Chicken Enchiladas

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Was very dissapointed.Not much taste.

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I stumbled upon this recipe 2 or 3 years ago and have been using it even since. Everybody loves them. Delicious.

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I've been making enchiladas for years but I have yet to find just the right enchilada recipe, at least until now! This recipe has the perfect amount of flavor and spices. I followed the receipe with the exception of how the chicken was cooked, but only because I had leftover roasted chicken. Once I shredded my chicken I added some cumin, oregano, chili powder and fresh cilantro. For my enchilada sauce I used Trader Joe's (which is amazing.

Thanks Tyler, you've done it again!! I have finally found my favorite enchilada recipe without having to leave my house!

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The entire family loved the flavor of these enchiladas. Really really good. We used a green enchilada sauce and since we don't like corn tortillas, just used flour and even left overs were eaten for a couple more days since it made quite a bit. Very good.

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I have never written an online review in my LIFE but I had to say something about these. They are just phenomenal. I followed the recipe exactly except that I couldn't find the right size corn tortillas and just used "homestyle" (thicker flour tortillas and it was still wonderful and they weren't too soggy. The layers of flavor are just so fresh and so bright and it is worth the work. I used Rick Bayliss's Frontera Enchilada sauce and will never use another one beacuse it is great. I made this recipe with Bobby Flay's black beans and man, it was just a great dinner.

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As with all my recipes, I have to ad my own twist. I turned this into a chicken enchilada lasagna of sorts. I bake my chicken after I marinate it--your choice of spices/liquids. I cook my onion and garlic in butter and olive oil, slowly in order to bring out the sweetness of the onion. I add chicken stock (about a cup--you may need to add more for consistency corn, black beans chilies and blend with 1 package of philly cheese and 1 cup of sour cream and 1 cup of enchilada sauce. Spices to taste. When I have the taste and consistency I am looking for I add my shredded chicken. Spray a 13/9 inch pan. Microwave your corn tortillas. From here I soak my tortillas in chicken stock and layer a light spreading of enchilada sause, chicken mixture, torilla, cheese and continue until I have the cheese as my last layer.
This is a very spicy recipe, but OH so good. I serve with salsa and sour cream. It was a hit--experiement, that's what makes cooking so much fun!!! Good luck.

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When my son comes home from college, this is ALWAYS his first request! My daughter and I have been making this recipe for years now. The only thing I change is we just use the regular chilies instead of the spicier ones. This is a definite favorite!! Thanks, Tyler!!!!!!!!!

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My family LOVES it when I make this! Thanks Tyler!

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My family loved these and it was nice and easy to make.

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I love Tyler, but I admit we're not enchilada fans in our household. So when I made this recipe, I altered it quite a lot. It was AMAZING, and I always thank Tyler anytime someone says, "Oh wow how delish!" so I thought I'd finally get down to writing a review on how well this enchilada recipe translates to .. quesadillas! I follow Tyler's directions up until right before adding the tomatoes to the mixture, with one slight difference. Rather than chopping green chiles myself (total lazy chef, here, I use a can of diced green chiles. A whole can! Then we use the sauteed onion/shredded chicken/green and chipotle chiles/corn mixture to sandwich between tortillas with Monterrey jack and cheddar cheese, serve with Paula Deen's black bean salsa and Guy Fieri's Spanish rice, and yowza. A total winner of a dinner.