Authentic Enchiladas Verdes
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
These were, in my husband's words, "Boombastic Baby!" The only complaint we had is that there wasn't enough verde sauce. DOUBLE THE SAUCE! It's AWESOME! I followed the basic idea of the recipe, making these few changes. After frying the tortillas and dipping in salsa verde, I filled with sour cream, the chicken, some onions and the cheese. Rolled them up, put them in a 9x13 pan, covered with remaining salsa verde and cheese and baked in a 425 degree oven till the cheese was melty. We only wished they were SWIMMING in this AWESOME sauce!Read More
The flavor was good but the consistency/texture leaved a lot to be desired. I shouldn't have shredded the chicken quite so finely for a start. But it also needed something to provide some bite - corn or bell peppers or something. With some tweaking, this could be really excellent.Read More
These were, in my husband's words, "Boombastic Baby!" The only complaint we had is that there wasn't enough verde sauce. DOUBLE THE SAUCE! It's AWESOME! I followed the basic idea of the recipe, making these few changes. After frying the tortillas and dipping in salsa verde, I filled with sour cream, the chicken, some onions and the cheese. Rolled them up, put them in a 9x13 pan, covered with remaining salsa verde and cheese and baked in a 425 degree oven till the cheese was melty. We only wished they were SWIMMING in this AWESOME sauce!
As a follow-up to my previous review, I made the salsa from this recipe again this time using serranos and I have to say that they gave the sauce a much better flavor than the jalapenos. I added them one by one to the blender (one serrano was plenty to give it a "kick" but not overpower the flavor with heat...but others may like to add more. 5 serranos would have been insane for us!). I also found that it was best to add the chicken stock gradually instead of all at once, until you were happy with the consitancy because the amount of liquid in the recipe can make the sauce too watery otherwise. Very yummy and easy to make. I will be making this verde salsa often!
I am Mexican and this is a wonderful recipe. Few tips: if you can fill the tortillas with chicken and FRY to make the perfect taco then dip in green sauce you`ll get crunchier enchiladas...if you only top the fried tortilla soaked in salsa and top with chicken you are having "tostadas de pollo". Anyway you go you can top your dish with lettuce, sour cream, crumbled cheese, chopped onion and cilantro...mmmm...Thumbs up PattyVerde!! great recipe girl!!!
I tried to stick with the recipe as closely as possible, but ultimately had to put my own spin on this. It's hard to teach an old dog new tricks! I deviated a bit by mixing up the cooked chicken with just enough sour cream to bind it. When I filled the tortillas with the chicken, I also added a handful of shredded Mexican cheese blend to each. I did top them with the salsa (used only two Serranos), which I sieved to get rid of the seeds and make as smooth as possible, the Queso Fresco (good stuff, by the way), thinly sliced onion, and chopped cilantro - and finally, a dollop of sour cream. I SO enjoyed these! Homemade salsa, I believe, makes all the difference! I made half the recipe of enchiladas but kept the amount of salsa the same and it was just right. For us, anyway, the amount of sauce as written in the recipe would not have been enough. I did resist the temptation to bake these, as that's what I'm used to. I loved them like this, but have to say I still prefer the NON-authentic method of baking them, topped with a mess of gooey, melted cheese!
Wow. This recipe is fabulous. I did make a few changes, but not with the green sauce, which made the recipe superb. (Though did only add 3 serranos per others suggestion). I used 3 boneless skinless breasts and prepared as directed, also sauteed some onion and garlic with the shredded chicken. Rolled up like regular enchiladas with mexican blend cheese and sauce inside and out, topped with more cheese, and baked for 20 minutes so they'd already be assembled. Served with extra sauce on the side. Best enchiladas I've ever had! Thank you, thank you, thank you!
excellent, authentic sauce! the only modifications I made was to strain the pureed tomatillo mix back into the saucepan after blending and simmered until the consistency of light tomato sauce. The straining after blending removes all of the seeds, skins and other bits of solids. Enchilada sauce should be very smooth...it's not a salsa. Don't be worried about the heat (I used 3 huge jalapenos)because the corn tortilla needs a strong flavor compliment. I have also used this for Chilaquilles verdes for breakfast... a very adaptable sauce. Also congradulations for a recipe with the Mexican style of enchiladas.. you will never find those swimming in sauce, bbaked mushy things south of the border! Thanks!!!
