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Roasted Green Chile-Chicken Enchiladas Recipe

Roasted Green Chile-Chicken Enchiladas

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Average Rating:

Total Reviews: 183

Showing 51-60 of 183

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  • on July 15, 2009

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    These were great!! My husband doesn't like mexican food but loved these. I am in Canada and couldn't find poblano peppers so I used anaheim and it was fine. Also couldn't find large corn tortillas so I used small ones and just layered to make sort of a casserole. I halved the recipe too since it was just for me and my husband and even though I halved the tomatillo sauce I ended up with WAY too much of it. I would never of poured all of that over the top, it would have been too saucy and soggy. I'll just have to figure out something else to do with it this week.

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  • on June 23, 2009

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    hey I havent made this recipe yet but I want to this summer. If you have made this before and you can answer my question that would be great! I will check every once in a while to see if any one has answered my question.

    I watched the show to day and then read some of the reviews, some people say that there was too much chicken stock, and while watching the show i only saw him pour about what seemed to me like about 1 cup. how much stock should you really put?

    next:

    a lot of people said that it became really mushy and you should first cook the tortillas in veggie oil to "seal" the tortillas so they dont soak up too much sauce.
    should I "seal" the tortillas first?

    thank you to who ever will answer my Question thank you again

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  • on May 19, 2009

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    This is odd when made as written. I didn't read the reviews first, which I almost would have done, and therefore would have known not to use as much lime or stock. I only give it 3 stars- I have several better enchilada recipes.

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  • on May 06, 2009

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    We hated the gravy/chicken mixture and the tomatillo salsa would have been ok if it didn't have SO much lime taste. Do not add two limes and I will definately not make this again.

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  • on April 27, 2009

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    THE SECOND TIME AROUND, I USED PURCHASED SALSA VERDE (LA PALMA INSTEAD OF MAKING IT AND IT WAS SO MUCH EASIER AND JUST AS DELICIOUS! I ROAST 5-6 CHICKEN BREASTS (FOR 2-13/X9" PANS OR APPROXIMATELY 22 TORTILLAS. I USED A SLOTTED SPOON TO SCOOP THE CHICKEN MIXTURE ONTO THE TORTILLA BUT I SAVE THE STOCK LIQUID FROM THE CHICKEN AND ADD 1/2 OF IT TO 1/3 OF ONE JAR OF SALSA VERDE AND POUR OVER ONE PAN OF ENCHILADAS (REPEAT FOR THE 2ND PAN. MAKE SURE TO RESERVE 2 CUPS OF THE CHEESE TO SPRINKLE OVER THE TWO TRAYS.

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  • on March 12, 2009

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    I can't say enough, it's a very good recipe. I had never cooked with tomatilo's before, and have been wanting to cook with them. They were easy to use, and the recipe was fun to make. Everyone loved the enchilada's. I really think what made the recipe extra special was using the ROASTED WHOLE CHICKEN. It was such a good fresh taste in the enchilada's. Thanks Tyler...keep on cooking and I'll keep trying!!

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  • on February 26, 2009

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    This recipe is absolutely delicious. It definitely takes longer than 55 minutes though. I followed everyone's advice about "priming" the tortillas first, which made the dish PERFECT!

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  • on February 20, 2009

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    This is my favorite enchilada recipe! My husband lived in Mexico City for several years, so we like to think of ourselves as Mexican-food elitists. This recipe definitely makes the cut. Normally I alter recipes slightly, but I follow this one completely because...well, why mess with perfection? One time we ran out of tortillas in the middle of cooking, so I crunched up some tortilla chips and made a casserole-type dish with the rest of the chicken and salsa: It was just as good. I'm not kidding when I say that we arm wrestle over these left-overs. They are worth it!

    And I second Kiki's review...it's critical to warm the tortillas so they don't break. Also, I like to get my corn tortillas from the local Mexican market because they are much more fresh and oh, so delicious.

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  • on January 29, 2009

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    This has marvelous flavor ... the best chicken enchiladas I've ever had. Was a little concerned about the spiciness of the salsa verde, but turned out to be a perfect balance when the dish was assembled. I did use 1 lime instead of 2 and it was great. However, the guacamole recipe that follows had far too many limes for my preference. I like to taste the avocados in my guacamole as opposed to the heavy tart taste that is produced by a 3 limes to 4 avocados ratio.

    Regarding the mushiness ... definitely needed the enchiladas primer that tells you to precook the corn tortillas in veggie oil before dipping in the salsa verde. Will definitely do that next time. Even though my tortillas were mushy, the taste was so delicious that we didn't care. We ate them up! This one is a keeper.

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  • on January 02, 2009

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    Robert should have read the review right before his. You must saute the tortillas in vegetable oil before filling. I used to try to save calories by heating the corn tortillas in the microwave, but the tortillas don't get sealed this way and end up mushy. That's what's so great about websites like this. ALWAYS read the reviews first and you'll have more success!

    Great recipe and worth the work!

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