Chicken Enchiladas

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This was incredibly delicious! However, the scaling is a little off. Make sure you have plenty of extra enchilada sauce (I used Emeril's recipe, and that still was not enough! It made a TON of extra filling compared to the amount of tortillas and sauce it called for. Also, I tried both corn and flour tortillas, just to see what we liked better, and the flour ones ended up turning to mush after baking...
But all in all, excellent flavor!

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Amazing and easy!

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I pretty much followed the recipe as written, except (based on previous reviewers I did not add the 4 chipotle peppers. Thanks for that! I added ONE from a can of Herdez Chipotle Peppers and my lips are burning a bit and my brow is sweating! I can't imagine adding all four of them! It would have been out the door hot! It bordered on way too hot, although my taste buds in my advanced age can't handle as much heat as I used to do. My advice - add a bit at a time and taste as you go before adding more. It was absolutely delicious with one, though!

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This is a great recipe. Everyone loved it!

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This were tasty. Just thought they were a little more work than they were worth. I did drain the tomatoes a little so that it wouldn't be too sloppy. That did the trick. I also needed more enchilada sauce so I mixed in some salsa that I had on hand and that did the trick.

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Of course, it's Tyler's recipe so it is very good. That said, found it extremely "tomatoey" and almost too "sloppy", in spite of the additon of the dusting of flour. Wondered about the use of a 28 oz. can of tomatoes and added it slowly. Used only about 20 oz. and glad I did.
Nonetheless, flavor was quite nice and the different peppers added depth without being overwhelming.

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Absolutely delicious!! I wouldn't change a thing!

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Really good base recipe. I modified things by making my own sauce and by steaming and removing the skins of peppers on my own since it seemed like the filling made way too much and I wanted to cut the recipe size down. I ended up using two large green chili peppers and one huge red bell pepper to use with the stewed tomatoes. My sauce was super spicy so I left out the chillis in the enchilada filling. I did find that my tortillas broke up a little bit while baking... so I will have to try to modify something, maybe the cooking time in the future.

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This is an amazing go to recipe for enchiladas! Was wondering if anyone thought the corn tortillas were soggy after baking. The second time I made this I used floured tortillas and fried them in oil to get them somewhat crisp, then dipped in the sauce. They held up so much better. I am not sure what I did wrong the first time. I didnt see any reviews stating that this was a problem for anyone. Please let me know.

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So of course, I wanted to make this and discoved I was missing several ingrediants. It was super easy to make. I did not have canned enchiladas sauce so found a receipe here by Emeril for easy homemade saused (AWESOME and easy. I also did not have corn tortillias or any of the chilies so I used flour tortillias, sliced american cheese and cheddar cheese. Also added two cloves of freah garlic to the chicken.....Hubby really liked it. Just for fun, I made a few with cheese only and they turned out the best...............this really does not have to have chicken in it to taste wonderful. So tonight the Hubby requested this receipe but cheese only.