I'm making it again for about the 10th time. It is our go to sauce for anything "Mexican". I plan to poach eggs this morning and serve with fried tortilla's. I always double or triple the recipe and use it all week. It also freezes well. The only changes I make are to use chicken stock instead of water and what ever chili'e I have in the garden.
The flavor was good but the consistency/texture leaved a lot to be desired. I shouldn't have shredded the chicken quite so finely for a start. But it also needed something to provide some bite - corn or bell peppers or something. With some tweaking, this could be really excellent.
These were great. I couldn't find tomatillos so i used green tomatoes not realizing the difference. The package of peppers only said "hot" peppers and they were small, long and thin so I used them. I cooked four along with the tomatoes, but then used only two with the tomatoes in the food processor. Boy and I'm glad I did. It was plenty spicy. If this is your first time, I would suggest cutting down the peppers. You can always kick it up by separately blending them in later. Will definitely make again.
Some modifications: To make the enchiladas: spray both sides of the tortillas lightly with Olive Oil and lay them on a cookie sheet in stacks of two. Heat them in a 350°F oven just until they're soft and pliable, about 3 minutes. Turn off oven, leave cookie sheet in and pick one tortilla at a time to fill. All tortillas will remain pliable for stuffing. FOR THE FILLING: In a large bowl, I combine the chicken, shredded cheddar and Pepper Jack cheese, chopped onion, salt, AND ADD 1/2 cup of the sauce to the chicken mixture and toss to combine. I also add some whipping cream to the sauce before filling the tortillas I place them in a 9 x 13 baking dish as I fill them, then pour remaining sauce over and top with queso frisco and more cheddar and jack cheese. Bake 20-25 minutes or until warm through and sauce is bubbly.
Very easy and simple recipe to follow. We just heat our tortillas over open flame and skipped the oil. Beware: Even my Mexican partner thought the sauce a tad too hot. I might lower to 4 chiles next time (and we like things with a kick!). Great presentation on the plate with the enchiladas, extra sauce spooned over, and topped with a smattering of the cheese, onion and cilantro. *Very* authetic looking and tasting. This is a keeper.
What a wonderful recipe! Thanks for giving me the courage to make this from scratch and not out of the can! I used leftover chicken from a chicken I baked, put just a little sour cream and green onions in with the chicken. I didn't use the full serrano peppers called for, thanks to those that said to add it one by one! Although I did add 3 and when I tasted it I thought it was way too spicy, but when it is just the sauce in the dish the rest of the ingredients tone it down and it was just perfect! Don't be scared of working with foreign ingredients (tomatillos for me) the sauce was just as easy as making a homemade tomato sauce. Thank you!
Very nice, although I add chopped onions and cotija cheese to the shredded chicken. Also, I like to add a dollop of sour cream to top off the enchiladas.
Let me start by saying I was born and raised in NJ and spend 4 years in the late 80's in Arizona and fell in LOVE with authentic mexican food. Since I moved back east, I have been unable to find a "true" mexican restaurant or traditional recipes. This was truly AMAZING!! My son and his friends came home to watch the Jets game and were saying how amazing the house smelled. They could not stop eating them. Delicious! Thank you Patti -- This will easily become one of my families "favorites".
Wow! These taste just like the ones at my favorite restaurant. Next time I will double the salsa. There was not enough for my liking. I'd also recommending adding the peppers 1 at a time to the salsa so you can adjust the heat to your liking. I ended up using 3 & I like things hot. Add the broth gradually to the blender to adjust the salsa's consistance to your liking. I used monterey jack cheese because I couldn't find queso fresco. I used flour tortillas which I didn't fry. I dipped them in the salsa and then filled them with chicken, cheese & salsa. Next I rolled them up, placed them in a glass baking dish, topped them with cheese and cilantro and baked them for 30 minutes at 350 degrees. Viola!
