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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: 553

Showing 71-80 of 553

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  • on August 02, 2011

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    tip on roasting the tomatillos :use a cast iron skillet in the oven to do this and you will get an excellent char on everything in very little time.

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  • on July 31, 2011

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    Excellent recipe! Made a few modifications . . . used cumin seed (instead of ground cumin and a teaspoon or so of mexican oregano along with the sauteed onions. Roasted 3 jalapenos instead of two and added one anaheim and a poblano pepper to the roasted mixture. Also used corn tortillas (as others have mentioned. Got raves at the party I took it to. Will definitely make again.

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  • on July 26, 2011

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    Some of the best enchiladas I've ever had!

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  • on July 23, 2011

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    First time having tomatillo's and loved it ! The salsa was soooo good that next time we'll be making extra so we can eat it with some chips. I would definately recommend this to my friends.

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  • on July 22, 2011

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    S

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  • on July 21, 2011

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    The flavor of the sauce was incredible but texture was not good because the flour tortillas were mushy. Next time I will try white corn or a corn/flour hybrid tortilla.

    Substitutions: I boiled and shredded a whole fryer chicken and made homemade chicken stock. I also took the suggestion of another reviewer and tried store-bought tomatillo salsa to make that portion quick and easy. ("Fat Tomato" - Tomatillo and Avacado Salsa from Costco rocks!

    The whole family loved them. Even the 9 yr old, picky eater, went back for seconds.

    I will definitely make these again but will probably try the rotisserie chicken and either frozen or store-bought chicken stock along with the "Fat Tomato" salsa and corn tortillas.

    Will update my review after trying these changes.

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  • on June 28, 2011

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    I don't know what authentic enchiladas should taste like, but these were great. I cut the recipe in half since I thought 10 enchiladas were a little too much because I'd be the only one eating it. These enchiladas tasted even better as a midnight snack straight out of the fridge. I wish I made more! The only change I made was that I didn't dip the flour tortilla in the salsa because I was afraid it would come out too gooey. I'm glad I didn't because it turned out to be just right. I just spooned some of the salsa on top of the enchiladas and the bottom of the pan to prevent the tortilla from sticking before baking it. Maybe this method will solve some of the gooey problems others have been having.
    Also, the tomatillos did not take 15 minutes to cook. I left them in the oven for almost 45 minutes and they were still not roasted; though, they were cooked through. Still turned out to be a great salsa though.

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  • on June 24, 2011

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    This recipe turned out amazing! I used 10 corn tortillas instead of flour. There was not enough tomatillo sauce to cover the top of the enchiladas, so I mixed what was left of the sauce with additional chicken stock, and they turned out great. I also added queso fresco on top for additional flavor. I would definitely make again!!!

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  • on June 23, 2011

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    These are the best enchiladas! I haven't even thought about searching for another recipe since finding this one...

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  • on June 22, 2011

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    To Txhoneybee: Read the end of the recipe- "Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, SOUR CREAM and fresh guacamole, if desired." Really not a reason to give one star because you couldn't figure out to servce as a condiment.

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