Roasted Green Chile-Chicken Enchiladas

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This is almost exactly like my family recipe for Green chicken enchiladas, except for 4 things, 1-replace the cumin with extra garlic, 2-switch to Queso Fresco(if you want authentic Mexican, if not Jack cheese is fine, 3-Pre-Soften the tortillas in the microwave(wrap in a kitchen towel for 60 to 90 sec, or in hot oil, 4-Toppings, I add shredded lettuce and thinly sliced green onion to the top along with the sour cream and guacamole and it adds texture. This recipe is just as good and flavorful as mine, and by no means am I saying my version is better, it's just different.

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This is an enchilada recipe that I (non-Hispanic made for an Hispanic family and they LOVED it! Very authentic, spicy and delicious!

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You need time, and some patience (who doesn't for this recipe but it is so worth it. These enchiladas are DIVINE! And, we've used the chile verde sauce recipe for other things as well. TOOOOO good!

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This is one of the best recipes I ever had. I made it with the tomatilla sauce and also without for those at the dinner party that like mild foods. Here in Texas we really know Tex Mex cooking, and this was real Tex Mex eating. I have made this recipe twice in 1 month !!!! Tyler, this was the best.!!! Keep it up.

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This recipe is very flavorful! I chose to stew my own chicken meat rather than use store-bought. So I put pieces of chicken in the onion, broth mixture (but added bell peppers also.
The only thing I didn't like - the tortillas broke when I tried to roll them, they needed to be softer. Dipping them in the tomatillo salsa didnt soften them. Maybe they needed to be dipped longer? I dipped them in oil for a few seconds, but then after baking they were a bit mushy. Gotta find a better way to soften tortillas.
Other than that this is the best green enchiladas I've had. I live in Nashville and there just isn't good Mexican food here (I'm from San Antonio, so decided to make my own. THis one is a keeper!

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Made this recipe for 50 people for my sister-in-laws wedding reception at her house. It was a huge hit. Took about a veeeerrrrrryyyyyy long time to make. I am not sure that even in small quantities it can be made in the time listed... None the less, it is a great recipe made exceptional by the salsa. I also grilled my own chicken.

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Loved this one! It took some time to make, but it was well worth it. My fiance and I travelled to Punta Mita and Salyulita Mexico a few weeks before we made this and it brought us right back. We also made a beef version using red tomatoes instead of the tomatillos that amazing as well. I just slow cooked steak tips for a few hours in the crock pot. Awesome Recipe! Tyler as always, my hat is off to you!

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I just made this recipe the other day and it was fantastic! My husband and I love Mexican food and this is definitely a keeper. It takes a bit of time to make but it is totally worth it. I ended up using two rotisserie chickens (2 lbs each just because my store doesn't sell 3 lb chickens. As it turns out, the chicken filling is quite saucy and I like it a little chunkier, so I added the full 4 lbs. I also used both flour and corn tortillas (which I did pre-soften with oil. I preferred the flour tortillas because they tasted a little better. Plus, they were easier to roll and they didn't require the pre-softening. My husband is a fan of corn tortilla enchiladas so he liked those better. Both were great! Next time I make this, which will be soon, I will use a little less lime juice in the green sauce. It was really good but a little to tart for my taste. I also had to boil the tomatillos for a little longer than 10 minutes.

This recipe makes a large amount of food so you could easily make two dinners and freeze one. These would also be just as good if you layered the ingredients like a lasagna. I might try that next time as it is a little less work. Great recipe Tyler!

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Used the guacamole in another enchilada recipe..... its amazing, one of the best I've had. I would however, recommend pureeing the onion rather than dicing it

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These enchiladas are so delicious and a little spicy too. The green chile salsa is to die for and the roasted poblanos add great flavor. Have made the recipe twice and both times we really enjoyed. The guacamole and sour cream balance out the heat.