Chicken Enchiladas

Total Time:
1 hr 15 min
Prep:
1 hr
Cook:
15 min

Yield:
16 enchiladas, 8 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.


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4.6 815
I love Food Network.Thanks for the Mexican recipes. I saved three. Going to try them all. <div>Thanks, Fred.   </div><div>ps, I'll let you know how they tasted.</div> item not reviewed by moderator and published
I was excited to try this recipe, but was completely disappointed! First of all, the filling is mostly tomatoes and chilies I like to taste a lot more chicken flavor. And next, it was very spicy overpowering the chicken taste. They sauce was soupy, I guess some more flour would have firmed it up. I should have read through the recipe more closely, then I would have chosen a different recipe. item not reviewed by moderator and published
I always follow this recipe to  make my enchiladas but I do make a few changes: For convenience I use a rotisserie chicken shredded and tossed with cumin, garlic powder, and onion powder. I also add fresh chiles and jalapenos to the mix to add some heat and fresh flavors. I also use only one quarter of a white onion (diced) in the mix for flavor for my family who does not care for strong onion taste. Also, I find that flour tortillas taste better with this combo. <div><br /></div><div> I like to make the mix nice and thick because we use the leftovers as a salsa/dip for nacho chips! Tonight I will be making this mix with homemade enchilada sauce and  I know that it will turn out great. My family LOVES this recipe and looks forward to enchilada night</div> item not reviewed by moderator and published
I only made a few tweeks to Tyler's recipe. I boiled two boneless, skinless breasts in vegetable broth and added cumin, garlic powder and onion powder and some dried cilantro. After the chicken boiled (about 25 minutes) I shredded it and added a can of diced green chiles. Used green enchilada sauce and followed the rest of the recipe as per Tyler. Delicious! Also made a vegetarian version for myself - just used sautéed mushrooms and spinach as the filling with the cheese and they were delicious! item not reviewed by moderator and published
I always thought I was a fan of white enchiladas, but these have converted me. They are really flavorful and delicious! I make one pan for my family to enjoy on that day, and freeze the rest of the enchilada mix in a gallon sized bag, laid out flat so it's only a half-inch thick in the bag. Then when I'm ready to cook, I break off the amount of mix I need for making a few or many enchiladas, defrost, and bake them with fresh tortillas and cheese. So quick and tasty! Don't use with rotisserie chicken. I've tried it both with fresh and rotisserie, and fresh is much better. item not reviewed by moderator and published
I followed this recipe exactly, and it was DELICIOUS!! People need to understand that it calls for 5 whole green chiles (found in one can) and 4 chipotle chiles (also found in one can). I was worried that the tortillas would break or come undone, but they did not. I microwaved the first 8, coated each with sauce and filled them, then repeated the process with the remaining 8. The only thing I would change is to use more enchilada sauce...two cans instead of one. I also topped them with sliced black olives and green onions. Yum! I will be making these on a regular basis! item not reviewed by moderator and published
Dry with only 1.5 cups of enchilada sauce. 4 cans of chipotle chiles made the dish taste like pure chiptole chilies. Next time I will add more sauce, cheese, and ONE tiny can of chipotle chiles. item not reviewed by moderator and published
I love this recipe! I want to make it for a party, but am wondering...can I make this the day before, refrigerate, and then bake before the party? Has anyone tried this? item not reviewed by moderator and published
ii I liked the flavors of the chicken mixture in this recipe. It was clever to mix cooked chicken breast with canned stewed tomatoes. I had some bone in chicken breasts available so I actually roasted them with olive oil, salt, pepper, garlic powder, and paprika, covered with foil in a 350 degree oven for 45 minutes. I shredded them and added them to the tomato mix along with chiles chopped. I omitted the chipotle as my family doesn't like the smoky taste. My only complaint was about microwaving the tortillas. I did as instructed, but after filling two I found that they fell apart. I abandoned that part and sautéed them briefly in oil like I normally do when I make enchiladas. Sorry, Tyler. There must be something magical that you do! I've tried the microwave technique a couple times now and it doesn't work for me. Maybe it's better if you use flour tortillas. item not reviewed by moderator and published
Fabulous, I followed the recipe exactly and it was perfect. This is a keeper. item not reviewed by moderator and published
I have made this recipe four times and suggest the following changes: 1.) Swap red enchilada sauce for green enchilada sauce, 2.) Swap corn tortillas for flour tortillas (no need to dip flour tortillas in sauce, just pour the sauce over/under them), 3.) Swap cheddar jack cheese for mozzarella or Mexican white cheese, 4.) Chop the stewed tomatoes, either that or buy sliced stewed tomatoes and crush them in the pot, 5.) Buy regular corn not sweet corn, 6.) Omit the chipotles and use extra green chiles, 6.) Add salt, it is sorely lacking as-is. Three stars as-is five stars with my changes. item not reviewed by moderator and published
