Chicken Enchiladas Verdes Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lorena
Reviewed: May 3, 2015
I enjoyed this dish but my family did not.
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Photo by AcaCandy
Reviewed: Jan. 19, 2015
The salsa is wonderful and easy to make. If it's too tart (and sometimes it is) I'll add a drop of honey to the blender. I chose to roll the tortillas instead of stacking them and put some fresh cilantro on top while baking. I broil for about 2 minutes at the end to get the tortillas a little crispier rather than soggy. Don't care for the queso fresco, so left that out.
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Reviewed: Oct. 4, 2014
serve with tortilla chips to add a crunch!
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Reviewed: Jul. 24, 2014
I didn't have enough tomatillos or cilantro to make this as the recipe directed. I used half tomatillos and half green tomatoes (as suggested on several websites) and I had to use more than a cup of papalo to add to the cilantro I had. Next time I'll make sure I have all the right ingredients, and I bet it will be a five-star dish!
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Photo by zoprano
Reviewed: Nov. 24, 2013
We have a garden and my husband grows tomatillos and jalapenos, among other wonderful things. We also have lime tree, so a lot of the ingredients came from our own back yard!
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Photo by zoprano

Cooking Level: Intermediate

Home Town: Hastings, Nebraska, USA
Living In: Upland, California, USA


 
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