Reviewed: Jan. 26, 2007

This is a totally awesome recipe... Whenever I mention making enchiladas, this is the recipe my family begs for. The green sauce is definitely what makes this recipe and as many others have said, there's never enough of it for me. You won't go wrong if you try this.

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Sharon M

Cooking Level: Intermediate

Living In: Sand Springs, Oklahoma, USA

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Reviewed: Jan. 23, 2007

This was an excellent dish! I rarely give five stars, so don't let the four stars fool you. I took the advice of another poster and strained out some of the solids in the sauce for a smoother texture, and it was amazing! As far as the heat content; muy bueno! My hubby and I love spicy food, and the kids as well although I didnt add any extra sauce to the kids plate. I used all five serranos and it wasn't overwhelming. If you enjoy hot salsa at your fav mexican restaurant, you'll like this sauce just fine. I did toss the shredded chicken in a bit of sourcream before wrapping them. Hubby said they were as good as my homeade cheesy chicken enchiladas with red sauce, and thats saying a lot. I get weekly requests for that from friends and family!

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carolinapnthrgirl

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Reviewed: Jan. 17, 2007

The tomatillo salsa was so good, and much simpler than I thought it was going to be to make. I wasn't too keen on the chicken, it was a bit bland to me. I might make this again if we have company.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jan. 17, 2007

These turned out fantastic! I followed other reviewers advice and doubled the sauce. Definitely a good idea. Also added less serrano peppers (I used all 5 but I doubled the rest of the ingredients for the sauce). Add them one at a time and taste before adding more. I used only 1 tsp of salt and used low-sodium chicken broth which worked well. After dipping the tortillas I rolled each one up with chicken, a little cheese, and a few teaspoons of the sauce inside each one. Added more sauce on top along with shredded montery jack, the onions, and cilantro. Baked at 325 for about 20 minutes until cheese on top melted. Served extra sauce on the side. Also if you like this recipe try 'Taqueria Style Tacos - Carne Asada' from this site as well, equally delicious.

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JENALOVE

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Reviewed: Jan. 16, 2007

I made this last night for dinner. And they came out great. My hubby who is from Honduras couldn't get enough of them. They are just like what we get from our fav restaurant. I will be making these again..

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JEANBELL

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 8, 2007

Very delicious! Going to make this recipes with lengua (cow tounge) instead of chicken and see how good it turns out. Will be making this recipe again soon. Thanks

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Samantha

Cooking Level: Intermediate

Home Town: Highland, California, USA

Living In: Yucaipa, California, USA

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Reviewed: Dec. 27, 2006

This recipe cooks up some YUMMY enchiladas, which are not only authentic, but delicious! In addition to the cilantro and onions, my family likes the addition of chopped avocado.

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PEACHEY

Cooking Level: Intermediate

Home Town: Fort Benning, Georgia, USA

Living In: Ridgecrest, California, USA

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Reviewed: Dec. 23, 2006

I used Salsa Verde in a can. I found it in the international section of the grocery store. It is already blended with every ingredient except the chicken broth. I highly recommend this because it is very simple to do and it is a great crowd pleaser.

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JWiley

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2006

These are really good, my family loves them. I made a few changes. I omitted the salt, (figured you get enough from the broth, I use canned or bouillon). I used only one anaheim chili and one jalapeno, they were homegrown, and I wasn't sure about the heat they'd have, (plus my kids don't care for really spicy food). I used homegrown tomatillos, and I did not fry the tortillas in oil, to lower the calories and fat. I did dip them in the hot salsa, then rolled them up and put in a dish, sprinkled some grated Chihuahua cheese (mild white mexican melting cheese)instead of the queso fresco, over the top and put in the oven till cheese melted. The only thing that bothered me was that I expected the salsa to be green, like my homemade green salsa, but the canned broth turned it brown. Maybe if you use homemade chicken broth it is not as brown. But the flavor was outstanding and my family did not care about the brown color. Very delicious!