THIS WAS SO DELICIOUS!!! item not reviewed by moderator and published
Really, really tasty! I made these for a holiday party, so decided to cut down on the chipotle chilis and am glad I did. I love hot food, but many of my friends don't. I only used one chili and with all of the other spices, found it to have just the right amount of heat. I can't imaging using 4 of them. I also made my own enchilada sauce--Don't like the canned stuff. Really good recipe!! item not reviewed by moderator and published
What I ended up with was very tasty. Thanks reviewers for your help! I bought 1.91 lb boneless turkey breast. Skinned and trimmed. Cut in 5 parts. Browned in oil, added seasonings - used Taco seasoning since no one has heard of Mexican Spice. After, added onion, then at end the rest of veggies. Used 1 cob fresh corn &amp; 1 rinsed can of black beans. Only 2 chipotles - we like mild heat. 1 small can fire roasted tomatoes, and 1 can original Rotel. Cooked in slow cooker, hi until it boiled then low until I could shred it easily--about total 3-4 hrs.Then warm until I needed it. No flour--thick enuf. Emeril's enchilada sauce brushed on with pastry brush. Remainder brushed on top. Added cheese and cilantro to enchiladas before cooking and more on top later. Cooked covered 15 min, then uncovered 8. Would add cheese when uncover next time. item not reviewed by moderator and published
The best enchiladas ever. I used meat from a previously roasted chicken and a 28oz. can of fire roasted tomatoes...was absolutely delicious!!! item not reviewed by moderator and published
Just had these tonight because we had leftover chicken and they were fabulous! Could also do with Thanksgiving turkey. I couldn't find Mexican spice anywhere up here in the Northeast US so I used chili powder (I like spice!), and it seemed to work. I couldn't figure out why there was so much filling left and then noticed I needed 2 packages of tortillas...whoops! Will freeze the filling and use another time! 1/2 of the recipe is perfect for about 4 people though. Would recommend that method if less than 4 people are eating, will save most of the prep time in future! item not reviewed by moderator and published
Really good - my family loved them - and my husband who is not a fan of Mexican food requested them again! Some tips from a new-ish cook: 1). Use fresh corn if it is in season - just slice it off the cob with a sharp knife and use it raw; 2). Use masa (fine corn grind) instead of flour if you have it - nice flavor; 3). If the chipotle is too spicy - you can replace with roasted bell peppers - plus add 1 tsp smoked paprika to the other spices you add to the chicken. 4). Make your own enchilada sauce - it turns out to be very easy and I found the store-bought ones to be too sweet. We also added pickled jalapeño and slices of avocado. item not reviewed by moderator and published
Delicious! I leave out the peppers as I make this for my 7 &amp; 4 yr old boys and I add black beans. It takes a little effort to make but it is so worth it! item not reviewed by moderator and published
I would say the fried chicken coated with the mexican spice blend and then cooked seven minutes both sides was the best tasting part of this recipe. Other than that it was a little spicy, I don't think the family liked the finished product though. item not reviewed by moderator and published
I'm so glad I found this recipe. I decided to make enchiladas with leftover Sam's Club rotisserie chicken. Luckily, I had all of the ingredients in my pantry so I went for it. My teenage sons loved it - even the picky one. I made a smaller batch, sans chicken, for my vegetarian teen daughter. They ask for enchiladas weekly now. item not reviewed by moderator and published
We could eat this everyday. item not reviewed by moderator and published
Best Enchiladas I have ever eaten! Filling recipe makes quite a bit!! That's okay!!! I'll make more tomorrow!!! item not reviewed by moderator and published
A lot of work pulling hot chicken apart. A lot of energy (cooking then baking). And my son who loves enchiladas in every Mexican restaurant would not eat them. They turned out way too spicy with all the peppers. And I can feed a little army with all of these enchiladas... Half of this recipe is more than enough for dinner for 4. item not reviewed by moderator and published
When I visited a friend in L.A., she made this one for dinner. It taste is just right and it's really amaaaazing. I want to make this one for my family, but it's really hard to find any chipotle chiles in my country. For the green chiles, we don't have canned but only have the fresh ones. Can I use the ordinary red chili peppers instead of chipotle chiles? item not reviewed by moderator and published
I make these fairly often for friends, and they are ALWAYS a hit! I do use my own Mexican spice blend to season the chicken, however. One of my major foodie friends has even told me they are in his top ten favorite foods in Memphis - ha! item not reviewed by moderator and published
RFor those that thought these are bland...there are a few important SPECIFIC details that needs to be noted.....First do NOT use plain stewed tomatoes....They are too bland. Instead use 2 ( 14 oz ) cans of Rotel tomatoes with green chiles. The one marked original is hot &amp; spicy. The mild version is very mild. So read the can carefully. I am not a fan of super spicy, so I use 1 of each to replace the 28 oz stewed tomatoes. It still ome heat, b ut not over the top.For Mexican spice blend, I used Goya Sazonador Total b/c Tylor mentioned on the show that the blend contained garlic powder, onion powder,cumin , parsley, oregano. So look for those when hunting hunting for a blend. For the 4 canned chipotle chiles, i used goya chiles in adobo sauce, &amp; removed the seeds. But if like heat, keep the seeds in. So I made this according to the exact recipe, but tweaked the stewed tomatoes for Rotel. BEFORE adding meat mixture. item not reviewed by moderator and published