This is the first time I have cooked/prepared food with tomatillas. This recipe was fun. I had to improvise. I didn't have any Serrano peppers so I seasoned with my habenero sauce (Bob's Fire Sauce from this site) and red pepper chili flakes. My only regret is I didn't have enough of the sauce. I will definitely make this again... definitely. Thanx for the recipe.
This is going in the Family Favorites folder, to be made again and again. I can see it being handed down the generations, starting with me, to my daughter, to her children, and so on. The only things I did different: because some folks had said the serranos made the verde sauce too hot for their taste, I put all the cooked tomatillos in food processor and blended, and then blended in the cooked serranos one by one until the heat was to our liking; the other change, because I'm pregnant and not supposed to eat queso fresco: after I rolled all the enchiladas in a 9X13, I poured the sauce over and sprinkled colby-jack on top and then popped the whole thing in the microwave for just a couple of minutes. So good, so easy! Also, I used the left over broth from making the chicken to make a really easy and decilicious homemade soup, using a little of the boiled chicken, some chopped carrots and parsley, and orzo. Only a couple of servings worth, but muy delicioso, as were the enchiladas...gracias!!!
This is was to die for. It was so good, easy, and inexpensive. The first night, I made it exactly as directed but the second night, I dipped the tortillas in the salsa before frying and they still had the flavor but the added bonus of a crunch and more of a toasty flavor.
Very delicious! Going to make this recipes with lengua (cow tounge) instead of chicken and see how good it turns out. Will be making this recipe again soon. Thanks
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!
These were everything we expected and more! I was very very pleased with this recipe. Living in south Texas in the heart of mexican food country we are very critical of mexican food because we are used to the "real stuff". This was the same (okay, better) as we are used to getting in the taquerias here. I've made these numerous times, they are my "go to" recipe for enchiladas verde. I used chicken breast meat because I don't like dark meat. I used monterey jack and queso fresco because I only had a little of either. I warmed the tortillas on a flat dry griddle until they were flexible instead of frying in oil and dipping in the sauce which is great, but time consuming, difficult working with a hot wet tortilla, and a little messy. The salsa verde is delicious and I will be making it over and over again! The first couple of bites I thought wow this is a bit on the hot side, and considered using less serrano peppers next time, but after eating the cooled salsa with tortilla chips, it was perfect and not too hot for us after all. I wouldn't change a thing! One reviewer commented it made way too much sauce, but we loved that there is still some left because this is way better than store bought. I wish now I'd doubled the salsa recipe so we could keep some on hand. My hubby has been eating the rest of it with tortilla chips and said he can't stop it is sooooo good. Thanks for the wonderful recipe!!!
These were phenomenal! Some in our group wanted the Queso Fresco, some wanted Jack or Cheddar and some wanted Jack & Cheddar. Some wanted the cheese melted in the oven or microwave, some not at all. Some wanted it topped with Cotijo after the verde sauce was poured over it. No matter what, everyone raved about it!
These are AMAZING!!!! If I use chicken bouillon, I leave out the salt, otherwise I do everything the same. Every person we have served these to has asked for the recipe!
This is without a doubt the best recipe for enchiladas. The verde salsa is dead on authentic! Excellent! I added some cilantro to the salsa, and might add some lime juice next time for a different flavor.
This recipe was good. I made a few adjustments. I replaced the cheese with Monterey Jack. I also wrapped the Monterey Jack in with the chicken. I placed all the enchiladas in a baking dish and poured all the remaing sauce on top. Covered it with cheese and put it in the oven till cheese melt.
A bit time consuming, but I love these enchiladas. I cut back a bit on the heat. Following suggestions, I add the broth in gradually to the tomatillos in the blender. I usually need very little. I also like to add a bit of jack cheese inside my enchiladas and heat up my chicken in a bit of the simmering green sauce just to give it a bit more flavor. Yum!
