Enchiladas Verdes (Green Enchiladas) Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Baking Nana
Reviewed: Jul. 3, 2012
This is a solid recipe but I have to admit that when I saw 'buttermilk' as ingredient I was more than a little surprised, as I have never seen buttermilk at the Mexican markets. So I went and asked - indeed they do have Mexican buttermilk sold right by the Mexican Crema (sour cream) so I bought two containers and a bunch of pepper and set off to make this. NOTE: I roasted the peppers of the BBQ and tossed into a freezer bag and put that in a metal bowl and covered with a towel until cool and then into the fridge over night. Those pepper were so easy to peel and seed! I was so excited! - Now back to the recipe. Next time I would make them reserving some of the sauce on the stove on warm - bake and then top with more warm sauce. They don't hold as well as I would like and this would give them a great freshen up. Thank you for a new recipe - I made this for the Faceless Frenzy July 2012.
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Photo by Baking Nana

Cooking Level: Expert

Reviewed: Jun. 26, 2012
Wonderful enchilada recipe, the store didn't have anaheim peppers so I used poblano instead and used 3 jalepeno for heat. I also charred the peppers on the grill and the chicken breast too for depth of flavor.
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Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 13, 2013
Reminds me of Enchiladas Suiza at my favorite Mexican restaurant. I used 8 anaheim's instead of 4 though, and it was still very hot for the family
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Reviewed: Oct. 19, 2014
Yummy!! I only used 8 Anaheims, because I added 2 jalapeƱos and 2 peppers that were in between. Will definitely make this again.
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Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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