Simply fantastic. Used diced fire roasted tomatoes and added diced poblano chile, otherwise followed recipe. Oh...a little bit more cheese for inside each enchilada. item not reviewed by moderator and published
Put the chicken and veggies in a crockpot over night or during work on low. Saves time. I also fry the totillas in a little vegetable oil for 3-5 seconds. That softens them and the sauce doesnt make the tortillas soggy for leftovers. They taste richer too. item not reviewed by moderator and published
I saw this episode about 10 years ago, and I've made this dish, exactly the way they prepared it on the show, dozens of times since. This is by far the family favorite. It is time-consuming, tho, and I only make it when I can enlist help from one of the kids. Just made it tonight, as a matter of fact, and was curious if I could find the episode, to,see how closely I've followed along. Quite tickled I found it here. item not reviewed by moderator and published
Really good, but family found it a little spicy ! Perfect for me though !! item not reviewed by moderator and published
This turned out great! My 13 year old devoured them, they were a big hit. The only change I made was to use fresh chilis instead of canned ones, and sauteed them along with the onion and garlic. The heat was mild enough for a family meal, but it could easily be stoked up by adding more chipotles, changing to a hotter fresh chili or using a hot sauce (I used a chipotle hot sauce once mine were plated). I made one pan last night, going to make the other tomorrow and add cheese and cilantro inside as was suggested below. item not reviewed by moderator and published
I really loved this dish. I couldn't find any Mexican spice blend and am not sure what that would consist of. The filling seemed to be a little bland so I added some taco seasoning (don't judge!) and it tasted much better! I took reviewers suggestion and put cheese and cilantro in the tortilla when assembling and over the top. The cilantro really makes this dish great. Pretty easy to do and delicious. My husband and Even my 9 year old loved this dish. Also, I did end up freezing some of the filling because I had about half left, so I'll make again soon. item not reviewed by moderator and published
DELICIOUS! My family here in Australia had never even tasted chipotle -- blew their minds! COmforting and delicious but in no way stodgy like some mex can be. Just superb! item not reviewed by moderator and published
My husband and I made these with Trader Joe's enchilada sauce. We followed the recipe exactly as written, except we may have added a little extra sauce. We loved this recipe, and made an extra amount to freeze (it was still very good after being frozen for about a week before cooking). We will definitely make this again. item not reviewed by moderator and published
Really good, but it is time consuming. Can these be made ahead of time without getting soggy? item not reviewed by moderator and published
Made this for dinner last night. First, thank you Tyler, for your directions. I followed your recipe, then tasted the ingredients, after they were mixed and cooked together, and decided I needed to add a little more spice... the only adjustment was an addition of cayenne pepper and sriracha chili. Prior to the additions, it was pretty bland (that is why I gave it 4 stars) ... I will certainly make this again... with the addition of the cayenne and sriracha ! item not reviewed by moderator and published
I have never made enchiladas before in my life. These turned out excellent! Took quite a bit longer than the hour and 15 mins listed, but most recipes seem to take longer than claimed. You won't be disappointed if you try this one! item not reviewed by moderator and published
Definitely making this again.. &amp; soon! item not reviewed by moderator and published
Thanks to Tyler, this is a very tasty recipe! The second time I made this I added red and green bell peppers, cilantro and used home made chipotles in adobo sauce. I also slow cooked a whole chicken and used that instead of chicken breasts.  Yummy in my tummy!! item not reviewed by moderator and published
Love it. Reminds me of an old family favorite we used to make when I was growing up. http://www.collegefood101.com/easy-chicken-breast-recipes-chicken-enchiladas/ item not reviewed by moderator and published
How can I recipe from the Foodnetwork have over 4 canned ingredients. What happen to fresh ingredients.... item not reviewed by moderator and published
This was really a very tasty and easy to make meal. I made it, as written, and my family and I were extremely pleased with the results. I'll definitely make it again, soon. item not reviewed by moderator and published
This is good, but not outstanding. Don't know if I would make again. item not reviewed by moderator and published
This is my go-to recipe for Chicken Enchiladas, I've been making this recipe for the past 5 years. Even my husband says its one of the best he's had! item not reviewed by moderator and published
