I followed the recipe as is, but it needs something more... Perhaps some heat and more seasoning? Wouldn't make again, but would alter it.
I was extremely impressed with how these turned out. For the peppers, I used half poblanos and half anaheims, which provided plenty of heat, and I typically like things fairly spicy. I had a few habaneros roasted and ready, but didn't need them. I also made a few changes, like adding sauteed onions, corn, and black beans to the chicken filling. I also boiled the chicken with cumin, paprika, onions, garlic and bay leaves before shredding, which made for tender juicy chicken. Overall, a very flavorful enchilada recipe with a fantastic sauce! Will definitely make again.
New favorite - we added a chipotle chili for a little extra kick. Keeping the ends of the tortillas dry and crispy is a good tip! This recipe didn't need the sour cream; we left it out to cut calories. We also used corn tortillas instead of flour - good substitution.
Wow..what a yummy and easy recipe. Outside of roasting the peppers, it goes together pretty fast. We liked the fact that they are not all creamy and cheese. They have a ton of flavor, I was able to get Hatch peppers from a local produce store, but I've made them with Anaheims as well..and they turn out great.
Love this recipeI The only thing I do differently is puree the sauce in the blender, which makes a beautiful green sauce which I find easier to spread around and it soaks into the tortillas more.
Ok, not as saucy as we like our enchiladas. Also added cream cheese to the filler last minute. Definitely could be better with some tweaking.
This was my first time making homemade enchilada sauce. Well, It turned out to be semi-homemade, due to the fact that I purchased 1 pound of fresh anaheim chiles, which after being stemed, seeded, roasted and chopped were reduced to less than 1/2 a pound. Due to time, I had to go purchase a can of green chile enchilada sauce and mix it in. After all that, they still turned out to be delicious!
When it comes to Mexican food in NY, you have to take matters into your own hands. This recipe is FUH-lawless.
Best chicken enchiladas I've ever had, homemade or not. I used chicken thighs (4 of them, baked at 350 for about 50 min.) and a mix of peppers (poblanos, jalepenos and habeneros) and it was very spicy and delicious.
So fantastic! This was my first time making enchiladas, and I had a lot to live up to (ahem, Mother in Law!) I roasted the chiles, cooked and shredded the chicken first, then cooked the chiles with some chopped onion as well. I also added some finely chopped cilantro on top, and served it with brown rice and plain yogurt. Yum! Will make it again!
This was very tasty and very easy. I dropped a whole skinned chicken in the pressure cooker, added some seasonings and was able to get the chicken to shred and several cups of broth. Next time I will use hotter peppers. The anaheim peppers were a little mild for us. I served them with spanish rice, corn on the cob and sour cream. Everyone agreed - Very Tasty !!!
Absolutely delicious! Don't fret if you cannot find New Mexico chiles -- any long, fat, green chile will work well here. Just make sure you roast them -- this is the key to success!
Fantastic! After making this dish a couple times, I've made a few modifications. When sauteing the garlic, olive oil, and butter, I add in half a chopped onion before putting in the peppers. After the green chiles have sauteed, I pour the mixture into a blender to make it a thicker consistency and then pour it over the enchiladas! Delicious!
This dish was delicious! I did not roast the peppers because it's too much work and used a combo of a red pepper and some anaheim chilies. Previously I did not like corn tortillas due to their flavor but this recipe allowed them to show their full flavor potential! I will be making this one again!
So simple, so easy to make and so delicious. Works equally well for a family meal or casual entertaining. The recommended sour cream accompaniment seems like dairy fat overkill to me, given the cheese in the recipe. I prefer a good pico de gallo.