"This was delicious. The roasted tomatillo salsa was trivial to make and so good, and mixing it with a veloute and the chicken kept it from being overwhelming in the enchiladas. I thought the spice from two large jalapenos was just right. I had no problem with flour tortillas being gummy. I used oaxaca instead of montery jack.

I used the left over chicken from a roast chicken I made a few days ago--this amounted to approximately a half broiler/fryer--much less than called for in the recipe. I got 8 enchiladas from that mixed with the veloute/salsa. There was just enough salsa to coat the bottom of a baking dish and lightly smear the top prior to topping with cheese--there was definitely none left over, so I'd question the amounts and times written--but the recipe was easy to make and so worth it.

"This was delicious. The roasted tomatillo salsa was trivial to make and so good, and mixing it with a veloute and the chicken kept it from being overwhelming in the enchiladas. I thought the spice from two large jalapenos was just right. I had no problem with flour tortillas being gummy. I used oaxaca instead of montery jack.

I used the left over chicken from a roast chicken I made a few days ago--this amounted to approximately a half broiler/fryer--much less than called for in the recipe. I got 8 enchiladas from that mixed with the veloute/salsa. There was just enough salsa to coat the bottom of a baking dish and lightly smear the top prior to topping with cheese--there was definitely none left over, so I'd question the amounts and times written--but the recipe was easy to make and so worth it.

"The recipe as written makes enough filling for two tarts (They aren't pies). Given the amount of cornstarch and egg yolks, is the gelatin necessary at all? I used it (and, in fact, followed the recipe exactly), but I think the texture with it is gummy, even after letting the custard chill, then beating and lightning it with cream as per the directions.

I was disappointed for the amount of work it required--and that is very unusual for me with a Bobby Flay recipe.

"Read other reviews BEFORE making this dish. It is too salty as written.

I followed the recipe exactly. It's an easy prep, and makes plenty of sauce (I got about seven cups from the finished product). It was salty out of the oven; adding cream did little to temper the saltiness, and the parmigiano-reggiano added to it. Rather then blending in batches, I used an immersion blender, which was my ONLY variation from the recipe.

It's very tasty. I will do it again, reducing the salt next time. I didn't find the oregano overly bitter, but don't think that there was any benefit in adding the fresh near the end.

Still good, but definitely NOT "the best ever".