Chicken Enchiladas

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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!

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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!!

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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!

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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.

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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:(

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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!

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Absolutely restaurant quality - will never eat these out again -- they were exceptional -- loved em!!! Added black olives & rice.

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I made this for company and it received rave revues and I will certainly make this again.

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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.

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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!