Overall, it was very good. Rather time consuming with a lot of ingredients, but good nonetheless. I've never made enchiladas before so the fact that I could make them (although they didn't look overly pretty) shows the recipe isn't too difficult. item not reviewed by moderator and published
I followed recipe to the T and it was mediocre at best. If you want to feel like a "chef" by measuring spices, chopping chiles and seeding, chopping chipotles, mincing garlic etc etc then go for it. Its not that I don't like or want to do all that but this dish is not worth all the time and trouble. I found a somewhat similar recipe that is much easier, less time consuming in preparation and omg tastes sooo much better. Put the same amount of chicken ( frozen, yes frozen ) in crock pot, add one 15 oz can each of black beans and corn, drained, and 16 oz of salsa. Cook on high for 5 hours. The last half hour add a block of cream cheese. Fill flour tortillas with this and add your favorite toppings... shredded lettuce, tomato, sour cream etc. Add refried beans and mexican rice to the serving plate and enjoy! Do yourself a favor, After you try Tyler's recipe, try this one. item not reviewed by moderator and published
Can you make these ahead of time and put in fridge for a few hours? item not reviewed by moderator and published
Made this for dinner lasts night for my girlfriend. We agreed that they were fantastic! Only changes that I made were add some cheese and fresh cilantro to the filling of the tortillas before rolling them up. Could not find Mexican spice blend. item not reviewed by moderator and published
Good, but nothing special item not reviewed by moderator and published
very tasty. pretty spicy. item not reviewed by moderator and published
Really tasty! I wasn't sure what to expect but it was delicious. Make sure to add just 4 or 5 whole PEPPERS, not CANS OF PEPPERS. It's confusing and I'm so glad I read the reviews before I made it myself. Delish. WIll definitely make again! item not reviewed by moderator and published
This is excellent! It turned out so good and is so tasty. No need to hit up any restaurant because the quality is better in my opinion. Made these for the first time and will definitely be making them again this month. I did omit the canned tomatoes though because I don't like cooked tomatoes but I did chop some fresh tomatoes on top after they were done. So Yummy!! :) By the way, the leftovers were even better! item not reviewed by moderator and published
We really liked this recipe. I used less chicken 'cause I didn't have enough on hand so I aded a can of black beans. I also forgot the flour so mine was a bit wetter than the video, but flavor was great. They got a bit spicer when baked which we like. I used corn whole wheat tortillas, yum. item not reviewed by moderator and published
Delicious! My can opener broke half way thru so I isn't get the tomatoes in, but still super yummy and fast! item not reviewed by moderator and published
It says 4 canned chipotle chilies not 4 cans of chilies item not reviewed by moderator and published
Sounds good, looks good, reasonable cholesterol, but 1,216 mg of sodium. I just don't think so. item not reviewed by moderator and published
4 cans of chipotle Chilies??? No way.. I think ONE is enough.. item not reviewed by moderator and published
My favorite enchilada recipe of all time! I like to add extra chipotles (can't get enough of the smokey kick). They taste just as amazing reheated the next day, and the day after that...can't get enough! item not reviewed by moderator and published
I have been making these Enchiladas for a few years now and it is delicious every single time! Make sure to shred the chicken and not dice it up. It tastes so much better with shredded chicken. Enjoy! item not reviewed by moderator and published
Great &amp; easy recipe! Made it for my boyfriend and I and will definitely do it again. I made the following changes. Omitted the chiles because I did not want them to be too spicy (after reading previous reviews they were a big concern). Added refried beans to the inside of the enchiladas. Corn was a great addition. Also did not add the tomatoes. I had some extra time the night before and so I baked a dozen chicken drumsticks. While prepping, I took the meat off the bones and sauteed it with some taco seasoning. This made the chicken inside the enchiladas delicious and added to the recipe. While baking for 15 minutes, I added a couple of pickled jalapenos to the top of the dish and this added some spice since I did not add chiles. Perfecto! item not reviewed by moderator and published
Great recipe! Will make it again. Family loved it. Sometimes my family only wants mild not spicy so I eliminated the green chilies. Didn't have stewed tomatoes so I used 10 oz. can of pureed tomatoes (didn't want it too juicy). I had flour tortillas on hand so I used those and served corn nacho chips as a side (I think it would be much better with corn tortillas). Also I add a thin layer of mexican blend cheese in the filling, it helped hold everything together a bit better. Served it with black beans (recipe on Goya can) and white rice with all the garnishes. item not reviewed by moderator and published
