The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 30, 2006
I don't like a lot of Mexican, but this was delicious! I halved the recipe and used 1 serrano pepper. The sauce was pretty hot and I can't imagine it with 5! I also did NOT dip the tortillas into the green sauce. Frying them in vegetable oil, however, makes them taste like they're fresh-baked. I may add tomotoes next time, since I didn't use the chopped onions.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 26, 2006
For a nonMexican cook like me, this is truly a Mexican Restaurant creation that I can now cook at home. Always used to have trouble dealing with the tomatillos. Not anymore!
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Cooking Level: Expert

Living In: Manteno, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 25, 2006
This is a very simple yet absolutley yummy.
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 12, 2006
Peppers are HOTTA!!
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Cooking Level: Expert

Living In: Newport News, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 9, 2006
As a follow-up to my previous review, I made the salsa from this recipe again this time using serranos and I have to say that they gave the sauce a much better flavor than the jalapenos. I added them one by one to the blender (one serrano was plenty to give it a "kick" but not overpower the flavor with heat...but others may like to add more. 5 serranos would have been insane for us!). I also found that it was best to add the chicken stock gradually instead of all at once, until you were happy with the consitancy because the amount of liquid in the recipe can make the sauce too watery otherwise. Very yummy and easy to make. I will be making this verde salsa often!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 7, 2006
This Enchiladas Are Authentic. Most restaurants have made them different and ppl expect those to be the real ones... but they are not. This enchiladas are so tasty I make them to many times a week. Anyone can make them taste so good without being a great cook.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 6, 2006
yum, yum, yum! these are very good. however they are not like any enchilada i've ever had. next time i might try rolling like an enchilada and baking. but what ever they are, they are good!
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Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA
Living In: Riverton, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 4, 2006
These are VERY authentic! If you are expecting Tex-Mex you won't like these. But they are a great taste of real Mexican food.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 31, 2006
Wonderful. Fantastic. Can't get enough. I've made these twice now and will make again soon. It's too spicy for my children (ages 5 and 2) so we serve it without the green sauce for them. But I must say, the green sauce is amazing. We are growing our own tomatillos this year specifically for this recipe!
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Cooking Level: Expert

Home Town: Silverton, Oregon, USA
Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 28, 2006
This was great! Next time I will add more cheese and less liquid.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 27, 2006
this was great..fresh taste..simple..you need to double the sauce..allso great into burritto form
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 27, 2006
I loved this! The green salsa had just the right amount of spice, and surprisingly I had no trouble finding fresh tomatillos and serrano peppers in my small town grocery store. Will make the salsa again to use on other things!
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Cooking Level: Expert

Living In: Webster City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 25, 2006
Great recipe for easy "authentic" Mexican flavor. Salsa is great for many other things - I made a big batch and kept it on hand for fish and mixing with veggies for a side dish later that week.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 14, 2006
I've made this dish three times and I love it. Recently I prepared the enchiladas for 20 people and they were a big hit. The only thing I did differently this last time is that I skipped frying the tortillas.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 12, 2006
I found this recipe and became a member only to comment how absurdly terrible it is. First off, these aren't enchiladas, they're tostadas. Secondly, this was the MOST bland, boring, high-maintenance mistake I've ever made in my life. I honestly can't recall anything this terrible. UN-believable.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 30, 2006
These were great. I couldn't find tomatillos so i used green tomatoes not realizing the difference. The package of peppers only said "hot" peppers and they were small, long and thin so I used them. I cooked four along with the tomatoes, but then used only two with the tomatoes in the food processor. Boy and I'm glad I did. It was plenty spicy. If this is your first time, I would suggest cutting down the peppers. You can always kick it up by separately blending them in later. Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 26, 2006
They are awesome! I just made the following changes... I only used 3 peppers, which gave it just enough kick! and I added mozzarella cheese inside them. I took the advise of other reviewers and made a little extra sause! Will be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 12, 2006
I made this dish this evening for dinner and I really liked it. Unfortunatly, I went to 4 different markets and no one had the green tomatoes, or the right cheese, so I had to substitute the salsa verde for store bought and I used Mexican dipping cheese mixed and heated with sour cream. My husband and I loved it but the kids were scared of the 'green'......their loss. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Denison, Texas, USA
Living In: Locke, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 10, 2006
Great recipe, but was a little hot with the recommended number of serrano peppers. I am a "chili head", and didn't have a problem, but my wife thought it was extremely hot!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 9, 2006
These turned out awesome. Very good for my first time making enchiladas.
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