Reviewed: Nov. 13, 2009

My husband made a face when I told him I was trying these. Turns out he LOVED them and I'm "permitted" to make them again. I think the no-tomato factor was the main reason... Also substituted 2 diced serano peppers for one of the cans of chili peppers.

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Lisianne

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Reviewed: Nov. 4, 2009

I love this recipe, it's the closest to what I grew up on in Southern CA. I've mostly made the chicken just because thats what I prefer.

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Bailey Grace's Nanna

Cooking Level: Expert

Home Town: Imperial Beach, California, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Oct. 4, 2009

It was good, just had a lot of sauce left over. I used a bunch of jalapeños instead of the green chilies. I also made this recipe with chicken. I think I'll try it with beef next time. :)

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Affy

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Reviewed: Oct. 1, 2009

Well,this is a good dish and to be honest,I toned it down because we have some elderly guests over so I only used 1 can of green chilies and oh, I used chicken,this is a okay dish and next time I'll use both cans of chilies. and oh,I followed the directions exactly on the sauce and I got a LOT of sauce left over.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Sep. 5, 2009

This is an amazing recipe! I made it with ground beef and I added some salt, pepper, and cumin to the beef while I was browning it. For the sauce I followed it almost exactly...I only changed it by using one can of green chilies and 2 fresh diced jalapenos, I also added more garlic and cumin because I love their flavour. I only used 6 small sized flour tortillas to make each one more filling and used only cheddar cheese because that is what I had on hand. I will definitely make this recipe again!

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SYRAH4689

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 20, 2009

Great recipe! I only made a few minor changes to the recipe! I used a pound of group chicken, which i friend in a pan with a large chopped onion and one clove of garlic, and a .5 tsp of salt. For the sauce: followed the recipe almost to the dot, except I added an extra tbs of flour! For those of you who like it a little spicy and hot I minced a jalapeno for the sauce. Will be making this again - but will be making it a double, as this only made 5 large wraps.

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Imaginative Cook

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Reviewed: Jun. 27, 2009

I used 1 lb. of shredded chuck roast divided evenly among 12 tortillas. I also used 1.25 cups of each cheese suggested. I would've made it without the green onions. Also, I set aside some sauce for the topping, then mixed the meat with the sauce and filled each tortilla only one time over.

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Melissa

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Reviewed: Jun. 22, 2009

Very delicious. Reminded me of the authentic Mexican place in town. Same flavor...

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Scott S

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Reviewed: Jun. 15, 2009

Loved this! The flavor was wonderful and I was so happy to not use any processed or refined products in it. Next I will double the sauce, I didn't think it was enough. And the sauce hardley thickened at all, I think I will try more flour next time or wisking the flour in the milk first. Wonderful flavor, will definitely make again!

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brittymom82

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Reviewed: Apr. 7, 2009

This recipe is sooo yummy! My family loved it. We couldn't eat enough of it and wanted more. Great dish! The only thing I changed was no peppers. Not many pepper lovers in my family. I will be making it again very soon. Mmmmmm!!!

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Heidyboo

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Reviewed: Mar. 13, 2009

This was really tasty! I didn't have any chilis so I had to leave that out, but I used pepperjack cheese instead of regular jack, so it was still a little spicy. I also added cilantro to the sauce, which was a really good addition! I only give the recipe 4 stars because I think it does need the cilantro. I also used chicken instead of beef, cooked with fajita seasoning.

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belle4397

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Reviewed: Jan. 18, 2009

I followed this exactly except only one onion. I think it could have had two just fine, I just read the reviews and took their advice. I think you could add other things too and spice it up more if you would like. The chicken was better than the beef. I feel you should add taco seasoning to the beef but the chicken was fine plain. Hope this help someone. Thanks will make it again for sure.

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Kristin

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Reviewed: Jan. 15, 2009

This is the first time I ever made Enchiladas but I have leftover pulled beef in the fridge that I needed to use up. My friends loved it so much they took the leftovers home.

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Carla

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Reviewed: Dec. 22, 2008

Made this over the weekend and it was great! This was my first time trying verde enchiladas (ususally do the red sauce) and this was all I hoped it would be. Took others advice and doubled the sauce, and added some jalepenos. I made a few other adjustments based on my tastes and this was a winner. Definitely making this one again!

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Sandy Sunshine

Cooking Level: Expert

Home Town: Princeton, Minnesota, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Nov. 7, 2008

Made this with chicken. Next time will cut back on onion just a bit, and will add a teaspoon or so of diced jalapenos to the sauce. Did half with four tortillas, and half with corn. Though the corn was tasty, they fell apart to a mushy consistency. My family preferred these made with the four tortillas.

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radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

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Reviewed: Jun. 25, 2008

Love this recipe. I use left over roasted chicken. I didn't put the sauce on top mainly because I didn't pay attention to the instruction, but ended up better for me because it's less messy for my kids. I also used the burrito shells because I didn't have anything else. It was great.

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Naa

Cooking Level: Beginning

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Reviewed: Jun. 11, 2008

I gave this recipe 5 stars after some alterations. I fried 1&1/2 Lbs. extra lean hamburger with one onion and 2 cloves of garlic minced. When nicely browned I added a package of dry taco seasoning and 3/4 cup of water I let that simmer and blend and then added 1 can of drained and rinsed black beans. For the sauce I melted 1/2 cube of real butter and added 1 large clove of minced garlic after the garlic was browned I added 1/2 cup of flour and coooked the flour for 1 minute, (basically I made a roux.) I then added 1 14oz can of chicken broth, 1 large can of evaporated milk, and 2 4 oz. cans of mild diced green chili's, 1/2 tsp of cumin and 1/2 tsp of salt. I let that come to a nice boil and simmered for 5 min. I used 8, 10" flour tortillas. To put together I put a large scoup of sauce in the middle of the tortilla and spred it to the edges added a generous helping of the hamburger mix and put mexican blend cheese on the top. I then rolled and placed in a 9x13" baking dish. There was plenty of left over sauce and cheese to cover the top.I Baked it for 20 min at 350. I received rave reviews from my picky family. I will definately make this again. Sharon howard June 11,2008

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Sharon Howard

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Reviewed: May 8, 2008

I was surprised by how good this was. I thought it needed a little something, so I added a can of diced tomatoes, drained, to the sauce. That made it just right. I think next time I'll add some chili powder too.

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PUNKGIRL

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Reviewed: May 5, 2008

This was a great recipe,I used ground chicken, and I did double the sauce, it would not have been nearly enough. I also added about 1/4 packet of taco seasoning to give it color and that added flavor. I imagine that this recipe would have been great in it's original form. Thanks for the inspiration!

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Sandra

Cooking Level: Intermediate

Living In: Mounds View, Minnesota, USA

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Reviewed: Apr. 30, 2008

These enchiladas are really good but I had to add extra spices. I used ground beef and I also used beef broth. After I was done making the sauce and tasted it I still felt like it wasn't enough flavor so I ended up adding a pack of taco seasoning and then the flavor was great. I added the ground beef to the mix. Then used a little canned enchilada sauce and lightly coated the outside of each corn tortilla for color and flavor before filling them. The whole family loved them.

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