GREAT recipe. After frying the tortollas I dip them in the sauce and then filled them with the chicken. Topped with some lighty sauteed onions and sour cream. Great recipe will definately make again! Careful though....the peppers are HOT.

Delicious! I followed the recipe exactly, except I also added 2 whole jalapenos to the pot because we like it HOT! My husband was thrilled that I've finally learned how to make at least one authentic Mexican dish. :) Thank you so much for sharing. I will definitely be making this again.

These are to die for. Very easy and so pretty. This is def. something I would be proud to cook for guests. I made it veg. by skipping the first steps and using vegetable broth and using morningstar griller cooked in the George Forman grill cut into strips. I have actually made this twice now and will make again in the future!

These are terrific! I made several pans for my husband's 40th birthday party a couple of years ago. The sauce is wonderful and has just the right amount of heat. Just be sure you wear gloves when working with jalapenos so you don't burn your hands. We made a few pans vegetarian by using a rice and veggies in condensed cream of mushroom soup as filling. Not your everyday eating, but great for company or a special event.

Absolutely worth the time it takes to make! I have made this three times now. It's one of my favorite things to eat. Guests say they feel like they have gone to a wonderful mexican restaurant. YUM!

I wish I could give this recipe a 6! Every single person who ate these loved them. I will be making them again and again and again!

Really Good!!!! :) I just added a little sour cream and they were perfect.

The flavor was good but the consistency/texture leaved a lot to be desired. I shouldn't have shredded the chicken quite so finely for a start. But it also needed something to provide some bite - corn or bell peppers or something. With some tweaking, this could be really excellent.

Some modifications: To make the enchiladas: spray both sides of the tortillas lightly with Olive Oil and lay them on a cookie sheet in stacks of two. Heat them in a 350°F oven just until they're soft and pliable, about 3 minutes. Turn off oven, leave cookie sheet in and pick one tortilla at a time to fill. All tortillas will remain pliable for stuffing. FOR THE FILLING: In a large bowl, I combine the chicken, shredded cheddar and Pepper Jack cheese, chopped onion, salt, AND ADD 1/2 cup of the sauce to the chicken mixture and toss to combine. I also add some whipping cream to the sauce before filling the tortillas I place them in a 9 x 13 baking dish as I fill them, then pour remaining sauce over and top with queso frisco and more cheddar and jack cheese. Bake 20-25 minutes or until warm through and sauce is bubbly.

These are quite hot, but incredibly delicious! HUGE hit at a Mexican-themed potluck dinner for 10 I brought it to. It did take much longer than the recipe indicated it would, even accounting for the fact that I tripled the recipe. I will definitely be making them again (but sometime when I'm not in a hurry)!

I would give it a 10 if I could! I have made this several times now and it is SSSOOOOOO good! The one and only thing I do differently is I don't put in the broth until it covers the veggies by an inch. I put it in one inch below the top otherwise it is too runny for my taste. I have also used boneless, skinless breasts and it's good with them too. Thank you so much for this recipe!

These were everything we expected and more! I was very very pleased with this recipe. Living in south Texas in the heart of mexican food country we are very critical of mexican food because we are used to the "real stuff". This was the same (okay, better) as we are used to getting in the taquerias here. I've made these numerous times, they are my "go to" recipe for enchiladas verde. I used chicken breast meat because I don't like dark meat. I used monterey jack and queso fresco because I only had a little of either. I warmed the tortillas on a flat dry griddle until they were flexible instead of frying in oil and dipping in the sauce which is great, but time consuming, difficult working with a hot wet tortilla, and a little messy. The salsa verde is delicious and I will be making it over and over again! The first couple of bites I thought wow this is a bit on the hot side, and considered using less serrano peppers next time, but after eating the cooled salsa with tortilla chips, it was perfect and not too hot for us after all. I wouldn't change a thing! One reviewer commented it made way too much sauce, but we loved that there is still some left because this is way better than store bought. I wish now I'd doubled the salsa recipe so we could keep some on hand. My hubby has been eating the rest of it with tortilla chips and said he can't stop it is sooooo good. Thanks for the wonderful recipe!!!

These enchiladas were wonderful, but I took other people's advice and used only two serrano peppers. I am Mexican-American and love hot stuff, but I knew my preteen kids would note be able to tolerate the heat. Also, I doubled the recipe like some people recommended. I did end up having some left over which I threw over as a topping the next day for tacos. Really yummy, but probably would have been too hot with 5 peppers. ***Believe it or not, but those of you who are watching your weight/fat content, you can soften the tortillas using only cooking spray. You do not need oil unless you're making tostadas. We need to cut the fat out whenever we can, so use spray as an alternative. You'll be surprised. Mexican food does not need the high fat.

Delicious just the way it is!!!

Yum. This sauce is awesome. I only used 3 serranos and the heat was perfect for us. The sauce was super spicy right out of the blender, but after simmering it for a while the heat was somewhat reduced. I also just used a splash of the stock in the sauce, as others claimed the sauce was runny. The only problem is keeping these suckers from falling apart. Any ideas? Granted, all I could find were the small corn tortillas. I really love the queso fresco. Tastes like a mix of fresh mozzarella and feta.

Oh my God! I would give this 10 stars if I could. I kept true to the recipe except for number of peppers and the preparation. I only used 1 large serano instead of the 5. I couldn't imagine using 5 peppers. I love spicy food, but wow that would have been way too hot. I made the chicken and sauce ahead of time. So, when it came to warming and serving, I put my shredded chicken with the chopped onions in a pan with enough sauce to just coat the chicken then heated through. I used flour tortillas but did not fry them, just warmed them in a pan making them just slightly crispy but still soft enough to roll. I rolled the chicken mixture, the cheese and a little cilantro in each tortilla, placed them in a dish and covered with the rest of the sauce, sprinkled with cheese and heated in a 375 degree oven for about 15 minutes. Then served with a dallop of sour cream and sprinkled with cilantro. I served with black beans and I mean it was one of the best enchiladas I've ever had. I want to try this next time with pork to mimic my favorite Mexican restaurant. Thank you so much for this recipe. I found queso fresco at a Mexican grocery store. Couldn't find it in a regular grocery store.