I was not sure what chopped green chile peppers to use - canned, fresh, or roasted, jalapenos, Hatch Valley, Pasillas... so I came up with my own concoction by roasting fresh serranos (5), Hatch Valley chilies (8), and Pasillas (5) until charred and enclosing them in a paper bag for 15 minutes, peeling and chopping them. I then continue with the recipe and layer instead of roll the enchiladas (quicker for me) and skip the frying part(save a bit on fat). I use vegetable broth for my vegetarian daughter and make seperate dishes, so she can enjoy them without the chicken. We all love these. People always ask for the recipe when I take them to potlucks. Well worth the time it takes.
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I was not sure what chopped green chile peppers to use - canned, fresh, or roasted, jalapenos,...