Reviewed: Jan. 15, 2008

My husband's favorite food is chicken enchiladas. I used this recipe to make enchiladas. Turned out great! This is his new favorite. I am going to eat them for lunch in a few. I used 3 sarrano peppers in a DOUBLED batch of salsa. Next time I will remove the seeds because my husband doesn't like things overly spicy and I think this was just a bit. AWESOME RECIPE! Thank you so much.

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Katie

Cooking Level: Intermediate

Living In: Foresthill, California, USA

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Reviewed: Jan. 12, 2008

Excellent, excellent. Followed recipe exactly as stated and absolutely enjoyed this. Very authentic and flavorful. Amazing. What else can I say? :)

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Jan. 2, 2008

I feel like I'm eating a homecooked meal- not a restaurant style enchilada that is dripping with cheese. My husband and I love this recipe.

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Angie S.

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Dec. 20, 2007

These enchiladas were SO good! My husband is from Mexico and he said they were excelent. Just like his mom makes. For me the 5 peppers made it quite spicy, so next time i will use 3. I will be making this again and again.

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avirgo14

Cooking Level: Intermediate

Living In: Naples, Florida, USA

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Reviewed: Dec. 11, 2007

!Muy delicioso! These were fantastic and I will make them again for sure. A TIP about the tomatillos and peppers...add the entire fruit/pepper to the pot. Just cut off the stems of the pepper. Adding the sour cream was a good tip; it took away some of the hotness. I made it with 5 peppers and my boyfriend says that it tastes like it was cooked in Mexico - leaving your tounge on fire at the end of the meal. Use fewer peppers if hot food is not fo you. Not adding all the reserved chicken broth was a good tip too. The salsa verde came out perfect.

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Becky

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

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Reviewed: Nov. 30, 2007

I used @ l.5 lbs of tomatillos & 3 small serranos, added chicken stock just above veggies, the and it was really hot. I lightly fried the tortilla's and coated them w/ sauce. Meanwhile the chicken cooled down and evenmore so while stuffing them. I put them in the oven w/ cheese to heat everything back up. In the end I forgot to add more sauce on top. For all that work, I'm not sure it was worth it. My boyfriend said it looked authentic and it was good, but nothing fabulous like other postings. Now I have got left overs, and a lot of hot sauce. I'll have to see how I can reuse the sauce.

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RIPLEYNRUDY

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mill Creek, Washington, USA

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Reviewed: Oct. 6, 2007

Awesome recipe! LOVE! The best enchiladas verdes I have ever had and made, wow! I used homemade broth and wow what flavor, this is a keeper!

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DeniseAg

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Reviewed: Oct. 2, 2007

I loved this receipe. The sauce is wonderful and versitle for many Mexican dishes. My family usually likes only red sauce but they loved this green one. Thanks

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TRISHALEA

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Reviewed: Sep. 20, 2007

Wonderful tasting sauce! The one thing I did different was thicken the sauce up with some fried flour. Was a little to thin for my taste. I also roll the enchiladas and bake them at 350.

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lori2331

Cooking Level: Intermediate

Living In: Redlands, California, USA

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Reviewed: Sep. 14, 2007

Excellent recipe! My entire family enjoyed it!

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AUBHANSON

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Reviewed: Sep. 12, 2007

This was GREAT! I put them all in a baking dish and baked them like other people recommended. I also added a lime to the salsa. Excellent! I will definitely be making this again!

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 6, 2007

I think I used a little too many serranos, it was a little too spicy but, my husband loved them. I will definitely make these again. Thanks!

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blsoto

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Reviewed: Jul. 27, 2007

Very good and the sauce is tasty!

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CHRIA

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Reviewed: Jul. 25, 2007

I made a vegetarian version of these enchiladas verdes, and they were the best I've ever had! We filled them with chihuahua cheese in place of the chicken and used vegetable stock rather than chicken broth. I can't wait to make them again, because they're simply out of this world.

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Jackpot

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Reviewed: Jul. 9, 2007

I used an entire chicken instead of just two breasts since other users said there was such an excess of sauce. I also added sour cream, tomatoes, and green chiles to the chicken before putting it in the tortilla. I baked it for about 20 minutes at 350 to keep it hot. I did not fry the tortillas in the oil, but still soaked them in the sauce before adding the chicken to make it a little healthier. It was great and my kids liked it, so it will become a staple recipe in this house!

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Jennifer

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Jul. 2, 2007

This was SOOOOO good! My son wanted me to make an authentic recipe, so I searched for one and came across this one. The only change I made was to bake the enchiladas in the oven for about 20 minutes at 350. Wow, is this just a flat out great recipe! P.S. If you are afraid it will be too hot, don't worry! My family doesn't like really hot food and they loved this!!

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lewisfamily503

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Jun. 11, 2007

This is an excellent recipe. It has a long prep time especially when making side dishes along with it, but so worth the effort. Thanks to this recipe, I will not be having my routine Mexican restaurant take out bill in my budget anymore. I will definitely make this again and again.

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Food Girl

Cooking Level: Intermediate

Living In: Wilkes Barre, Pennsylvania, USA

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Reviewed: Jun. 10, 2007

I live on the border of Mexico and Texas and these enchiladas are the BEST I have ever eaten, even my local friends with family in Mexico think they are the best they have ever had. This recipe is a winner .. we eat it once a week.

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suellen brown

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Reviewed: May 27, 2007

used shrimp instead of chicken, and vegetable broth. added onions, shredded mexican cheese, and tomatoes to inside of enchilada. topped with shredded cheese also, then baked for 25 min on 375. STRAIN the tomatillos/serrano mixture after blending! it removes the solids from the sauce and makes it smooth. topped with onion rings instead of chopped, cilantro, queso fresco, and extra green sauce. didnt fry tortillas and used flour instead of corn. edit: i have made these a few times now since my boyfriend is in love with them. its perfect to make for a group coz you can leave things out depending on taste without any inconvenience. with the shrimp i also added a little imitation crab, it makes a really nice flavor. i also got brave and added another pepper, the sauce is spicy on its own but on the enchiladas it isnt too much at all. dont forget the cilantro!

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: May 6, 2007

This is very good! It's not as complicated to make as the recipe might make you believe. I'm not big on HOT Mexican, so for the 5 serrano peppers, I substituted 1 jalapeno and 1 can of diced, mild green chiles. That gave it enough kick for me! We call it Nor-Mex around here! I even found the tomatillos and queso fresco in my WI grocery.

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MP

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Authentic Enchiladas Verdes

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