime into the puree. I do not know if i did something wrong or if thats just the way its supposed to taste but it was GROSS. Maybe more sugar would cut down the acidity and sour flavor... Im thinking about making the same dish but with regular tomatoes and see how it goes. But i dont wouldnt recommend this to a large group of ppl, or any group of children. item not reviewed by moderator and published
My husband requests these enchiladas at least 2-3 times a month. We top ours with fresh diced tomatoes, cojita cheese and sliced green onions. It's easy to double for a family gathering and is great as leftovers. I've had multiple people ask for the recipe! item not reviewed by moderator and published
These were very quick and easy to make as well as delicious. We used flour tortillas since the only corn tortillas the grocery had were tiny. LOVED the sauce might make it spicier next time. item not reviewed by moderator and published
Well, I haven't really tried it yet........... It's for my homework. But it sounds delish, so I gave it a "good." item not reviewed by moderator and published
These were good.My family loved them. I made one batch of the chicken and cheese enchiladas and another of just cheese, cuz im more of just a cheese enchilada woman. I had a lot of fun making the sauce, broiling the vegeis an all. I also made some mexican rice to go along with it. I will be making more of these, yum yum. item not reviewed by moderator and published
This dish is very tasty and so easy to make! item not reviewed by moderator and published
We had a family dinner... A monthly tradition... and I made these yummy enchiladas. There was also my homemade tortilla soup and RITA's!!! These were a huge hit. Everyone wanted the recipie. I guess I will have to make this a staple for mexican night from now on! Thanks! item not reviewed by moderator and published
The sauce is so yummy. The best enchiladas ever. item not reviewed by moderator and published
Amazing recipe. These are the best enchiladas I've ever had. I added sauteed mushrooms to the chicken and cheese filling and those were a great touch. Dinner was ready in 30 minutes and leftovers tasted even better the next day. There were some comments about the chicken...I used the BBQ flavor roasted chicken from the grocery store, so my filling was not bland at all. The recipe is so easy, I can't wait to make it next time I entertain. item not reviewed by moderator and published
I ABSOLUTELY LOVE THIS RECIPE! I HAVE USED IT EVERY SINGLE HOLIDAY I HAVE. I TOTALLY SUGGEST THIS RECIPE FOR OTHERS WHO 1. LOVE MEXICAN FOOD. 2 TRY SOMETHING NEW :) item not reviewed by moderator and published
First, I love the taste of the sauce in this dish. My market was out of serranos, so I substituted Anaheim Peppers...should have also thrown in a jalapeno for heat, but the sauce was great nonetheless. You may have to add more sugar and salt for your individual taste (I added more of the former....my wife added more of the latter to her dish, despite the saltiness of the queso fresco). My only concern about this dish: the chicken and cheese filling does not come close to matching the intensity and flavor of the sauce with the corn tortillas. Even with fresh cilantro, the filling tasted bland and non-distinct to me. Maybe I needed a different rotisserie chicken (or maybe I should have made and seasoned my own, which would have definitely reduced the convenience on this dish). Pepper Jack cheese may work better. I wonder, however, if the filling should be sweeter in order to contrast the beautiful but complex tartness of the tomatillo sauce (barbecue chicken may be an interesting choice). item not reviewed by moderator and published
Made this for my husband who's a picky eater and he really enjoyed it! item not reviewed by moderator and published
I made this for my husband and myself when I first got the magazine with my parents fresh tomatillos they grow in their garden with way too many to do anything with. I did make a few tweaks to the recipe since then and we're still loving it! I opted to use 4 jalapenos and 1 tbls chili powder and instead of Serrano peppers since we have those at home all the time anyways. I also found that putting a bell pepper in with the tomatillos, jalapenos and onion to broil makes it sweeter so I don't have to add the sugar. I do not add the chicken broth anymore because it makes it too liquid of a mixture and we prefer it to be a bit thicker. My husband has actually had me make this and blend it for salsa for him to eat by itself its so great! I've also made the enchiladas with left over shredded turkey and they turn out just as great. I didn't add the queso fresco to the top but instead just topped with the remaining Monterey jack cheese. This is definitely the type of recipe you can make your own with changing a few things but I love it because it really is so fast you can have it on the table in less than 30 minutes. item not reviewed by moderator and published
Is there a quick short cut for the sauce? What is it called and does anyone recomend a brand? Thanks item not reviewed by moderator and published
Definitely have to agree with Dolores. When I saw mozzarella and then feta, please, that just ain't right. I realize this is Food Network, but I'll make this recipe and keep it Mex. item not reviewed by moderator and published
