Reviewed: Sep. 8, 2006

This recipe is great. I cut the peppers down to two, but will add more next time. My family loves mexican food and really loved this recipe. It is one of our new favorites.

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deven

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 30, 2006

I thought this tasted great! Will definetly make again.

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KrinJean

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 10, 2006

This is great tasting. I omitted the serranos and substituted canned diced green chiles. I also omitted the onions in the final step - my family doesn't prefer raw onions. I put cheese inside as well as on top and I substituted a combo of cheddar and mozarella cheese. I will definately make again.

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CALLIEW

Cooking Level: Expert

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Reviewed: Aug. 2, 2006

i wish the chicken had more flavor. use less chicken broth in the step with the blender making the tomatillo sauce. mine was too watery. i recommend adding a little at a time. i put sour cream on top and it was better. i thought the queso fresco had a strange flavor.

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KRISTINHAASE

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Reviewed: Jul. 28, 2006

Made this last night and it was a hit. I used a bottled green salsa because I had it on hand and it worked great. Rolled them up and put in a casserole pan covered in sauce and cheese and broiled until cheese melted. Will be making this one again. Served with a side of refried beans, some salsa, sour cream and salad. Great!

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AUANJE

Cooking Level: Intermediate

Home Town: Manchester, Georgia, USA

Living In: Warner Robins, Georgia, USA

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Reviewed: Jul. 26, 2006

These are so good. My fiance makes me make them every sunday. I however have changed a few things such as cooking the Chicken in the crock-pot with the onions and garlic and chicken-broth. I also add less serrano peppers and use extra garlic. Add some embasa salsa verde to the recipe when blending in the blender.

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bethany95762

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Reviewed: Jul. 21, 2006

The sauce was ridiculously good, but made waaaay too much for the enchiladas. The chicken was a little dry. Next time I will add a little cheese in with the chicken, put the stacked enchiladas in individual casserole dishes, dump a bunch of cheese on top, and stick it in the oven for a few minutes. I can't say enough about the sauce though, spicy, sweet, delicious, and worth the couple extra minutes it takes to make.

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JenniferJP

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Reviewed: Jul. 19, 2006

this recipe is amazing! i loved it and so did the rest of the family. i took other reviewers advice and added the serrano peppers one at a time (we ended up using 2 1/2). The only thing I would change is to make more salsa because it's really yummy and to use more chicken. thanks for sharing!

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LAUGHMYBUTT25

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Reviewed: Jul. 19, 2006

A lot of people have mentioned one of the 2 comments I have about this recipe - that it is HOT!! and I only used 3 peppers! - but no one else seems to have had such a hard time with them! I think it's probably because I had very little space to work with in our old apartment, where I lived when I tried this. Anyway, I thought it was a pretty labor-intensive recipe, but well worth it. I may have fried my tortillas too long because they didn't totally soften in the green sauce, and I had a hard time rolling them. This only affected the presentation though, the taste was still fabulous. Mexican lovers, do try!

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LovesCheese

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Reviewed: Jul. 10, 2006

My husband loved this recipe. And he's hard to please because he's from mexico and doesn't like the tex mex style cooking. This is in my recipe box forever! Thanks for sharing.

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chica21b

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Reviewed: Jul. 6, 2006

First let me say I rarely give 5 stars. That is for food that is "Thank God for this food!". That said, the adults gave this a 4 star (we love mexican) and the kids gave it 2 stars (they don't). We also used only 2 peppers based on what others said. Make with chips, salsa, flan, and margaritas and it is a mexican night! Thanks for the recipe!

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Rarely Give a 5 Star :)

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 2, 2006

VARRY-VARRY-GOOD!!!

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Big Tony

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Reviewed: Jun. 12, 2006

Very good. I couldn't find queso fresco so I used Jack. Three peppers (with seeds) was perfect for me.

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BEANIEBOO

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Reviewed: Jun. 12, 2006

Wow! These taste just like the ones at my favorite restaurant. Next time I will double the salsa. There was not enough for my liking. I'd also recommending adding the peppers 1 at a time to the salsa so you can adjust the heat to your liking. I ended up using 3 & I like things hot. Add the broth gradually to the blender to adjust the salsa's consistance to your liking. I used monterey jack cheese because I couldn't find queso fresco. I used flour tortillas which I didn't fry. I dipped them in the salsa and then filled them with chicken, cheese & salsa. Next I rolled them up, placed them in a glass baking dish, topped them with cheese and cilantro and baked them for 30 minutes at 350 degrees. Viola!

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ICE_PRINCESS

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 11, 2006

This is a really delicious recipe, but be aware that the heat of both serrano and jalapeno chiles varies WIDELY . I just finished preparing this dish for later this evening, and I wish I had listened to my insticts and not dumped all five serranos in the blender. I love very hot food, but I think this will be too hot for my family.

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kwbaker

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Reviewed: Jun. 6, 2006

This was amazing. Better than most restaurant enchiladas. I will be cooking this all the time.

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S. J.

Cooking Level: Intermediate

Home Town: Exeter, California, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 5, 2006

This recipe is delicious and very authentic tasting, however BEWARE, 5 serrano peppers is VERY spicy and I love spicy food. I can eat the real hot food, but this was little much. Definitely tone down and add the peppers one at a time to heat to taste. IF YOU WANT TO IMPRESS, use this recipe.

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Private Eye Di

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Reviewed: Jun. 3, 2006

Very good recipe. A lot of dishes to clean up, but well worth it. Only thing that wasn't clear is how much of the reserved broth to use...it said to cover the tomatillos in the blender by 1", but the liquid I had left after boiling the chicken didn't cover the tomatillos so I used all of the reserve broth. It was really good, but I didn't know if I had the proper consistency or not. Other than that it was excellent.

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Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

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Reviewed: May 25, 2006

Very easy and simple recipe to follow. We just heat our tortillas over open flame and skipped the oil. Beware: Even my Mexican partner thought the sauce a tad too hot. I might lower to 4 chiles next time (and we like things with a kick!). Great presentation on the plate with the enchiladas, extra sauce spooned over, and topped with a smattering of the cheese, onion and cilantro. *Very* authetic looking and tasting. This is a keeper.

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