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Loved the enchiladas! They have a more authentic taste than other recipes I've tried. I used half flour and half white corn tortillas because the recipe did not specify....I liked the corn better. I am so happy that I found this recipe and will make again! Thanks for posting.

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PleasantNancy April 30, 2010

We really enjoyed the flavor of these enchiladas. When blending the canned tomatillos and fresh jalapeno, I was so tempted to add some garlic, onion, and cilantro, but decided to stay true to the recipe. I did add a little cilantro as a garnish at the end, but it wasn't needed for flavor. I loved the shortcuts of using a cooked rotisserie chicken and the canned tomatillos instead of raw. My husband said he'd like to have these again, and that's quite a compliment. Made for PAC Fall 2009.

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PanNan October 05, 2009
Green Jalapeno and Tomatillo Chicken Enchiladas