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Chicken Enchiladas with Tomatillo Sauce (Enchiladas Verdes)

These traditional green-sauced enchiladas from Mexico City are a favorite of chef Ricardo Munoz Zurita. The recipe comes from nearby Xochimilco where, long before the Spanish conquest, the Aztecs were raising vegetables, chilies and herbs on floating gardens encircling Tenochtitlan, their island capital.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Chicken Enchiladas with Tomatillo Sauce (Enchiladas Verdes)
Review 1 for Chicken Enchiladas with Tomatillo Sauce (Enchiladas Verdes)
5 out of 5
5 out of 5
,Chicago
,IL
December 21, 2016
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
0points
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A go-to since 2003; it originally called for thigh
December 21, 2016
I found this recipe over 13 years ago when I wanted to be able to make these at home and have been using it ever since. It's a great Mexico City-style version that isn't drowning in cheese.
However, the original version on this site called for chicken thighs rather than breast, and for good reason. It definitely needs the depth and moistness provided by the dark meat. Mixed whole poached chicken, thigh meat, or chicken leg meat all work well. I wouldn't recommend it with just breast and I'm not sure why the site changed it.
Always turns out fabouslously and makes plenty of extra sauce.
Review 2 for Chicken Enchiladas with Tomatillo Sauce (Enchiladas Verdes)
5 out of 5
5 out of 5
,Orange County
,Ca
November 9, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Best enchiladas
November 9, 2013
I made these for my husband on a weeknight without reading the recipe all the way through first. Needless to say it took longer than expected, but absolutely worth the wait. I'm not a spicy food person so I only used 3 chilles and that was perfect. I will definitely make this again and again!
Pros: Impressive, Will Make Again
Review 3 for Chicken Enchiladas with Tomatillo Sauce (Enchiladas Verdes)
5 out of 5
5 out of 5
,Seattle
,WA
July 24, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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A Classic in our Home
July 24, 2012
I don't know when this recipe was first put on the site. I think I found it somewhere around 2000/2001. It takes time, but it is in no way complicated. Especially now that in 2012 it is EASY to find tomatillos and seranos. Believe me, it was tough back before Food Network HA! If you can't find Queso Blanco, a high quality Monterey Jack is a good substitute. Boneless-skinless breasts work if as long as you supplement with some quality canned, low sodium chicken stock with the water. AND/OR toss in some thighs as well. GREAT leftovers.
Pros: Yield, Good Value, Easy, Kid-Friendly, Appearance, Adaptable, Impressive, Will Make Again
Cons: Lengthy