Chicken Enchiladas with Roasted Tomatillo Chile Salsa

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Oh so good! I made enchiladas once before and they were awful. With this recipe I was able to make the best enchiladas my family has ever had, ever! And we love our Mexican food. Be sure to leave the seeds in the jalapeños for a richer and hotter flavor. I roasted my veggies but got no juice so I was worried, but tasted great.

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This dish was delicious!

Usually when I cook enchiladas the tomatillos overpower the sauce, or there isn't enough lime or even spice, but this dish has a perfect meld of flavor packed within each tortilla.

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I could almost just say ditto to the review by spatota! Also a first using tomatillos (although I have had them before. Also made it twice in just a few days to rave reviews from coworkers and neighbors. When I made it the second time I bought 1 and 1/2 pounds of tomatillos because like some of the other reviewers I thought more salsa was needed. I did use more cheese too. 8 oz of caso fresco and about the same amount of shredded packaged Mexican mix. This is definitely now my "go to" enchilada recipe. Thanks Tyler!

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In a word, AMAZING!!!! I'd never used tomatillos before, and quite frankly didn't know what to do with them. This recipe is so clean and fresh tasting! I made it twice within 2 weeks. At first I thought the salsa was a bit too hot, but when used as the recipe called for it was absolutely PERFECT!! I used a whole chicken that I cooked ahead of time as opposed to the store bought one, as I had one on hand. It was tasty, but I can see that if you have a limited amount of time, the pre cooked, store bought would work well.Love, love, love it!! It will now replace any enchilada recipe I have ever known. Thank you!!

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Probably in the top 10 of all my recipes, Its awesome!!!!! Double the sauce recipe I think its better that way. BEWARE!!!!!!!! Plan on starting this 1-2 hours before you plan on putting it in the oven

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These enchiladas were a hit with my family. I baked chicken breast in the oven for 30 minutes and shredded it for the chicken instead of a store-bought. The reason I gave 4 stars is because there definitely was not enough sauce for the bottom and top of the enchiladas, so my enchiladas came out soft in some places and dry in others. Next time I will make an extra half batch for the bottom and top. I would also use more cheese than is recommended, maybe an extra 1/4 pound, because after putting cheese inside the enchiladas I had almost nothing to sprinkle on top. I made the rice but not the beans and I wouldn't make the rice again, it was bland and the turmeric was too strong. Other than that, these enchiladas were amazing and I would definitely make them again.

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Here in San Diego, we have many options for Mexican cuisine. I've had enchiladas at numerous restaurants and this recipe was hands down one of the best I've ever had. I made "beer can chicken" in the oven and shredded it for the filling. If you have time, I highly recommend it because the chicken is so moist. I followed the recipe very closely except a few minor tweaks. The roasted tomatillo salsa was amazing! I used 2 jalapenos and on serrano pepper (omitting most of the seeds and ended up with a medium-hot flavor (I like it pretty spicy. The rice was a perfect side dish. I did not have time to make the black beans so I just bought some from the store and seasoned it to my liking. Everyone was impressed! Definitely adding this recipe to my favorites. Thank you Tyler!

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Hands down the best enchiladas I've ever had. I followed the recipe exact except I couldn't get tomatillos in my town, I used regular red tomatos from the vine instead. I also scraped the seeds out of the jalapenos after roasting them so it wasn't too spicy for my children.

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This has quickly become a favorite of everyone in our family. Haven't made the rice and beans yet but the enchiladas are great.

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I made this for the first time last night, followed it exactly, and I just loved it. I did have a few issues though. First, I had to roast my veggies for the salsa quite a bit longer than the fifteen minutes, otherwise it would've been warm tomatillo salsa, rather than roasted. Second, after putting half the salsa in the filling mixture, I nearly ran out after assembly, and had to spread it super thin over the top before baking.