*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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!
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.
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".
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!
Rating: 1 stars
I cooked the tomatillos as noted on the recipe and the sauce came out real bitter. It was not like the mexican restaurants. I will not try again!