I decided to make this recipe to see how it compares to the regular recipe that I use for enchiladas. I have to say I was a little worried about using this recipe because the one that I currently use doesn't have this much ingredients. I did try it to see how it turned out and I would have to say they were really good. The one thing that stood out to me was actually browning the chicken in a frying pan first. I've always only boiled mine and then just shredded it by hand. The browning of the chicken first really gives it that extra flavor. Then sautéing the onion, garlic, corn chilies and tomatoes in the chicken drippings. I would say that the prep time of the one hour is pretty accurate. I always think that this is going to be fast until I actually make them. I would say that if you are looking for a great and easy recipe to make that this chicken enchilada recipe is one of the better ones that I have found. The instructions are very easy to follow and are detailed. item not reviewed by moderator and published
I halved the recipe but otherwise I followed it exactly. I LOVED these enchiladas! I usually make my own but I don&amp;#39;t think I will ever go back to regular enchiladas again. I almost didn&amp;#39;t add the corn but it was totally worth putting it in. item not reviewed by moderator and published
The texture of this dish was wonderful. I used frozen homegrown corn and canned tomatoes and canned green chiles. I had roasted a hen and had leftover chicken which I shredded and used in this recipe. I love the corn - it adds some sweetness and texture to these tasty enchilada. It had a delicious flavor. It made enough to freeze some for later. item not reviewed by moderator and published
Used Booby Flay goat cheese enchilada sauce. W.O.W. Couldn&amp;#39;t give Tyler 5 stars-canned sauce, frozen corn? Used pureed&amp;canned whole tomatoes, fresh corn since it&amp;#39;s in season. Flavor was GREAT! Cooking method for chix was perfect and what was left in the pan gave another depth of flavor to filling. Used flour tortillas and quickly dipped into sauce before filling. They did not fall apart. Served up very nicely. Next time will use2 tortillas per enchilada to give even more body. Really delicious filling. Will try with steak next time. item not reviewed by moderator and published
Good but soupy item not reviewed by moderator and published
awesome!!!!!I love Mexican food,this was great and I would recommend this to anyone. I did use a little less of the chiles because my little sister dose not like spicy things a lot. item not reviewed by moderator and published
These were really good. I halved the recipe and it was perfect for 2 people then leftovers. Just a couple small changes were that I used diced instead of stewed tomatoes, and I didn&amp;#39;t want to use canned sauce so I found a highly rated Mexican Enchilada Sauce on another site - sorry FN! And after preparing the vegetable base, I separated into 2 pans and did chicken in one half and ground beef in the other. Both were delicious. item not reviewed by moderator and published
Not a bad recipe but we&amp;#39;d never put tomatoes in our chili sauce out here in New Mexico where we like our chili undulterated. Dunno why the frozen corn in that sauce either. A very odd recipe if you ask me. item not reviewed by moderator and published
Absolutely awesome!! Made these with my husband a while back and fell in love with the recipe! Incredibly easy and incredibly delicious. : Makes wayyy more than I originally thought, but that&amp;#39;s definitely a good thing with these enchiladas! item not reviewed by moderator and published
Really good recipe. Tastes great, leftovers are great. I always need more enchilada sauce than it calls for. I&amp;#39;ve wound up having to add a can of tomato sauce to the enchilada sauce to stretch it, so now I always buy extra when I&amp;#39;m shopping for this recipe. item not reviewed by moderator and published
I thought it was a very good recipe but ended up being extremely spicy so my husband didn&amp;#39;t enjoy it. I even added cheese inside. The chiles were find when the mixture was room temp but I guess they really heat up when heated up :. I also used rotisserie chicken breasts to eliminate a step. Will make it again but modify a bit. Also made homemade tortilla chips with my new deep fryer and homemade tacos so it was a great dinner. item not reviewed by moderator and published
Very tasty. I added tomatillos and eyeballed the spices to my liking. item not reviewed by moderator and published
It depends on whether you are looking for mexican flavors or tex-mex flavors. If you want true mexican flavors, ease up on the cumin, make your own enchilada sauce as the canned stuff does not have true mexico flavor, and pan fry your tortillas lightly in canola or corn oil before you dip them in the sauce. The pan frying adds texture to the dish and adds a level of complexity that the mexican enchiladas have and the tex-mex enchiladas do not. I have never had enchiladas with corn before, but it was a nice addition. I also avoid too much heat as, in my opinion, it steals from the depth of flavor. But that is clearly a personal choice. item not reviewed by moderator and published
Awesome! Some adjustments: Followed reader rec and used double amount of enchilada sauce - perfect! Added 2 TBSP of cheese into each 1/4 of filling for a creamier effect 1/2 tsp of coriander to spice mixture Makes a lot so I halved the recipe for 2 people Put the enchiladas in 2 smaller containers. I think it takes better fresh vs reheating the old ones for leftovers. I warmed the tortillas a la Cook's Illustrated style by spraying both sides with olive oil and heating on a cookie sheet at 300 for approx 4 minutes I love the addition of corn, chipotles and stewed tomatoes! Thanks for the great recipe! item not reviewed by moderator and published
We loved this. It had more "heat" than expected, but not too much. Excellent. It was my first time making chicken enchiladas and we will make them all the time now : item not reviewed by moderator and published
