Roasted Green Chile-Chicken Enchiladas

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Love this recipe! I've made it several times and changed a few things based on availability of ingredients. This time I used a can of fire-roasted chilies instead of the poblanos and it still tastes great and lightnes up the heat a little for my children. I also use poached chicken breasts shredded instead of the whole chicken as my husband and I don't like dark meat and it lightens the recipe up a bit. Always very tasty, leftovers are great.

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These are delicious! Sooooo Good!! I don't need to go to a Mexican restaurant to get my Mexican fix! Just buy some guac and you are good to go!

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My son wanted green enchiladas for his 16th birthday dinner so I made these and they were a HIT! Everyone loved them and I was the greatest mom ever! Thanks Tyler!

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Sooo good! There were too many steps so I cheated a little....I followed the sauce recipe but I dipped the tortillas in the hot oil (skipped the dipping in sauce step. Then I filled them with the chicken, chopped onion, peppers and cheese (did not sautee with flour Then I placed the enchiladas in a baking pan, added a generous amount of the green sauce and topped them with more cheese. They were out of this world...

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This was so amazing! The only thing I wasn't able to do is roll the stupid corn tortilla shells. I dipped them, but the stupid things kept tearing! My friend even tried to do it, but it didn't work, so I made it into a layered casserole instead with all the ingredients including the corn tortilla shells and it was amazing! The guacamole was SO good too! I thought the red onions in it might be too much, but it was perfect and not too hot!

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My husband does not like Mexican food and he LOVED this. It is flavorful and hearty and even excellent as left overs!! We added shredded lettuce for texture and truly enjoyed this meal. This has now become my "had a baby" "had surgery" meal I take to people and EVERYONE raves. Some changes I would suggest are make double the tomatillo sauce and use fresh chicken and boil and shred it. You get more chicken and it makes the meal heartier. Can be frozen before baked.

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This is a phenomenal, easy recipe. I'm a young cook and this was one of the first dishes I made for my family and years later, they still ask me to make this at least once a month. To save time, I buy canned salsa verde and it's just as good as the homemade stuff. I will continue to make this very often.

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This was a fantastic recipe! I went "Mexican Fiesta" for the night before Thanksgiving and this hit the spot. I made a few changes, but followed the recipe pretty closely. I have kids, so I cut the jalapenos down to 1 and only used 1/2 the poblano pepper to make sure it wasn't "too spicy". The good news-still had lots of kick but even a 7 and 10 year old enjoyed it. I also chose fresh chicken breast (versus buying a pre cooked roaster and par-boiled the chicken in chicken broth until cooked/shredded. Using the fresh chicken made it even more tasty. Great Recipe. Will make it again for sure.

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This was one of the best dishes i have made to date! The guacamole for this was possible the best I have ever eaten and all my roommates and there girlfriends loved it! Fantastic dish! I am definitely going to make this again!

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I was looking for a New Enchilada recipe on night and came across this one. The next day (my day off I went to the market and started the process. I told my roommates and everyone on facebook what I was up to. It is a time process and I didn't subsitute anything. I even made homemade corn tortilla's with this dish. OMG, it was fantastic. There was soo much flavor in this and my roomies gave me props. Wow, can not wait to try something else from you guys. Thank you and the dish was a hit. It cost me some money, but IT WAS WORTH IT.