All I can say is WOW! This is an awesome recipe! I can honestly say that this is the best recipe I have ever found at allrecipes.com, and I've been using this website for over 5 years! I decided to prepare this recipe last minute for dinner. Which probaby wasn't the best idea, because this recipe does take time. My husband loved it! I didn't serve it to the children, because I thought it would be too spicy for them. I was wondering what I could substitute for serrano peppers that would not make it spicy? My suggestion would be to prepare the chicken and the salsa in advance. You could then reheat the salsa for the tortillas. I also would suggest to mix some chicken with the salsa and chopped onions, and then reheat it over the stove. This way it's nice and hot when you fill the tortilla, and it takes away some of the extra zest in the onion (if you prefer a milder onion taste). And then top with the cheese and cilantro. Wonderful Recipe!
Absolutely loved this recipe! Lived in San Diego for many years and have had this many times at authentic Mexican Resaurants...this recipe is spot on! We forgot to cover the saucepan when boiling the chicken for 20 minutes, so we were left w/ very little broth to add to the Tomatillos/peppers, etc in the blender when it was done. We adjusted by just heating up 2 more cups of broth, then adding it to the blender as directed. You may want to put in a little less broth in the blender than what is directed. We filled the blender to about 1 inch above the food in the blender as directed, and it came out a bit too liquidy for what we wanted. We will simply add less broth to get the sauce to a thicker consistency next time. We can't wait to make these for our next Cinco De Mayo party w/ friends!
This was an excellent dish! I rarely give five stars, so don't let the four stars fool you. I took the advice of another poster and strained out some of the solids in the sauce for a smoother texture, and it was amazing! As far as the heat content; muy bueno! My hubby and I love spicy food, and the kids as well although I didnt add any extra sauce to the kids plate. I used all five serranos and it wasn't overwhelming. If you enjoy hot salsa at your fav mexican restaurant, you'll like this sauce just fine. I did toss the shredded chicken in a bit of sourcream before wrapping them. Hubby said they were as good as my homeade cheesy chicken enchiladas with red sauce, and thats saying a lot. I get weekly requests for that from friends and family!
Everyone I made this for absolutely loved it! I made a few alternations, instead of using corn tortillas, I used flour since that is what my boyfriend and his parents are used to eating. His parents said that it couldn't get much more authentic! Thanks for this amazing recipe!
They are awesome! I just made the following changes... I only used 3 peppers, which gave it just enough kick! and I added mozzarella cheese inside them. I took the advise of other reviewers and made a little extra sause! Will be making this again!
Excellent! My main adjustment was the serrano peppers. I cooked 3 with the tomatillos, and only ended up using 1 and a 1/2, the sauce was perfect ( and I LOVE hot stuff). My experience with peppers, is you have to experiment with them. The same exact pepper and be less hot or more hot depending on when and where you buy them. I used fresh tortillas from the market, so there was no need to fry them, I just dipped them in the sauce, stuffed and rolled. I also made some with Asadero cheese only and topped them all with Cotija cheese.
Great and easy recipe!! Very authentic sauce. I will make it and serve it as cold salsa for dipping tortilla chips or you could use it for a traditional pork Mexican dish! I will never buy can sauce again! I made it exactly and it was AWSOME. I rolled them all up and put them in a dish and poured the rest of the sauce on top and topped with a bit of jack cheese. I let people top with onion and/or cilantro if they wanted. It is pretty spicy, which we all loved. If you are not into lots of spice, cut back on the peppers. Great recipe, I will make it for company very soon!
This recipe cooks up some YUMMY enchiladas, which are not only authentic, but delicious! In addition to the cilantro and onions, my family likes the addition of chopped avocado.
Made it vegetarian with tofu instead of chicken.
This recipe was awesome! Coming from a 1st generation immigrant family who always makes red sauce and never green, this was a crowd pleaser. I added a tblsp of Knorr (chicken bouillon)instead of the salt. It thickened and seasoned the salt. Otherwise, great!