These enchiladas were so tasty! Also, for what they are (enchiladas, they were pretty healthy. Only cheese is what was sprinkled on top. One modification I will do the next time I make this is to use grilled corn (vs canned to give it a charbroiled flavor. item not reviewed by moderator and published
This recipe is awesome! Better than restaurant enchiladas. Just great!!! item not reviewed by moderator and published
This recipe was the lick tonight! Dude!!!! Thank you...apparently I'm cool again! item not reviewed by moderator and published
I made this last night and it was awesome I felt like I was in a mexican restaurant. I added 4 chiles chopped and seeded and threw one in whole for extra spice. I didn't have a squeeze bottle to put the sour cream in as he suggested for presentation, but I did have a pastry bag, I cut the tip off and drizzled it over the enchilada that way. It looked professional topped that with some cut up cherry tomatoes and the chives. My husband was impressed, the presentation and flavor were great. Oh I didn't add the flour it wasn't necessary. item not reviewed by moderator and published
Just ok. In Texas, we usually just go either red OR green; not both. I didn't think this used either of the chiles to their full potential. When I make green enchiladas, I use the green chiles with lots of onions. With red, I make my own sauce using a frozen red chile &amp; some dried chiles--what kind I'll never tell--&amp; they come out killer--the best enchiladas I've ever had, better than restaurants. Really fabulous on chicken enchiladas. Chipotle is great for making meat taste like it's been cooked on the grill--adds that little smokiness. But it's still not as good as just roasting fresh jalapenos &amp; onion w/a little grill seasoning. Makes the most killer beef or pork when thrown in the crockpot w/the meat &amp; some broth. We brown the meat in a skillet after it comes out of the crockpot &amp; then either use it for tacos/burritos or scramble it w/eggs for the best breakfast burrito you've ever had. Tyler, still love you--nearly all your recipes are the bomb! item not reviewed by moderator and published
this was good, but i suggest using your own enchilada sauce to make it better. there are good enchilada sauce recipes on food . com. make sure your veggies are fully cooked before putting them in the oven, sometimes i put mine in the oven thinking they will cook more cause i didnt want my veggies to be overcooked you know. 15 minutes in the oven did not cook them all the way through. this recipe also tasted better after i put it in the fridge for an hour and took it out and tried to eat it again. you can make seasoning the meat easier by taking your meat before its cooked, cut it up, put it in a little baggy in the fridge with chciken broth in it, and put garlic powder, onion powder, cumin and chili powder and salt and pepper in the bag with it and let it sit about half an hour. i do the same thing to flavor the black bean that i eat with this. item not reviewed by moderator and published
Oh my freaking God! This recipe is wonderful! I used fresh roasted chiles instead of canned and it was amazing! item not reviewed by moderator and published
Great recipe for leftover or rotisserie chicken! I made these for my boyfriend who thought they were from a restaurant before I told him that I had made them. Definitely got some points for that! Woohoo! Because I'm a whimp when it comes to heat, I chose to omit the chipotle peppers. Those things are so super hot. The green chiles have a delicious flavor and just enough heat for me. Otherwise, an all around excellent, restaurant quality recipe! This recipe does make a lot, so I'm freezing the extra filling to use at a later date. Can't wait! This will be my go to enchilada recipe from now on! item not reviewed by moderator and published
Yum!!! Made this for dinner tonight, with only a little modification (fewer chipotles, half corn tortillas and half whole wheat, because that's what I had.... According to my husband, it is as good or better than any restaurant enchiladas he has ever had, and the kids loved it. Will become a regular in our house!! item not reviewed by moderator and published
This was delicious! I made few variations, though. I used Rotel canned tomatoes with green chiles instead of the stewed tomatoes and fresh chiles. I baked the chicken in a little water before shredding. I used Flour tortillas. Most of these substitutions worked out quite well....next time, I'll be sure to buy the corn tortillas instead of the flour to see if the texture is a little firmer, but seriously the best Mexican dish I think I've ever made! item not reviewed by moderator and published
Absolutely loved this!!! The only down side was the time it took to prep the food. Wooo!!! Still, cannot argue with the end result. Huge batch though. If you do a full recipe, expect to be feeding eight people, otherwise, at least half the recipe and you will still have left overs for two to four people. item not reviewed by moderator and published
The recipe makes a lot. I rolled 2 pans of enchiladas but everyone had seconds. Also used boneless, skinless chicken thighs. Actually, still have a little filling left over which we are having over Mexican rice and black beans. My husband dislikes corn tortillas, so I rolled a few flour enchiladas for him and it held up well in the dish. Just don't dip flour tortillas in the sauce, it could make it gummy:( item not reviewed by moderator and published