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SALADBURNET

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 11, 2006

These were fantastic! Just like the enchiladas at our favorite restaurant. My husband prepared them and followed the recipe exactly. We squeezed some fresh lime juice over the tops, and they were SO good! They were slightly too spicy for me, but since my husband loves heat, we'll definitely make them again. All you need is a margarita!

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JennyK

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Reviewed: Dec. 5, 2006

This recipe was good. I made a few adjustments. I replaced the cheese with Monterey Jack. I also wrapped the Monterey Jack in with the chicken. I placed all the enchiladas in a baking dish and poured all the remaing sauce on top. Covered it with cheese and put it in the oven till cheese melt.

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Hawaiian Deelit

Cooking Level: Intermediate

Home Town: Makakilo, Hawaii, USA

Living In: Kingsland, Georgia, USA

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Reviewed: Nov. 30, 2006

Will definitly make these again. These were so yummy you kept going back for more!

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Jennifer

Cooking Level: Expert

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Reviewed: Nov. 27, 2006

These enchiladas were a hit with the whole family, including my two young sons. I didn't change a thing and they were delicious. My 5 year old asked if I could make them again tonight! Thanks for a great recipe!

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Kat

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Reviewed: Nov. 26, 2006

excellent, authentic sauce! the only modifications I made was to strain the pureed tomatillo mix back into the saucepan after blending and simmered until the consistency of light tomato sauce. The straining after blending removes all of the seeds, skins and other bits of solids. Enchilada sauce should be very smooth...it's not a salsa. Don't be worried about the heat (I used 3 huge jalapenos)because the corn tortilla needs a strong flavor compliment. I have also used this for Chilaquilles verdes for breakfast... a very adaptable sauce. Also congradulations for a recipe with the Mexican style of enchiladas.. you will never find those swimming in sauce, bbaked mushy things south of the border! Thanks!!!

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Karen H

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Nov. 25, 2006

My difficult-to-please parents loved this recipe. Although it isn't the easiest to make, it is well worth the effort.

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crawfordem

Cooking Level: Beginning

Home Town: West Orange, New Jersey, USA

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Reviewed: Nov. 23, 2006

I'm making it again for about the 10th time. It is our go to sauce for anything "Mexican". I plan to poach eggs this morning and serve with fried tortilla's. I always double or triple the recipe and use it all week. It also freezes well. The only changes I make are to use chicken stock instead of water and what ever chili'e I have in the garden.

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FISHGIRL

Cooking Level: Expert

Home Town: Encampment, Wyoming, USA

Living In: Melbourne, Florida, USA

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Reviewed: Nov. 22, 2006

This was very good. My chicken was a little dry so I will make adjustments for that in the future. I also added extra garlic to the green sauce because I like garlic. Wouldn't recommend that. It was very overpowering. Pretty good stuff though.

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mama loves to cook

Cooking Level: Intermediate

Living In: Flatonia, Texas, USA

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Reviewed: Nov. 19, 2006

Wow, my family loves it . The adjustment s I made was add some salt to the sauce and double the sauce. I also didn't add any chicken stock to the sauce because I like mine thicker. I also sprinkle chopped scallion on top with cheddar cheese. Served with mexican rice and sour cream. The best...

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DIEM

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Reviewed: Nov. 14, 2006

Great and easy recipe!! Very authentic sauce. I will make it and serve it as cold salsa for dipping tortilla chips or you could use it for a traditional pork Mexican dish! I will never buy can sauce again! I made it exactly and it was AWSOME. I rolled them all up and put them in a dish and poured the rest of the sauce on top and topped with a bit of jack cheese. I let people top with onion and/or cilantro if they wanted. It is pretty spicy, which we all loved. If you are not into lots of spice, cut back on the peppers. Great recipe, I will make it for company very soon!

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my2littlefunks

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Reviewed: Nov. 11, 2006

Added some Monterey jack cheese to the inside of the enchilada & topped with some additional cheddar cheese on the top. Cut down the cilantro added to top & didn’t add anymore onions (my boyfriend’s not into that much onion). I put it in the oven after soaking in oil and dipping into the salsa at 350 degrees F until cheese on top was melted.

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