Chicken Enchiladas

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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 & some dried chiles--what kind I'll never tell--& 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 & onion w/a little grill seasoning. Makes the most killer beef or pork when thrown in the crockpot w/the meat & some broth. We brown the meat in a skillet after it comes out of the crockpot & 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!

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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.

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Oh my freaking God! This recipe is wonderful! I used fresh roasted chiles instead of canned and it was amazing!

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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.