Green Chicken Enchiladas

These deliciously cheesy enchiladas are stuffed with tender chicken and bathed in a spicy, zesty green tomatillo sauce. Tomatillos, related not to tomatoes but to gooseberries, give the sauce its color and tartness; a jalapeno chile provides just the right amount of heat; and Monterey jack cheese delivers a good dose of richness.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Green Chicken Enchiladas
Review 1 for Green Chicken Enchiladas
5 out of 5
5 out of 5
October 29, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
2of 2found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Great Leftovers
October 29, 2011
I have made this recipe too many times to count and every time it tastes delicious.
If you like your enchiladas to stay nice and rolled up, this is probably not your recipe as the sauce is quite watery. I recommend either skipping the step where you add the broth back into the tomatillo sauce, or reducing the sauce much longer than recommended.
If you are more of a taste focused person, I'd recommend making this into a casserole instead. I layer sauce, tortillas, chicken, cheese like a lasagna and it is phenomenal.
Pros: Will Make Again, taste
Cons: Lengthy, Appearance