Roasted Green Chile-Chicken Enchiladas

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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!

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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!

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The sauce with the chicken never thickened properly. I added a slurry using cornstarch and cold water to get it to the right consistency. I also used a trick from America's test kitchen to make the tortillas pliable. Spray them on both sides with vegetable spray and put them on a cookie sheet in a 300 degree oven for 2-4 minutes. They roll so easily without cracking. Overall a good recipe but not a 5 star since the sauce didn't turn out right.

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I love the sauce for this recipe. I made this into a vegetarian enchilada by using jack cheese as the filling instead of the chicken. This is a regular part of our dinner rotation now.

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It has a great taste, but the sauce did not thicken, and the corn tortillas fell apart as I made them.

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Great! However it made enough of the chicken filling for two recipes. I just froze it and will use it next time.

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The finished product is very good but separately I was concerned. I used about 3/4 of one lime for the lime juice needed for the tomatillo salsa and still thought the salsa was too limey and the sauce for the chicken tasted a bit too much like flour until all of the ingredients were put together to make a fine enchilada. I still would use less lime juice for the tomatillo salsa and one substitution I did make was that I used pork instead of chicken. To cook my pork shoulder I did it in my Dutch oven on top of the stove for about four hours with four teaspoons "Better Than Buillion: Mushroom Base", six cups of water, one carrot, one stalk of celery, one yellow onion quartered and two dried chile's. The result is a fine pork shoulder that shreds quite nicely and is versital with it's flavor and can be used in several different ways.

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Still in the oven, but smelling devine. Way too much broth. Had to tighten it up with more flour and added some cream cheese. Also, since the sauce was so "loose", I decided to layer the tortillas and sauce. Added Monterey Jack in between the layers. Next time I'm using only 2 cups broth. Will let you know how it tastes.

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These Are The BEST Chicken Enchilada's In The World!...The Tomatillo Sauce Is Truly As Tyler Calls It "The Ultimate".

I Have Made These Several Times And I Always Grill/Smoke My Chicken.

Once You Try This Recipe You Will Be Hooked.

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I threw frozen chicken breast in the crockpot with 1/2 cup stock & some seasoning. Cooked for 8 hours on low & shredded up perfect for filling -moist & tender.

I had hatch green chiles on hand so roasted & used those in place of the jalapeño & poblanos. They tend to be on the spicy side so I used 1 in the filling & 1 in the sauce.

Great flavor! I will make again & again. This would be a great dish for a group.