Reviewed: May 20, 2013

This has become a family favorite, much requested! Definitely worth the time to make the sauce - we love it for chips, too! I've always followed the recipe exactly and it turns out every time. Yummy!

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Reviewer:

Dana

Reviewed: Apr. 25, 2013

I thought this was an excellent recipe. We enjoyed the sauce although I did add a little cilantro directly to the sauce as opposed to topping with it as I felt it just needed a little "brightening". Thanks for the recipe!

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Reviewer:

Axeandhatchetmom

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Apr. 22, 2013

This recipe is amazing! About 10 years ago I studied abroad in Cuernavaca and ate enchiladas verdes at a restaurant in Mexico City. Ever since, I have been looking for a recipe to come close to that wonderful dish. This is it! Homemade enchiladas verdes have become a favorite at our house. I frequently make it when we have friends over for a meal too, and everyone loves it. The recipe is perfect. My only suggestion is double or triple the amount of sauce you make because you are going to want more of this tasty Mexican dish again soon & making more to freeze will save you the effort next time. Que rica!

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Reviewer:

kristi

Cooking Level: Intermediate

Reviewed: Apr. 12, 2013

This tasted just like what you'd find in a Mexican restaurant. I've never worked with tomatillos before and found the sauce wasn't hard to make. It's all the other steps that makes this labor intensive - but worth it.

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Reviewer:

Stacy S.

Reviewed: Apr. 8, 2013

My friend's husband is from Jalisco and he taught her that instead of frying the tortillas, she should simply dip them in the verde sauce for a few seconds. it makes it absolutely amazing. plus, you get extra sauce. then you spread a thin layer of sour cream over the top of the rolled enchilada and top with a crumbling.cheese. we also add onions on top sometimes but we prefer to top it with cream, lettuce and then cheese. good work on this recipe though!! :)

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Reviewer:

3sweetbabies

Reviewed: Mar. 30, 2013

I made this recipe for a couple of friends that are Mexican and they thought it was very very good so great review

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Reviewer:

gloe

Cooking Level: Intermediate

Home Town: Malden, Massachusetts, USA

Living In: Chapel Hill, North Carolina, USA

Reviewed: Feb. 1, 2013

The sauce makes this dish, and worth the extra effort (although I only used 2 Serrano peppers, mine were really hot). We topped them with all the taco toppings, lettuce, tomatoes, and black olives.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Jan. 23, 2013

VERY GOOD AND QUICK

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Reviewer:

Pat Campbell

Reviewed: Jan. 21, 2013

This recipe was GREAT!!!!!! The only thing I would do different is use more broth to make more of the sauce. If you want to feed a large group add more to the ingredients. Awesome Dish!!!!!

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Reviewer:

keishalt

Reviewed: Nov. 10, 2012

The flavor profile of this recipe is excellent and I will definitely make it again. But next time I will take another reviewers advice and strain the sauce - because I found the texture of all the seeds detracted from the excellent flavors. I also made a few changes: I added sour cream, some shredded jack cheese and some of the sauce to the chicken before I rolled it in the "flash-fried" corn tortillas. Made for a very rich filling. A delicious recipe - thanks for sharing!

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