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Loved this recipe! It tasted like the signature dish at our favorite Mexican restaurant. I halved the recipe, and seasoned the chicken with cumin, onion, and garlic before mixing with the filling. I love how healthy and low in calories it is, too! Thanks for posting!

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Kiko March 20, 2014

Wholly moley....These are outstanding. I made them with ground beef and omited the sour cream and they were the best (hands down) enchiladas I've ever made at home. For the tomatillos salsa I used canned tomatillos and it turned out scrumptious. I refriderated the left over salsa and am going to eat it with tortilla chips. I will definatly be making these again and again and again....thank you so much for sharing ;)

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couponmommy123 January 31, 2011

These are really good! My husband had thirds!

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Clarely June 20, 2010

I am so happy to have this recipe. The filling ingredients will be a new way for me to stuff tortillas--lowfat and fresh!! Love the salsa verde too. Good flavor, wonderful smell in the house. The only thing I will change for next time is to use thicker corn tortillas or maybe flour. My super thin corn tortillas disintegrated in the oven and it was more like glop. It may have been the kind of corn tortillas I used so I will change that up for next time. And there will be a next time!! Thanks, this is a keeper.

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KCShell January 03, 2010

Wow! I have always been afraid to try these at home, but man this recipe really is wonderful! Very authentic even if it is lower in fat and calories than other recipes.

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vnelly May 05, 2007
Cooking Light Enchiladas Verdes