Reviewed: May 5, 2013

We enjoyed these but they were a little too hot for Hubs. The sauce is nice and makes you feel good you made it from scratch, but I must say a quality jarred salsa verde is as good or better, minus all the prep!

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 23, 2013

Awesome sauce! Loved it! Saved all the extra sauce and used it for other salsa verde recipes.

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Reviewer:

clevercook

Reviewed: Apr. 4, 2013

These were incredible! Easy to make and yummy to eat.

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Reviewer:

Beth J

Reviewed: Mar. 6, 2013

These were really good. They took a lot of pots, but went together simply. The next time, I will not use so much water in the sauce; maybe half as much or a little more. I used small peppers and only used 5 for a double recipe. Good amount of heat. Makes more like 24 enchiladas but several people wanted a third one each so it served the same number of people. Lettuce was unnecessary. Serve with corn-on-the-cob, beans and rice.

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Reviewer:

KIRSTENFINNIGAN

Cooking Level: Expert

Home Town: Cupertino, California, USA

Living In: Boise, Idaho, USA

Reviewed: Feb. 8, 2013

My husband loved this recipe - especially the hotness of the verde sauce. We had plenty of the sauce left over to use in other recipes. I roasted the veggies under the broiler (be sure an use a jelly roll pan).

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Reviewer:

Casey

Reviewed: Jul. 23, 2012

Tried this recipe. I was delicious. I changed two things. I didnt dip the tortillas in the sauce. After slightly frying them I just added the shredded chicken ( I boiled a chicken breast and shredded), a little sauce, and cheese to the inside. I rolled it up and added sauce, cheese, and crema to the outside. I served it with white rice. I also used one cup less of water than the recipe called for. The sauce was still very smooth and not watery. Great recipe. I love the short list of ingredients.

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Reviewer:

mrsberber

Reviewed: May 5, 2012

Surprisingly good. There are many food allergies in my household (onions, wheat, dairy...), so I made a few modifications. We cannot eat store cooked chicken, so I slow cooked a grass fed beff roast in the crockpot with homemade abode sauce, cilantro, cloves, bay leaf, and homemade veggy stock. I also substituted GF brown rice tortillas for flour. Served with vegan parma and soy-based sour cream.

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Reviewer:

maggiec

Cooking Level: Expert

Reviewed: Apr. 25, 2012

This recipe is absolutely delicious! Awesome just the way it is!!! And HEALTHY!!! Thanks gema!!! I did do two things differently. Instead frying the tortillas, I put them in the microwave for one minute. Also, I use real chicken stock instead of bouillon. I will make this recipe again and again! Very authentic and tasty!!!

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Reviewer:

Melissa

Reviewed: Dec. 21, 2011

5 stars for flavor, but 4 stars for ease of preparation! This was for me a messy, complicated affair. Do not skip warming the corn tortillas in oil. This is an important part of the authentic flavor of this dish. I followed the recipe to a "T", and we quite enjoyed the flavor--fresh, bright, tangy, softened by the crema. I have to say, though, my sauce never did thicken up, even after simmering for at least an hour.

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Reviewer:

Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Sep. 12, 2011

Wow these are amazing. Will be making again and again. I don't think I've ever had homemade green enchilada sauce before! So easy to make!!! I did broil the sauce ingredients - much easier. Also I doubled the recipe and only used two serrano peppers, which for me made it perfect with just a little zing to it.

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