Reviewed: May 24, 2012

Absolutely delicious and authentic. I am a young Mexican cook and I needed a little help from an online recipe for my first attempt at enchiladas. This is as authentic as you can get. I like my enchiladas a little wet, so I doubled up on the salsa recipe, but cut down on the spice (I have a sensitive stomach). I used 3 peppers for 2 pounds of tomatillos (double the amount), and it gave it a nice little non-burning kick! If you enjoy that burning sensation, then I'd suggest you add a little more. (I think 5 peppers/1 pounds of tomatillos would be extreme though!) On top I added julienne iceberg lettuce, watery sour cream (watered down with milk, not actual water), sliced radishes, and cilantro. Don't forget about the rice and beans! I served this to a group of hungry college buddies, and the guys would not stop showering me with compliments. They are convinced on marrying a Mexican woman because of this recipe :)

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rosqu3

Reviewed: May 17, 2012

These are AMAZING!!!! If I use chicken bouillon, I leave out the salt, otherwise I do everything the same. Every person we have served these to has asked for the recipe!

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bon21mags

Cooking Level: Intermediate

Home Town: New Market, Minnesota, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 15, 2012

GREAT recipe!!!

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gabemarine

Reviewed: May 9, 2012

Super yummy! And not nearly as hard to make as it read!

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Jenni

Reviewed: May 3, 2012

Why go to a restaurant when you can get authentic taste at home? A time saving tip the day of, is to make the meat and sauce ahead of time. The assembly only takes a few minutes for each enchilada. Amazing!

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jefe_yessica

Reviewed: May 2, 2012

This was wonderful! The only change I made was to reduce the serrano peppers from 5 to 3. Oh, I also forgot to add the cilantro! Will definitely make again and again!!

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Palmer

Reviewed: Apr. 22, 2012

wonderful. thanks

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Michelle

Reviewed: Apr. 19, 2012

Oh yes!! This is the bomb! But be carefull with the peppers though, 2 is very HOT for us!! Definitely a keepper!!

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mtabangloy

Reviewed: Apr. 16, 2012

This was really good! I did it Enchilada AMerican style lol! So I baked mine in the oven for 30 minutes! Still turned out AMAZING!

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src8784

Reviewed: Apr. 16, 2012

Great recipe! Like everyone else, I added my own twist. I had to make enough for 25 people. I first thought I'd make some with chicken, some with shrimp, and some with spinach. But as the list of people get getting longer and time was running out, I changed the filling. I put the chicken in a bowl, added sour cream, chopped spinach, queso fresca, onions and cilandro and it made a chunky paste that was easy to fill the tortillas with by hand. I did the same thing with chopped shrimp instead of chicken. Rolled them and covered with the sauce. I topped with jack cheese and melted it in the oven. I ended up with 4 jelly roll pans full and they were all gone. To save time, I used roasted chicken from the grocery store. I cut it up the night before as I had to feed these people at 12:00 the next day. Everyone loved them and wanted to take some home.

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