These turned out fantastic! I followed other reviewers advice and doubled the sauce. Definitely a good idea. Also added less serrano peppers (I used all 5 but I doubled the rest of the ingredients for the sauce). Add them one at a time and taste before adding more. I used only 1 tsp of salt and used low-sodium chicken broth which worked well. After dipping the tortillas I rolled each one up with chicken, a little cheese, and a few teaspoons of the sauce inside each one. Added more sauce on top along with shredded montery jack, the onions, and cilantro. Baked at 325 for about 20 minutes until cheese on top melted. Served extra sauce on the side. Also if you like this recipe try 'Taqueria Style Tacos - Carne Asada' from this site as well, equally delicious.
I can my own green salsa verde every year, so I used a pint of canned salsa verde verses making the fresh which made this recipe really quick to make, my family gave this rave reviews. I have also used left over pork butt roast just shred the meat verses the chicken it is excellant both ways.
A hit with the family. I made two varieties of the enchiladas. A row of enchiladas with chicken and cheese, and a row with chicken, black bean, and cheese. I will definitely be making these often.
Fair taste as written and a bit of a pain to make. Will not make again.
Very very good! I have never made verde sauce but always loved having it in mexican restaurants. This was very good though not quite as flavorful and a bit thin. I will add less chicken broth to the cooked tomatillos (to the top of the veggies not an inch over) prior to blending next time and see if it doesn't make a thicker sauce. I did simmer it quite a long time trying to get it less watery. I also removed the seeds from the chilis prior to cooking as they are very hot. (This may be the reason why it was not as flavorful.) Be sure to wear plastic gloves to do this as the seeds burn the hands. Lots of work but I will definitely make this again. My husband was impressed and we both want to serve this for company. We especially like that it is more like authentic mexican than most of the mexican recipes we have used. Thanks for a winner!
Amazing Enchiladas, and worth the extra prep time! I too recommend making extra Verde sauce; it's mindblowing on chips, long after the main dish is gone (which will be fast) and better than the pricey green salsa you'll find in the grocery. Like some other reviewers, I also assembled and baked the entire works in a casserole dish with a little extra cheese and sauce on top. I used the recommended 5 Serrano peppers and didn't find it too hot, but I do prefer things spicy. I thought the serving amount to be more than just 4 servings, more like 6. (All the more to enjoy!)
I was really happy with this recipe. It was delicious and surprisingly easy to make.
These were fantastic! Just like the enchiladas at our favorite restaurant. My husband prepared them and followed the recipe exactly. We squeezed some fresh lime juice over the tops, and they were SO good! They were slightly too spicy for me, but since my husband loves heat, we'll definitely make them again. All you need is a margarita!
Turned out to be the most delicious enchiladas Ive EVER made!!!
tried it,liked it,neighbors were commenting you could smell the boiling from a ways! Trying the green sauce this week.
A friend of mine gave me a whole bag of Tomatillos from his garden. When searching for a recipe to use them in I came across this one and I'm so glad I did! It is fabulous! I rolled the enchiladas and baked them in the oven for about 20 minutes. I added a bit of Pepper Jack cheese inside but it really didin't need it. Hubby was giving me "thumbs up" with every bite and a "high five" after dinner, then took leftovers for lunch the next day. Guess that says it all. Thanks for such a great recipe!
Good authentic recipe, the only thing I change because of family tradition is boiling the tomatillos and peppers before mixing them in the blender, You can puree them raw and then boil the mixture and season with some salt.
Absolutely delicious and authentic. I am a young Mexican cook and I needed a little help from an online recipe for my first attempt at enchiladas. This is as authentic as you can get. I like my enchiladas a little wet, so I doubled up on the salsa recipe, but cut down on the spice (I have a sensitive stomach). I used 3 peppers for 2 pounds of tomatillos (double the amount), and it gave it a nice little non-burning kick! If you enjoy that burning sensation, then I'd suggest you add a little more. (I think 5 peppers/1 pounds of tomatillos would be extreme though!) On top I added julienne iceberg lettuce, watery sour cream (watered down with milk, not actual water), sliced radishes, and cilantro. Don't forget about the rice and beans! I served this to a group of hungry college buddies, and the guys would not stop showering me with compliments. They are convinced on marrying a Mexican woman because of this recipe :)
My husband said these enchiladas are better than his mothers and she is Mexican.
