Roasted Green Chile-Chicken Enchiladas

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Once again Tyler did not disappoint me and my family! I love the green chile but I added more heat of course because we like our food spicy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

They had a little kick, but they were a tremendous hit! I had to do something different for the chicken, as the store was out of rotisserie. I took 2 chicken breasts, coated them with seasoning, and poured roasted chili/tomato mixture over the chicken. I baked it at 350 for about half an hour, and shredded the chicken. The sauce I did the same. I had to make do with regular sized corn tortillas, and it made 24. I had to break into the cheddar in the fridge, because I ran out of Monterrey Jack, but that's ok. I like cheesy enchiladas! I didn't have sour cream, and it could have used that to cool it down a tad. All-in-all....SUCCESS!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Update: Our culinary team has changed the amount of chicken stock to 3 cups.

Admin Customer Service

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a winning recipe. The filling was delicious as was the tomatillo sauce! Easy and savory. I only used one cup of broth with the filling. Instead of corn tortillas I used whole wheat. Not a great idea. They were "gooey". Next time instead of using tortillas I will top tostatos for the crunch! Lindajo

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe cannot possibly be correct, and is apparently not written on the web as it was performed on the show. Four cups of broth are required according to the site, and yet this creates nothing more than a soup. Many made this comment. The reason there are compliments is the people that made the recipe according to the show were given an accurate recipe and ingredient list, or knew how to correct the web version, and are unwilling to comment. Please do your readers and future cooks a favor and correct this recipe. Four cups of chicken broth? It should be more like one cup. This is an expensive dish to make, and very time consuming only to end up in a "What now" mess. Like others, I had to combine drained chicken mix with tomatillo salsa, then cook it on the stove, adding cornstarch to thicken it up. Yes, it was delicious after alterations, but for a person who might be new to the kitchen, they might make as directed, ending up in a very disappointing experience.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were unlike enchiladas I usually make, and they were delicious! I used Herdez Salsa Verde instead of making tomatillo salsa, and I used roasted Hatch chiles. Also cubed a couple chicken breasts and sauted them with Mexican oregano, because I didn't have cilantro. Also put Mozzarella on top and cojack inside the enchilada. I can see where you could make a lot of different changes like I did, and they would still be wonderful! Thank you Tyler!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love this recipe! I alter and make black bean enchiladas instead of meaty and they are tasty! I think the verde is super easy to make too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

There was quite a bit of prep work involved in these enchiladas (making the salsa verde, roasting the poblanos, I cooked my own chicken, etc., but it was totally worth it. These were amazing. As others have said, definitely worth the work. I wish I could upload a pic of my finished version. So good!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So good! I just boiled bone in chicken breasts and shredded!Im sure the rotisserie is more flavorful but this worked! I subsituted flour tortillas for the corn!(FYI never try low carb wraps...so soggy! Yeah the sauce was too thin but either use less broth or add a slurry no big deal! These are so worth the work!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this was a tasty recipe! I did make a few changes: when boiling the tomatillos, I added 2 garlic cloves; to the filling I added some dried New Mexico red chilis to give it more kick. I also substituted corn tortillas for the corn/flour combo tortillas which made them much more pliable and they didn't tear at all. If you still wanted to use corn, you could fry them in oil first(pat of excess oil with a paper toweland they shouldn't tear on you.

The recipes calls for 4 cups of stock for the filling sauce, but if you add a little at a time you just stop adding when it is thick enough. I used between 3 to 3 1/2 cups of stock and my sauce came out just fine.

Overall I thought this was a very good recipe and I plan to keep using it!