This recipe generated amazing enchiladas. We eat out at a number of Mexican restaurants that make great Enchiladas verde and this recipe meets, and in some cases, exceeds in taste and texture. We went with one Seranno chilli and I removed the seeds before boiling to cut down on the heat. (what can I say, i don't do well with the heat) Next time I will add another couple but still remove the seeds before cooking. Thank you, other reviewers, for suggesting to double up on the verde sauce ingredients, it makes such a difference to have extra sauce to pour over the dish. Also, I baked ours for about 15 minutes in a 400 degree oven after having placed the enchiladas in a baking dish and topping it with a Jack and Feta cheese mix. It is difficult to get the required cheese where I live. When one puts in all this effort it is a pleasure to get these results.
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This recipe generated amazing enchiladas. We eat out at a number of Mexican restaurants that...