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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 511-520 of 554

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  • on March 06, 2007

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    i tried this recipe for the first time when visiting my family and my little brother and sister loved it! i also made it for my boyfriend for dinner and he loved it too- and he's mexican! love tyler and love this recipe. i also roasted my own chicken, which wasn't hard at all and everything else was super easy!

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  • on March 05, 2007

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    Even my onion hating daughter liked this. She asked me to use less next time, but she did eat it.

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  • on March 05, 2007

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    Does seem like a lot of work. Has anyone tried using bottled salsa verde? Not averse to making the salsa, but thought for a quick weeknight meal it could work.

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  • on March 05, 2007

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    You guys from back east never cease to amaze me with your Lack of knowedge about Southwestern or Mexican recipes. Not many Latinas I know that would use flour tortillas for enchiladas. Too slimy!

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  • on March 05, 2007

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    Made these tonight for dinner. It was an easy recipe and oh so wonderful. This is definitely a keeper, will be making this lots. Thanks Tyler.

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  • on March 04, 2007

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    This recipe was a fair amount of work even with purchasing roasted chicken. I made the salsa one day, and the recipe the next. I followed other reviews and added more jalapenos. The end result was awesome. It was extremely flavorful and fresh tasting.
    Would I make it again? I'm not sure because it was a lot of work.

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  • on March 03, 2007

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    Overall it was pretty good. I thought that it needed a lot more verde sauce. There is so much flavor in the sauce, if you don't have enough, it lacks some taste. Nice to know how to make verde sauce...I'll definitely use again. Although next time I will use 1 1/2 lbs. of tomatillos. The enchiladas were a little too dry for my taste. A warning about the tumeric: it stains everything!!! I will not use this again. It stained everything it touched, including my brand new Calphalon One sauce pan. I am very upset about that. So, look out!

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  • on March 02, 2007

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    All I can say is my step-kids are very picky,and they loved this recipe!I held off on using all of the cilantro,as it's powerful in small amounts.Otherwise,I followed the recipe as directed.I froze remaining enchilada's and my husband and I ate them a couple weeks later.They were just as good the second time! A keeper for sure!!!

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  • on March 01, 2007

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    I made these enchiladas last night, they're amazing!! We invited a friend and her two children to join us (me, DH & four year old son for dinner--everyone except our son ate two servings (DS has sensory issues...he stuck with chicken nuggets.

    A couple notes on the recipe:

    It says to roast the tomatillo/onion mixture for 12-15 minutes. It needs more like 45-60 minutes. We tried 15, it did nothing.

    Also, on the show, Tyler says to cook the enchiladas at 400?--the recipe says 350?. We cooked them at 350? and they were fine, but I think we'll do 400? next time.

    If you're not a fan of jalape?os, substitute a can of green chilies. Yum!

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  • on February 26, 2007

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    I agree this is definitely worth the extra effort. I couldn't find a big enough deli chicken, so I just roasted my own in the oven right alongside the tomatillos. Hot out of the oven, with a garnish of sour cream and guacamole, this tasted just as good as my favorite dish at our local mexican place. The beans were delicious as well, but next time I will make the rice with chicken stock to punch it up a bit. I think everyone else who watches Tyler beat me to the jicama as I couldn't find it anywhere, but hopefully next time I will be able to try the salad... and there will be a next time... Bottom line - killer enchiladas!

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