Chicken Enchiladas

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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.

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This dish is VERY tomato based. While it was good, and my husband and I enjoyed it, it tasted more like an Italian dish or chicken chili rolled up in tortillas. It wasn't at all the taste I was expecting for Mexican or Enchiladas. We left out the chipotle chilis because our grocery store was out of stock (instead added an extra can of the green chilis, and the result was an extremely mild dish. It definitely could have used some more spice/kick, so when making this I would be sure to not skip the chipotles. Also it was very time consuming. Overall it was tasty, but with the amount of effort that went in to it, and the non-authentic Mexican taste, this will not be my go-to enchilada recipe.

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These are delicious! Since I couldn't find chipotle chilies, I added an anaheim pepper instead. I was very hesitant to add the corn, because I was afraid it would contribute an odd texture to the dish, but it really just added a hint of sweetness to balance out the spice. It wasn't too spicy, but was flavorful and well balanced and even my kids ate them. Will make again!

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This recipe is awesome! I got rave reviews. It really made 16 servings, no one could eat more than one, even tho everyone wanted too. They made great left overs. Ive also frozen half of the mixture to use later, and that worked great too. You have to try it!

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these enchiladas were so easy and so AMAZING! i omitted the chipotles and used a medium sized can of diced green chiles in place of the whole ones. the enchilada sauce added enough spice to make up for the lack of chipotles. i thought it had the perfect amount of spice but some of my guests found them a bit spicy. i also boiled my chicken and added the spices directly to the veggies when i cooked them. it turned out wonderfully. i will definitely be making this again. oh, and you cannot forget the cilantro and sour cream, totally makes the dish.

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2 pyrex dishes later...I really wished I had not used the chipotle chilis! It just brought a bad flavor to the dish that I was not impressed with. I have cooked with chipoltle chilis before, and should have known better. Besides that, the enchilada's were tasty, easy and I would recommend them.

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These were... SO good. My housemates claim the corn is such a great added flavor and I completely agree. We used Flour tortillas and didn't use whole chilli's, we had diced canned chillis. And it was AMAZING! So good the next day heated up, and great with tortilla chips, sour cream, fresh guacamole, diced tomatoes and re-fried beans on the side. HIGHLY reccommend and I will DEFINITELY be making these again! :

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Are you kidding me!? These are ridiculous!! and I left out the chilies and tomatoes because the enchilada/mole sauce we were using was quite flavorful already. These are the best enchiladas I have ever made! My husband was hesitant because he saw me putting corn in the mix but once I said its in Tyler Florence's recipe (he is a HUGE fan, he was like Oh ok then. Lol! Per my husband's request we did do the traditional homeade thing both of our families did when we were growing up...added sliced black olives to the top of the enchiladas. I lalala love these and even pigged out and had an extra one despite mt stomach being totally full! Can't recommend these enough!!

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Really, really good taste. The chipotle peppers lend it a delicious smoky flavor. My corn tortillas fell apart, so I used flour, and that was an acceptable substitution. The next time I make these, though, I think I'll puree the tomatoes, or use tomato sauce, as none of us in my family are fans of chunky, canned tomatoes.