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Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

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Average Rating:

Total Reviews: 554

Showing 31-40 of 554

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  • on August 08, 2012

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    Prepared this dish once again last night - wonderful flavors - a family favorite.I always make the salsa ahead of time and triple that recipe since it is so good on other dishes as well as a dip with tortilla chips.

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  • on July 29, 2012

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    I love this recipe! I make extra of the salsa to eat with chips. Yum!

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  • on July 25, 2012

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    These enchiladas are truly fantastic. I have made them several times and they are ALWAYS a huge hit! I make double the amount of salsa because....well, that is where the flavor is! So, what salsa I have left over, I save for the next day....put it in a sauce pan, add some chicken stock, extra chicken that I also saved, and make a terrific Chicken Enchilada Soup!! SOOOO Good! For the salsa, I add half again the number of jalapenos and garlic cloves that the recipe calls for. I like it a little spicier. The tomatillos calm down the spice of the jalapenos! So don't be afraid to add more peppers if you like a little kick. Oh, and YES, it does take quite a bit of time to prepare. However, you can make the salsa the day before and then assemble the enchiladas the day of. It isn't such a marathon that way! WELL WORTH THE EFFORT! DELICIOUS!

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  • on July 06, 2012

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    great!!!!!!!
    I love this recipe and don't mind taking time to make it.

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  • on July 02, 2012

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    Awesome! My Mexican family loved it! However, this recipe took me 3+ hours to make. Next time, I will freeze or prepare the salsa ahead of time, so all I will have to prep is the chicken. I'm thinking of freezing the chix ahead of time, so I can make enchiladas during the workweek in under 1 hour. I used fresh chix breasts, not the store-bought roasted chix. Roasting the poblano pepper was a bit tricky for me. Also I realized my blender didn't quite hold all of the tomatillos and ingredients. I had to blend the ingredients in three different batches.

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  • on June 30, 2012

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    My husband and I loved this version of chicken enchiladas. We felt it was equal to what we would eat at an authentic Mexican restaurant. Only thing I changed was adding more salt and cumin to the salsa while it was in the food processor. Excellent dish!

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  • on June 30, 2012

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    Wow! This was so good, and relatively easy to make although time intensive. I couldn't find fresh tomatillos so I went on a limb and bought canned, the salsa was still wonderful!

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  • on June 17, 2012

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    I will make these again and again. The tomatillo salsa was so out of this world that I wish I had made a double batch. It was delicious still warm on tortilla chips (a little snack for the cook. These also reheated very well and we enjoyed them for several days. One suggestion- the recipe calls for large tortillas, but I would go down a size. The largest ones are a little hard to handle and almost too much for a single meal. Medium size will make many more and fit easier in the pan. I can't say enough about the tomatillos. A definite keeper. Go, Tyler!

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  • on June 14, 2012

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    Delicious!!!

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  • on June 07, 2012

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    I made the Roasted Tomatillo Chile Salsa only and it was out of this world delicious! However, I feel as though the directions are very vauge and would be difficult for inexperienced cooks. The tomatillos need their stickiness washed off and dried and all the veggies need to be roughly chopped. Also I tossed everything in olive oil and salt and pepper and I roasted them for more like 20 minutes to develop more color. To reduce the heat I took the stems and seeds out of one jalepeno and left them in the other. The salsa has a slight sourness from the tomatillos and was perfect for a new permanent change to my own enchiladas.

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