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    You are in: Home / Recipes / Authentic Enchiladas Verde Recipe
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    Authentic Enchiladas Verde

    Average Rating:

    3 Total Reviews

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    • on January 11, 2009

      What can I say, I LOVE Mexican food especially when it is done right! Vicki, this recipe is outstanding!!! I would give it more then 5 stars if I could. The first batch of enchiladas I made with the queso fresco, and the second batch I made with Monterrey Jack cheese. Though the queso fresco is traditional we liked the Jack cheese better because it melted and got nice and stringy. I will definitely make this again. As a matter of fact my oldest DD has requested I make it when we host our churches teen youth group activity at our house. Recipenapped during the 24th AUS/NZ Swap.

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    • on April 11, 2008

      I have made this sauce many times and absolutley love it. I think it is really important to use the bone-in breasts as they have more flavor and the skill keeps them moist. I live in New England and can't find queso fresco here no matter how hard I try, so I just use cheddar and bake them. As stated this is the real authentic version!!

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    • on June 04, 2010

      Great recipe! I wasn't sure how spicy the salsa would turn out, and having to cook for two young kids, I cautioned on the side of using four (seedless) peppers instead of five. The salsa tasted great and was not spicy at all. My husband and I prefer spicy Mexican, so next time, I will make the recipe as written and make the kiddos mac and cheese.

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    Nutritional Facts for Authentic Enchiladas Verde

    Serving Size: 1 (404 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 413.2
    Calories from Fat 188
    Total Fat 20.9 g
    Saturated Fat 3.4 g
    Cholesterol 23.2 mg
    Sodium 1644.7 mg
    Total Carbohydrate 43.2 g
    Dietary Fiber 7.6 g
    Sugars 7.0 g
    Protein 15.8 g

    The following items or measurements are not included:

    queso fresco


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