This was SOOOOO good! My son wanted me to make an authentic recipe, so I searched for one and came across this one. The only change I made was to bake the enchiladas in the oven for about 20 minutes at 350. Wow, is this just a flat out great recipe! P.S. If you are afraid it will be too hot, don't worry! My family doesn't like really hot food and they loved this!!
Used mozzarella instead of queso fresco. Used only 3 peppers without the seeds and membrane. Very fresh and authentic tasting. Worth the effort.
Best enchiladas ever! Awesome verde salsa.
GREAT recipe. After frying the tortollas I dip them in the sauce and then filled them with the chicken. Topped with some lighty sauteed onions and sour cream. Great recipe will definately make again! Careful though....the peppers are HOT.
This was really good. We grew our own tomatillos and serrano chilies, so we made this and will do so again. I doubled the recipe and heeded the warning of using less peppers. Our hot peppers are hotter than any I have ever bought so even though I used only 3 in a double recipe, it still had a pretty good burn. I also added some sour cream to the mixture in the enchiladas because of that and it tamed it. Yum!!!
Came together must faster that I thought, (with boiling-blending etc.) I can easily make this dish in the middle of the week. It was sooo tasty. My co-worker once described to me about how her latino husband makes enchiladas verdes, she described how he does this same frying/dipping method and I was curious. Well, that is what totally make the dish, not only is the verdes sauce delicious the crunch from the tortilla is great! Since there is only two of us in the house we had left overs and just warmed the chicken and sauce, super quick. Will make again and again. Thank you
Very good recipe! I agree, this is very authentic and, subsequently, a laborious process. My mother used to do everything pretty much the same way but she'd skip the tortilla frying part and would just dip them in the sauce. Then, she'd assemble each and place them in a casserole dish, covering everything with cheese and the remaining enchilada sauce. Most store-bought corn tortillas hold up well without frying because they are so dry. After baking at 350 degrees until the cheese is bubbly, you end up with "Tex-Mex" enchiladas with an authentic taste.
this is seriously awesome. kind of a lot of steps, but completely worth it. it's so good, every time. follow the recipe, don't change a thing.
These are VERY authentic! If you are expecting Tex-Mex you won't like these. But they are a great taste of real Mexican food.
these are best enchiladas ever. I just use a couple boneless chicken breast, instead of bone-in. I love this recipe!
I made this yesterday and it was very good. The verde sauce is amazing--but for our taste, 5 serranos would be too much heat. I used 2 serranos and it was plenty. In addition to the ingredients in the recipe, I added about 2 tbsp of cumin. I used yellow corn torillas and instead of heating them on the stove, I dipped them in the hot salsa and rolled them with the chicken, added cilantro and chopped green onions and mexican cheese. The left over mexican cheese I sprinkled on top and added more monteray jack and cheddar. Baked for 30 minutes and 350 degrees and served with spanish rice with homemade guacamole and sour cream as garnish. The next time I think I will add the sour cream to the chicken mixture and try the salsa with a habanero (scotch bonnet) pepper. Thank you for this excellent recipe!
These were fantastic! We had these last night and my mouth is still watering for them. I only used 3 serranos, seeds in, as others suggested and it was pretty hot, but it was that good hot where I couldn't stop eating it. After blending, I strained the sauce back into a pot and added arrowroot to thicken. I had also made my own corn tortillas the day before and they were amazing with this! We weren't really sure how to eat these so we folded them up like a taco. Excellent!! The only thing I would do different next time is to squeeze a fresh lime over the top. Thank you so much for this recipe!! I think I'll have the leftovers for breakfast.
Super yummy! And not nearly as hard to make as it read!
These are the real deal. Just great!