Q ONDA, SOY CHELY, Y SIENDO MEXICANA ME FACINA LA COMIDA MEXICANA AMERECANIZADA! Y ESTA RECETA ESTA FABULOSSSSA !!!SUPER SENCILLA. YO CAMBIE LAS TORTILLAS DE MAIZ POR HARINA, NO LE AGREGUE AZUCAR, LE AGREGUE UN TOMATE ROJO, Y LA SEGUNDA VEZ Q LAS HICE LAS PREPARE CON CARNE DE PUERCO DESMENUSADA... RICO RICO RICO!! item not reviewed by moderator and published
my husband LOVED ths recipe the first time I made it and I have made it again but I cook and shred my own chicken breast, I dont purchase the rotisserie. Very easy steps to follow and Im a big fan of salsa verde. Very happy to find such a yummy recipe. Maybe I'll try some of the suggested tweaks next time. item not reviewed by moderator and published
No one who cooks Tex Mex or Mexican food would ever use feta or mozzarella cheese. You have to be kidding! item not reviewed by moderator and published
Deborah ~ you gave this recipe a poor review (and vowed never to make another Food Network recipe) because YOU don't know how to manage your own broiler unit? Do us all a favor and don't review recipes. If you don't know how to cook, your opinions don't qualify as legitimate. I don't like having to put in a star rating since I am just commenting on another reviewer, however, this site requires that I must do so. item not reviewed by moderator and published
This recipe was in a Food Network magazine issue. I tried it. The tomatillos broiled okay. However, the next step was to put the chicken mixture in the tortillas, brush them with oil, and broil them. When the broil time was up, I looked in the oven to see with horror flames were shooting up from the burned tortillas. I managed to douse the flames before they could spread, but the tortillas were ruined, and my baking dish was scorched. I do not know if it would have ruined the broiler elements in the oven. I will not EVER trust one of their recipes again if it says to broil something. I took the rest of the chicken mixture, poured the sauce on it, and baked it the next night; it tasted just tolerable, not very good. item not reviewed by moderator and published
I made the salsa as written, but added about a 1/2 teaspoon of Cumin powder, a splash of Lime juice, and about 1/2 cup of chopped fresh cilantro to the roasted veggie mixture in the blender. I could not believe how delicious this green chili salsa tasted! The entire recipe took much longer than I had anticipated, but it was worth it. I will definitely make it again! item not reviewed by moderator and published
I wanted to make this and so I added the ingredients to my list. Now, every other time I've shopped in the last month, there have been tomatillos, but this time--all gone. So instead of making the sauce, I used a green chilli enchilada sauce. I added the onions and Serrano chilies to my chicken mixture (the flavor was garlic butter, which worked great in my house since my boyfriend and I both like garlic). Since I don't have a 9x13 pan, I had to use a different size and only made 7, but could have made more and had a lot of chicken left over. I followed all the other directions and it was delicious. Neither one of us have ever really liked corn tortillas, but loved it in this! The feta on top and the cilantro were big hits! The next day I made use some of the mixture to make a chicken salad sandwich for my self at work. I still had some left and decided to make a dip when I got home. My boyfriend has started mixing sour cream with chipotle taco seasoning and it's great on almost anything. I added a little feta, the chipotle-cream, some more cilantro and a little extra virgin olive oil to the food processor with the leftovers. When it was dip consistency I put it in a bowl, sprinkled some mozzarella, jack and feta over it and nuked it just long enough to melt the cheese. It was a great appetizer for the steak with mushroom dinner we enjoyed to kick off our Halloween festivities. I'll absolutely make this again. item not reviewed by moderator and published
This is a great recipe and yes I do have to agree that it could take some time. If you are on a busy schedule I would prepare everything before dinner, which makes it really quick. item not reviewed by moderator and published
I definitely agree with other posters that this is not exactly a "quick and easy" recipe. Making the actual sauce takes up a bit of time, but I followed the recipe almost exactly as it is and it came out great. I did make a few tweaks - I used rotisserie chicken which I love doing whenever I can. It cuts down on the prep time and I personally think the chicken is more flavorful. I also threw in some green onions with the chicken filling and placed the sliced red onion rings on top of the dish with the cheese before putting it into the broiler for the second time. I cut up an entire rotisserie chicken and it ended up making 10 enchiladas which provided dinner for me and my boyfriend for a whole week. I was skeptical about the tomatillo sauce because I sometimes find it too sweet for my liking, but I thought this sauce really complimented the dish. I am definitely adding this to my recipe box and making it again in the future! item not reviewed by moderator and published

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Fall Weeknight Dinners