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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mommyof4

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

Ok, I only used this recipe for the sauce and used my own recipe for the rest. But I imagine it would be good exactly as written-so I gave it 4 stars. With my recipe it was a definate 5 stars. I used corn starch instead of flour to thicken it. After I had everything mixed up, I just spooned some into a small bowl, added the starch and put back in to thicken. I didn't have chiles so I chopped up canned jalapenos, which made this really hot, even for us who love spice. Next time, I may try to do half jalapenos and half chiles. This sauce was absolutley amazing with my chicken enchiladas. You have to try this enchilada recipe at least for the sauce!!! Im so glad I can make my own sauce now.

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Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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