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Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (553)

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Average Rating:

Total Reviews: 554

Showing 541-550 of 554

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  • on February 19, 2007

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    Just tick me off! I am going to make this and I take the recipe with me so I can get everything I need and I'm reading & reading and find no place in the recipe that 2 cups of sour cream go. This may be a great recipe, I don't know, but I am giving it one star for the way it's written. Shame on you Foodnetwork people.

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  • on February 19, 2007

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    Veryyyyyyyyyyy Goood!

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  • on February 19, 2007

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    This was simply wonderful! I could not believe how easy and delicious it was. I thought that the jalepenoes would be too spicy, but, roasting them mellowed them, even when using the seeds. In fact, next time, I think I might put another jalepeno in the mix. I used wheat tortillas and had left over port roast (you know, the other white meat and it was fabulous. THANKS!

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  • on February 19, 2007

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    This dish was incredible. First time I used tomatillas and the salsa was great. My husband said this was better than any he had ordered in a Mexican restaurant. Definitely will be a keeper at our house! Tyler, you have the best receipes..

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  • on February 19, 2007

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    These enchiladas were unbelievable and relatively simple to make! My husband said they were even better than the ones he orders in the Mexican restaurant we got to. The best part...they taste even better the next day!

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  • on February 19, 2007

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    I made this for my friends and we were all blown away by these enchiladas....it tasted like something you would get at an authentic mexican restaurant.
    The beans didn't turn out how I thought - they were watery, but I strained them and they were fine.

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  • on February 18, 2007

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    Although I agree with the other reviewers that the prep times stated on the recipe just don't add up, if you have the time to prepare these enchiladas -- by all means, DO IT! They are absolutely fantastic. I used leftover filling for tacos at lunch the next day -- yum.

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  • on February 17, 2007

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    These were awesome!! I used whole wheat flour instead of AP.

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  • on February 17, 2007

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    I watched the show today, and made the enchildas for dinner tonight. I was thinking what most of you posted. Prep time was WAY too low, and the tomatillo roasting needed about 30 minutes. Didn't he drizzle some oil on top, too? I also remember Tyler putting a bay leaf into the onions for the filling, but the recipe did not call for it. Other than those recipe inconsistencies, the enchiladas were great! I even added the juice from the rotisserie chicken to the filling for some extra flavor.

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  • on February 17, 2007

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    WOW...delicious! It took a bit longer than it did when he made it on the show, isn't that always the way?! But, it was worth the wait. Best Mexican dinner I have ever made!

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