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Average Rating:
Total Reviews: 734
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By Spatula City
Los Angeles, CA
on May 17, 2013
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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!
By CDWolfe
on May 15, 2013
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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!!
By brandistruble
on May 15, 2013
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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!
By zachariah.coffman
on May 14, 2013
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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.
By msrico1
Brecksville, OH
on May 14, 2013
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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:(
By foodphotographer
on May 12, 2013
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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!
By GladiD-S
Sagle, ID
on May 07, 2013
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Absolutely restaurant quality - will never eat these out again -- they were exceptional -- loved em!!! Added black olives & rice.
By crsby
canton,
on May 05, 2013
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I made this for company and it received rave revues and I will certainly make this again.
By jackieb0479
on April 17, 2013
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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.
By belleberry
on April 16, 2013
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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!