I am giving this a high rating because it tasted great. I do have some critics however. For the roasting of the tomatillos no temperature was given. I used 400 degrees. The quantity of the filling was off. I doubled the recipe so used 2 rotisserie chickens from Whole Foods. I had way too much filling leftover. It was not a problem because we just made the dish again. So other than a few qlitches in the recipe it was fab! item not reviewed by moderator and published
Absolutely restaurant quality - will never eat these out again -- they were exceptional -- loved em!!! Added black olives &amp; rice. item not reviewed by moderator and published
I made this for company and it received rave revues and I will certainly make this again. item not reviewed by moderator and published
I'm a big fan of Tyler Florence, but these enchiladas were not great. I would not use the stewed tomatoes and I would try to add some fresh cilantro and black beans to the mix. I also think I'll try a different sauce next time. item not reviewed by moderator and published
This recipe was great! I could not find canned enchilada sauce so I added 1 (391 ml can of plain tomato sauce, as well as added the sauce from the chipolte peppers. Turned out fantastic! item not reviewed by moderator and published
This was such a hit at my dinner party last night! While rolling up the tortillas they started to break (guess that's what I get for buying the cheap ones. Instead of scrapping the dish, I made it into an enchilada lasagna. Same recipe, just assembled differently in ONE pan and it came out just as good! item not reviewed by moderator and published
I really liked this dish. My husband thought this was good also but wasn't his most favorite enchilada dish. I used BBQ'd chicken leftover and he thought some chicken had the marinate flaver in it... I didn't think so...anyway... I used flour tortilla instead since that was all I had in hand. For the Mexican spice blend, I combined the following spices/herbs and added the required amount: 1/2 c chilli powder, 1/4 cu paprika, 1 Tbsp ground cumin, 1-1/2 tsp garlic powder, 1 tsp onion powder, 1 tsp chiporle chile pepper, 2 tsp dried oregano and 1 tsp salt. For the Enchilada sauce, I used Emeril's Easy Enchilada Sauce from this site. item not reviewed by moderator and published
These enchiladas were really delicious. The stewed tomatoes and corn add some sweetness while the chipotle chile peppers make the dish smokey and spicy. The chicken gets blackened in the pan when you brown it with the spices on. I used flour tortillas instead of corn tortillas and Hot Mexican Chili Powder because I wasn't sure where to find Mexican spices. I served the enchiladas with a little sour cream and they were awesome! This one's a keeper for my recipe book. item not reviewed by moderator and published
I just made this for the first time today - took along time, but came out great. I did change some things. I bought a small roasted chicken and just shredded the meat so I added the seasoning when cooking the onion and garlic. Also could not find mexican seasoning in my store so I used taco seasoning and I used fire roasted tomatoes instead of stewed. Also was not sure if I had the right kind of canned chipotle. I used chipotle in adobo - I only used two of the chipotle peppers, I scraped out the seeds and minced it up. In the end the dish did have a little smokey kick. I'm not sure I would put all 4 in next time - might be too spicy. Will definitely make this again. I used a whole 28 oz can item not reviewed by moderator and published
After making this recipe as is, I felt it was good but not excellent. It required a decent amount of prep time and tasted slightly "from a can." I will probably attempt to make it again, following my suggestions below. A couple suggestions: 1. Cook most of the spices with the vegetables rather than with the chicken. I added all the spices to the chicken, as directed, but it was too dry even with the oil for all the spices and they became too toasted and started to burn. 2. I could not find "mexican spice blend" at the store so I improvised by adding an equal amount of oregano, paprika, and chili powder instead. 3. I ran out of enchilada sauce and needed more. Be prepared. 4. Pulse stewed tomatoes in food processor for a second or two. I added them whole but they were too chunky in the sauce and I kept tasting canned tomato as I bit into them. 5. Taste filling before stuffing tortillas &amp; make sure it's properly seasoned to your taste with enough salt and spice. item not reviewed by moderator and published
Best Enchilada recipe ever! Everyone I have passed this along to has also said the same. You never go wrong with this recipe as is! item not reviewed by moderator and published
The only thing I did differently with this recipe was used bone-in-chicken that I boiled and then picked and shredded. I added the spices to the rest of the mix. For some reason this had a very sweet flavor. I'm not sure if it was the stewed tomatoes? Also, my corn tortillas fell apart as well. My boyfriend liked it when I mixed the leftovers with some spanish rice, but I don't think I would make it again. For the effort and cost it is not that good. item not reviewed by moderator and published
I agree,we make this all the time. item not reviewed by moderator and published
This recipe is a long-time family favorite that I make with rotisserie chicken and didn't think it could get any better. I have to try it with the fresh chicken. item not reviewed by moderator and published
The recipe only calls for 4 chilis, not 4 cans. :) item not reviewed by moderator and published
