Like many others, my only complaint with this recipe was that it didn't make enough salsa verde! Other than that, it was a phenomenal enchiladas verdes recipe I made for my husband and some of his friends, one of whom is from a Spanish family and even he thought these were fantastic enchiladas! My husband, the world's pickiest eater who had already shot down two previously tried enchilada recipes, adored these!
I changed the salsa verde recipe a little to suit our tastes, used a pound of tomatillos, five serranos, one jalapeno, and one anaheim (we like spicy!). It was perfect for my taste, but my husband said it could stand to have a little more spice. Next time I'm DEFINITELY doubling the salsa recipe! Also, for my husband's preference when these were assembled I put them in a baking dish, topped with the remaining salsa, queso fresco, and a bag of sharp cheddar (that's the only other cheese we had) and baked them in a 375 degree oven for fifteen minutes so the cheese was melty. He loves melted cheese on EVERYTHING, but I personally would have enjoyed them best just as the recipe calls. I ended up with about twenty fantastic enchiladas! Thanks for this great recipe!
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Like many others, my only complaint with this recipe was that it didn't make enough salsa...