Chicken Enchiladas

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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.

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Very good! will be making it again

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I love these and have made them several times. I agree with one other reviewer in that I had a lot of left over filling and not enough enchilada sauce. I also added more cheese as many reviewers mentioned.

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YUMMY! Didn't follow exactly, used philly steak instead of chicken, but very filling. Also used green enchilada sauce.

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So easy and delicious! I substituted a can of diced tomatoes with jalapenos for the chiles and stewed tomatoes.

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My first time and it came out FANTASTIC! Spicy-deliciousness! Lots of steps - but easy ones! - and a bit time consuming, but make a nice margarita and sip on that while cooking and you'll be a happy chef.
I took the advice of reviewer "Givememybacon" and made Alton Brown's Taco Potion #19 in advance and used that for the Mexican Spice Blend - yummy! I also used two small cans of chopped chilis
and only three chipotles in adobe sauce that I made sure to seed/clean - and the recipe still comes out VERY SPICY, so definitely adjust to taste. Used entire 28.oz can of the sauce, too. Could only find small corn tortillas - they were so cute. Some did break even after heating, but since I was only going to cover them up with sauce and cheese, I didn't stress over it.
We had a small pan of extras, omitted the cheese and will freeze it. A big, spicy, flavorful dish we both loved and I'll feel confident about making again - thanks Tyler!

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it was a very sucess, my family enjoyed it, I used fresh jalapenio and fresh tomatos diced instead of canned. I will definitely make it again.

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Wonderful flavor. I only had 12 corn tortillas, so we ate the rest of the filling over Spanish rice with spring onion, sour cream and avocado the next day. Just delicious both ways.