I make it the day ahead all the time. Just remove from fridge and let come to room temp for about 30-40 minutes before baking. Then bake for about 35-40 minutes, or until hot through. Just as good this way!! item not reviewed by moderator and published
Agreed we love this one. item not reviewed by moderator and published
Well now it's your recipe, not the one authored. Changes can be good, but maybe author your own recipe? The original is amazing. item not reviewed by moderator and published
I am glad you thought it was amazing as-is. I didn't. I can't take credit for a recipe I didn't create for only changing a few things and pass it off as my own. item not reviewed by moderator and published
Why swap all those things out? These are red chile enchiladas. As such, real enchiladas have corn tortillas, not flour (those are burritos), and use jack cheese, not mozzarella. item not reviewed by moderator and published
I swapped them out because I felt the recipe had promise and didn't want to give up on it. Recipes don't have to be rigid, there is not only one way to do things. I have never seen cheddar or jack cheese on anything at any Mexican restaurant, ever. I see white, unsalted Mexican cheese which is similar to mozzarella. Cheddar or jack is too sharp for this dish, IMO. item not reviewed by moderator and published
Try using Cotija (a type of Mexican white cheese)...it is salty and very good! item not reviewed by moderator and published
We love this one a lot too. item not reviewed by moderator and published
word to the wise -- wait for the chicken to cool before pulling it apart next time. (duh) item not reviewed by moderator and published
word to the wise -- wait for the chicken to cool before pulling it apart next time. (duh) item not reviewed by moderator and published
The heat would be there but chipotle are smoked jalepeno. Maybe grill chicken if possible to replicate the "smoked" flavor. Mail order may be a future option for hard to find ingrediants. item not reviewed by moderator and published
You could use a 1/2 teaspoon of Chipotle powder on the chicken to give it that authentic taste if you can't find chipotle peppers. The spice is sold on line or in some stores as an option too. item not reviewed by moderator and published
For a great sour cream to go with this try 1 Cup plain greek yogurt , plus the zest and juice of 1. Lime, plus Salt &amp; pepper, and cilantro. It can tone down some heat, BUT inhance the seasoning rather than dilute your seasoning in whatever dish your making. I also recommend using thighs seasoned with salt and pepper, as suggested, but also season meat with cumin and or the Mexican season blend.. It just adds more flavor to the already great dish Tyler made. item not reviewed by moderator and published
After reading a ton of the reviews, I am going to try this again. Next time I will try subbing the canned sauce for Emeril's sauce, as several reviews suggested. Also try subbing back beans for corn,to up protein and better grade of fiber.. item not reviewed by moderator and published
cut cooking time a lot by using 'sevenravens' suggestion and cooking cchicken day before in crockpot. Much easier. item not reviewed by moderator and published
For those who like LESS spice, I simply divide my spicy mix in half. Then to 1 half, i stir in plain sour cream, or ( or plain greek yogurt) mixed with some cilantro and lime juice. I fill part of the tortillas with the hotter version, &amp; part of tortillas w/ the milder creamy version. Then use 2 casserol dishes. That way I can make 1 recipe but have 2 versions. Everybody is happy. item not reviewed by moderator and published
Love the idea of freezing the filling.Maybe not totally original but a great reminder, when feeding a smaller group. Thanks item not reviewed by moderator and published
Keira, what does stodgy mean? item not reviewed by moderator and published
Heavy, dull a bit bland item not reviewed by moderator and published
I'd suggest making the filling ahead of time since that's the most time consuming part, and then assembling them while your oven is preheating so they have the right consistency... item not reviewed by moderator and published
Made my own stewed tomatoes &amp; was thinking of making homemade enchilada sauce but this mom is too busy. Good Luck, it was fun! item not reviewed by moderator and published
Did you actually make the recipe? Mexican food often uses canned items. item not reviewed by moderator and published
Exactly. That is why I added cayenne and Sriracha.... Before that addition, it was very bland... item not reviewed by moderator and published
But...your replacement recipe isn't remotely enchiladas. Could your problem with the recipe be you just don't like enchiladas? item not reviewed by moderator and published
Hmm...your recipe sounds like chicken tacos and not enchiladas....two completely different things! item not reviewed by moderator and published
Yeah....no thanks. Your recipe is completely devoid of seasoning. item not reviewed by moderator and published
It's 4 canned chilis, not 4 cans of chilis. One can usually has about 4 chilis in it. item not reviewed by moderator and published
Booby Flay. Dying laughing. item not reviewed by moderator and published
Grow up item not reviewed by moderator and published
Is this a review or just a rant? item not reviewed by moderator and published
Where do you see tomatillos or rotisserie chicken in the recipe? item not reviewed by moderator and published

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