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Chicken Enchiladas Recipe

Chicken Enchiladas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (734)

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Average Rating:

Total Reviews: 734

Showing 131-140 of 734

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  • on September 25, 2011

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    LOVE IT!!! I use this recipe on a much grander scale for my catering business and the enchiladas are always the first to go!! My last wedding, someone asked me if I studied cooking in Mexico for a while because they had never had such good Mexican food. I told them no, just years of experience and Food Network! I use Emeril's taco meat (with additions and Guy's chimichanga (with some alterations but Tyler's enchilada recipe I follow as is and my taco bars are always a huge hit! Thank you guys!!!

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  • on September 23, 2011

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    Really liked it, but I didn't have any of the toppings they suggest..definately would have been good with sour cream and cilantro on top!

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  • on September 22, 2011

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    My picky kids love this - I use a salsa with corn and beans mixed with the meat of a cooked whole chicken instead of the stewed tomatoes. Top with black olives too - ick, they love them.

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  • on September 20, 2011

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    so easy and super yummy! i made it with rockin robin's enchilada sauce(you can find the recipe online and also so easy to make what a great dish :

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  • on September 16, 2011

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    Always love Tyler's recipes, although I would recommend using Frontera brand enchilada sauce (by Chef Rick Bayless. Much better than the canned stuff. It comes in a pouch, found it at Fresh Market. I also think four chipotles is pretty spicy. I usually take a whole can of chipotle in adobo, puree it in the food processor, so I have it on hand. It keeps quite a while in the fridge.

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  • on September 16, 2011

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    The recipe was simple but too much ingredients for just a chicken enchiladas..I made this because of the its rating..Pretty much what I would want is just chicken, cheese, green onions and just the sauce outside..The recipe was ok but it had wicked side effects..If you plan to eat this with the green chili eat it early like around lunch time..Make sure you have Bean O on the side..Don't get me wrong, with the ingredients, less is more. I've tried other Tyler's recipes and they're always wonderful..

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  • on September 13, 2011

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    This was great. I did cut back a little on the canned chipotles, but that's because I could only find them in adobo sauce (not sure if this is standard. I also probably doubled or tripled the cheese, and that's more of a preference thing.

    I also used leftover chicken and stirred in the spices you're supposed to cook them in later, which I think is really the way to do it to make it a feasible weeknight dinner option.

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  • on September 13, 2011

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    This was delicious!! I was a bit apprehensive about using stewed tomatos in this but it was great. I needed to chop the tomatos, and get all the seeds out of the chipolte otherwise it would have been burning hot. I didn't use a mexican spice blend.. I just used all other spices he recommends and used chili powder. This was perfect. Also dipping the tortilla's was a awesome tip!! I didn't really need to microwave them since dipping them did the trick. I added my corn frozen and it was fine too. This was delicious!!

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  • on September 12, 2011

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    These were the BEST enchiladas I have ever made...they were simply AMAZING! I took the advice of another reviewer and only used two chipotle peppers and it was still to hot for the kids. For the adults, it was very savory and had a great combination of flavors. The only thing I really changed was the tortillas, we used flour. I think next time I will consider adding rinsed, drained black beans to the chicken. Thanks Tyler for a wonderful Sunday family dinner!

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  • on September 11, 2011

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    Absolutely amazing!! This was better than in any restaurant I have eaten at.

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