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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Jennifer

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Granbury, Texas, USA

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Reviewed: Jul. 9, 2008

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.

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CATHOLIC75

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Reviewed: Jun. 22, 2008

Delicious just the way it is!!!

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ANANDAB

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Reviewed: Jun. 18, 2008

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.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 14, 2008

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.

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JULES2JEWELS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Mountain View, California, USA

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Reviewed: Jun. 10, 2008

These are so delicious, and very easy. I loved the heat, but I'm thinking if I make this for company I'll use fewer serranos. Luckily, I'm in Texas and Queso Fresco abounds at my favorite grocer. Take note, if you use a food processor to make the salsa, you won't need to cover the tomatillo's with as much broth.

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

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Reviewed: Jun. 1, 2008

I really enjoyed this dish. I've made it twice now and am still tweeking it to my personal tastes but I look forward to making it again. I made extra sauce the first time and used it on my quesadillas too. This is definitely part of my ongoing repetoire of meals.

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Vicky

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Reviewed: May 23, 2008

Personally, I would rate it a 5. However, my wife wasn't crazy about it. Out of all five of us in my family, three loved it and two just thought it was o.k. But all of us loved the sauce.

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dwight

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Reviewed: May 22, 2008

My hispanic husband LOVED these. They turned out great!

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Catromero

Home Town: Mesquite, Texas, USA

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Reviewed: May 2, 2008

One word - AWESOME. I've been living in Texas for two years but have been too afraid to even try green enchiladas, but for some reason this recipe just struck me as sounding delicious so I made it myself. They are incredible! The only change I would make next time is to add the broth to the salsa a little at a time to make sure it doesn't get too runny. It was hot, spicy, and the queso fresco was the perfect touch.

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Amanda

Cooking Level: Intermediate

Home Town: Gladstone, Michigan, USA

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Reviewed: May 1, 2008

I really enjoyed this recipe!! As everyone else has mentioned, the serranos heat things up quite a lot - I used four and tend to like the heat, but it was a bit too powerful for me. I'm going to cut it down to 2-3 next time. The tortillas kind of started crumbling after dipping in the sauce, so if anyone has a trick for that, share it! However, it was a very good recipe, not too labor-intensive, the ingredients are simple, and it tastes good. I like it!

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texichan

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 28, 2008

This turned out excellent! The sauce is very authentic. The only changes I made to the sauce was adding a handful of cilantro and 3 tablespoons of sour cream...Perfect! The sauce alone makes a great green chip dip. Thanks!

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Laura The Explorer

Cooking Level: Expert

Home Town: Sugar Land, Texas, USA

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Reviewed: Apr. 22, 2008

My husband, who is Mexican, couldn't get enough of these enchiladas. They were amazing even though they were a little hot for my taste. I think 2 peppers would make a great mild salsa for the enchiladas.

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JesCastillo

Cooking Level: Expert

Living In: West Jefferson, North Carolina, USA

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Reviewed: Apr. 21, 2008

This is the best green enchiladas I have had! I did use chicken base instead of the salt in with the chicken. Used 2 jalapenos with the seeds with the tomatillos, and then in the blender Iadded a handful of cilantro, 1/2 of an onion instead of 1/4, and an avacado (the sauce was a little bland before I added these ingredients, maybe the tomatillos weren't quite ripe, but it was great after). Then instead of frying the tortillas I just rubbed a little oil on each side and then heated them up until they were crispy. This is diffently my new green enchilada recipe!

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lovetocook

Cooking Level: Expert

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Reviewed: Apr. 12, 2008

Outstanding recipe. One of the best on the site. My boyfriend said that this was his new favourite dish. I've never cooked with tomatillos or serrano peppers. I trekked half way across the city to go to a mexican grocery store to keep this dish authentic. I followed the directions to a T, except I didn't add the extra salt to the broth (and I didn't notice it lacking). As for the serrano peppers, I started with 1 and took out the seeds. I like heat, but I almost died when I tasted it right out of the blender. I cooked it for about half an hour and it mellowed out. It was the kind of heat that was quite hot, but the spice tasted great. I can't imagine 5 full peppers, but next time I could probably handle 2 after a long simmer. I'd rate this dish more than 5 stars if I could. I will 100% be making this again and again.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 20, 2008

wonderful! easy and well-timed recipe came together effortlessly. Great taste with the Serrano peppers and tomatillos.

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SPARKLE33

Home Town: Fort Collins, Colorado, USA

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Reviewed: Mar. 6, 2008

one of my alltime favorites!

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R. Stone

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Reviewed: Mar. 3, 2008

These were pretty good. I wound up using fresh green chilis as I could not find serano chilis. It was not spicy at all, which is fine since I have kids. This is a very easy recipe & the sauce tastes so fresh. I will definitely make these again.

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