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This was excellent. Along with the tomatillos, when I boiled them I also boiled three jalapeÃ±o peppers. When I took them out of the water I cut them open and removed the seeds because I prefer my enchiladas mild to medium spicy. I also took the chicken after boiling it and cooked it a little in a pan with some yellow onion, some pepper and a little bit of chili powder before putting it into the enchiladas. I roll the enchiladas up and put them into a baking dish (mine fits 12) and then cover it with the rest of the green sauce and cheese, then I bake it in a 350 oven for 25-30 minutes until it is bubbly and delicious.