Reviewed: Jan. 18, 2009

THESE ARE THE BEST MY MEXICAN FRIEND LOVES THEM THEY REMIND HIM OF HOME I WILL MAKE THEM ALWAYS IN MY HOME FOR THE REST OF MY LIFE, TO CUT CALORIES STEAM THE TORTILLAS.AND THEIR LESS GUILTY.THANK YOU!!!!!!!!!!!

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sweetnlow

Cooking Level: Intermediate

Home Town: Noel, Missouri, USA

Living In: Joplin, Missouri, USA

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Reviewed: Jan. 9, 2009

I love this recipe. My husband loves Mexican food and he has been around so many Mexican people that make real mexican food that he has to have authentic mexican food. We loved these!!!! nice and spicy!!!

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Lauren Rule

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Reviewed: Dec. 21, 2008

Exellent recipe! Wouldn't change a thing. You can adjust the spiciness by cleaning out the peppers some.

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kiwiws

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Reviewed: Dec. 20, 2008

Very good enchiladas. Next time I will use one less pepper because it was very spicy and I will add a little monterrey jack cheese in with the chicken. Other than that, they were delicious!

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Dec. 14, 2008

This is the best verde recipe I've ever tried. The freshness really comes through when you use whole tomatillos. Sometimes if I'm not feeling like the heat of 5 serranos I'll modify it to 3. If you're serving people who are really adverse to heat you could decrease the number of serranos further. In any case, this is a crowd pleaser.

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Kenna

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

I love it and I didn't change a thing. I will be making these for the rest of my life. Thank you.

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Nay_Nay_D'Nay

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 9, 2008

Delicious. I didn't have enough chicken broth so the salsa verde was a little runny because I added water, but otherwise one of the best enchiladas I've ever had. My small change was adding some lemon to the chicken. Next time I'm going to add some crushed potato chips and see how that works out.

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Rabbit

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Reviewed: Nov. 27, 2008

Excellent! The only change I would make would be to add a jalapeno to the salsa, but that is only because I like it more spicy. Thanks for the recipe!

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kceda

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Reviewed: Nov. 21, 2008

This was really yummy but also really HOT. I thought cutting out one pepper would be enough, but I wish I had used only 2. Will definitely make again! (I also agree that it's a bit time consuming, but worth it.)

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smileysv

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 9, 2008

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.

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 7, 2008

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.

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NATALIESHD

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Reviewed: Nov. 2, 2008

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!

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belle

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

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.

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AWORKINPROGRESS

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Reviewed: Oct. 13, 2008

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!

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tiana

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Sep. 11, 2008

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!

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Ernsk

Cooking Level: Intermediate

Living In: Erlanger, Kentucky, USA

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Reviewed: Sep. 8, 2008

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

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lachiquis

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Reviewed: Aug. 26, 2008

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.

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 11, 2008

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.

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xteacher03

Home Town: Layton, Utah, USA

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Reviewed: Jul. 30, 2008

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)!

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emily

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

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!

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