Excellent!!! I used 3 serranos & it was a bit spicy. I also topped them with the leftover sauce, sprinkled the top with a bit of shredded cheese & stuck them in the oven at a very low temp for a few. Mainly because I was waiting for my room mate to come down for dinner. Although, I am pretty sure I will make this my final step for the next time I make these. They turned out splendid. Next time I will cut a serrano out of the recipe & sub jalapeño for serrano. I like heat, but it was a bit too much for me. Serranos are a wopping 10,000 to 23,000 on the Scoville scale. I will stick with the 2,500 to 8,000 jalapeño for next time! Or at least cut the seeds out of the serranos...
I made these for my boyfriend who was born and raised in Honduras. He LOVED them, and so did his cousins! Definitely a recipe we will use again!
These were so good! The sauce was excellent: nice and spicy! They are a bit of work, but if you have help in the kitchen (chopping, etc.), you can cut down the time it takes to make them to about an hour. They're worth it! I had some leftover sauce and am looking forward to using as a dip for chips or on other Mexican dishes.
I am a convert to green salsa! I was unable to find serrano chilies so used jalapenos....still packed heat.
Sorry to disent but I live in New Mexico and would prefer corn/blue corn tortillas in this recipe.
this recipe is amazing! i loved it and so did the rest of the family. i took other reviewers advice and added the serrano peppers one at a time (we ended up using 2 1/2). The only thing I would change is to make more salsa because it's really yummy and to use more chicken. thanks for sharing!
WOW WOW WOW! AS I WAS MAKING THESE I THOUGHT THEY WERE GONNA BE ALRIGHT BUT AS MY HUSBAND SAID THESE ARE SOOOO GOOD. I MADE IT EXACTLY I HAD MORE THAN ENOUGH SAUCE, I THINK WHAT I DID WAS ADD TOO MUCH BROTH IN THE BLENDER BUT I CORRECTED IT BY ADDING CHEESE ON TOP OF ROLLED ENCHILADAS ALONG WITH SAUCE AND BAKING IT ON 425 FOR 15 MIN. I THAN PUT SOME QUESO FRESCO AND CHOPPED CILANTRO ON TOP ALONG WITH SOUR CREAM. THIS ALSO COOLED DOWN THE CHILI SO MY KIDS COULD ENJOY THEM TOO.
This is a totally awesome recipe... Whenever I mention making enchiladas, this is the recipe my family begs for. The green sauce is definitely what makes this recipe and as many others have said, there's never enough of it for me. You won't go wrong if you try this.
These enchiladas were wonderful, but I took other people's advice and used only two serrano peppers. I am Mexican-American and love hot stuff, but I knew my preteen kids would note be able to tolerate the heat. Also, I doubled the recipe like some people recommended. I did end up having some left over which I threw over as a topping the next day for tacos. Really yummy, but probably would have been too hot with 5 peppers. ***Believe it or not, but those of you who are watching your weight/fat content, you can soften the tortillas using only cooking spray. You do not need oil unless you're making tostadas. We need to cut the fat out whenever we can, so use spray as an alternative. You'll be surprised. Mexican food does not need the high fat.
delicious. followed the recipe exactly with the exception of adding a shake of all purpose seasoning to the blender.
This one was an "OK" for me. The verde sauce was good, but the rest was "so so". I was expecting more. I tried the recipe as written and then I used flour tortillas. Maybe I'm too used to tex-mex.
Other reviewers were right about making extra sauce...it was fantastic! I assembled and baked the enchiladas. I even made an extra pan and froze it for later. The frozen pan was just as good as the first.
Good Lord these were delicious! My husband ate 5, my daughter ate 4 (yikes!), I had 3 and my son ate 1 (he's not a fan of enchiladas). Will make again tonight! Thanks PattiVerde for sharing!
delisoius and thank you for all the other coments they were helpfull
Wonderful! worth the effort
These are so good. My fiance makes me make them every sunday. I however have changed a few things such as cooking the Chicken in the crock-pot with the onions and garlic and chicken-broth. I also add less serrano peppers and use extra garlic. Add some embasa salsa verde to the recipe when blending in the blender.
Oh My. I have been looking for that "authentic" restaurant taste and quality and I have found it here. Definitely a hit in our house. I can't wait to make it again for my mexican brother in-law.
Why go to a restaurant when you can get authentic taste at home? A time saving tip the day of, is to make the meat and sauce ahead of time. The assembly only takes a few minutes for each enchilada. Amazing!
These were AMAZING! I was very proud of myself for pulling them off, being as "white" as I am! The only thing I added to the recipe was topping them all with the queso fresco and then baking them on 420 for 20 mins to melt the cheese. That did make them fall apart more when dishing them up, but they were so good we didn't care. They were pretty spicy for my taste, but again, I'm a true 'white girl'. I was sweating and my boyfriend was laughing at me. They tasted amazing though!!!
This is really a good recipe, some suggestions are to whisk in some sour cream into the finished sauce along with the juice of one lime. Make two batches so you can freeze some.
This was sssooo good! It's kinda time consuming, but very much worth it. I was raised on Mexican food and I love green sauce! I was in heaven - and so was my family! Thank you, PattiVerde!
I love Mexican food and this hit the spot perfectly. I found the spice perfect, maybe even a tad mild, next time I might throw another pepper or two in there. And a nice little time saver is to buy the already fried corn tortillas, takes a little while to soften back up but worth not having to deal with hot oil and splatters in the kitchen. I can't wait to make this for company!
For a nonMexican cook like me, this is truly a Mexican Restaurant creation that I can now cook at home. Always used to have trouble dealing with the tomatillos. Not anymore!
Made these for a party and they were a big hit. A friend of mine who happens to be Mexican said they were spot on!
This is great tasting. I omitted the serranos and substituted canned diced green chiles. I also omitted the onions in the final step - my family doesn't prefer raw onions. I put cheese inside as well as on top and I substituted a combo of cheddar and mozarella cheese. I will definately make again.
This was delicious! I used boneless chicken breasts, and one jalapeno pepper instead of the serrano peppers. I used the chicken in burritos with monterery jack cheese. Wonderful!
Fantastic authentic enchiladas verdes! I steamed the tortillas though to save on fat and calories. I recommend putting the chiles in one at a time, blending, then taste and adjust as to not overheat the sauce for sensitive pallets!
My difficult-to-please parents loved this recipe. Although it isn't the easiest to make, it is well worth the effort.
Excellent. A few suggestions...add cilantro into the blender when making the verde sauce. Also, reheat the shredded chicken in a saucepan on low and mix in some sour cream. Believe it or not, if you can't find queso fresco, crumbled feta works quite well.
This recipe is delicious and very authentic tasting, however BEWARE, 5 serrano peppers is VERY spicy and I love spicy food. I can eat the real hot food, but this was little much. Definitely tone down and add the peppers one at a time to heat to taste. IF YOU WANT TO IMPRESS, use this recipe.
VERY VERY VERY GOOD!!!!!!! I loved this dish it was EASY too!! I didnt change a thing. I thought it was going to be hard but was VERY easy. Will definetly make again.
This dish is very tasty. My family loved it and wanted more. The fresh green salsa has great flavor and caries a little kick. Tasting it stratght I thought it would be too hot, but when added to the enchalidas it was just right. There was plenty left over that we're using in other dishes. This will be a regular menu item at my house.
A lot of people have mentioned one of the 2 comments I have about this recipe - that it is HOT!! and I only used 3 peppers! - but no one else seems to have had such a hard time with them! I think it's probably because I had very little space to work with in our old apartment, where I lived when I tried this. Anyway, I thought it was a pretty labor-intensive recipe, but well worth it. I may have fried my tortillas too long because they didn't totally soften in the green sauce, and I had a hard time rolling them. This only affected the presentation though, the taste was still fabulous. Mexican lovers, do try!
I tryed this recipe tonight for dinner.The only thing I didn't use was the hot peppers,I don't like hot peppers very much.Instead I used a can of green chilies,and lots of garlic,the taste was wonderful. It's the first time I've made chicken enchiladas and they turned out really good.Thank you
These were really good - i did use all of the peppers but removed seeds from most of them and the heat was perfect (we do like some heat) Would recommend and definitely will make again and again.