Enchiladas Verdes Recipe

Reviewed on Mar. 22, 2013 by Rocita

My family loves this receipt and a few of my kids are picky eaters but loves this

Reviewed on Mar. 02, 2013 by dogcat_8

I had read the reviews prior to making these enchiladas. I agree with other reviewers, the meat is a bit bland. I think adding a pack of taco seasoning will help. I tried 1 cup of medium chunky taco sauce in with the meat, but it still didn't add enough flavor or kick. Also, after reading the reviews, I cut the cheese in the meat from 2 cups to 1 cup. Honestly, you could omit it all together. The cheese sauce that goes over the top of it is enough. I don't think the green chilies or pimentos added a "kick" to the dish that was definitely needed. All in all, it was bland. The only thing I did different was not fry the shells. It turns out ok if you are eating it right after you make it, but if there are left overs, the shells become very soggy and nasty. It wasn't a horrible recipe, but it wasn't that great either. I don't think I will make it again. Just too bland for my liking. Nothing special about it.

Reviewed on Jun. 01, 2012 by mnrweiss

These are so good! This recipe is a keeper! Give it a try!

Reviewed on Feb. 11, 2012 by krissaean

I will never make any other enchilada recipes again, this is amazing and delicious! I do add a small bit of red enchilada sauce to the pan before adding the filled enchiladas, the sauce gets cooked into the enchiladas and adds an extra kick of taste. This recipe is on regular rotation in our family.

Reviewed on Feb. 09, 2012 by shorty39

I was very disappointed in the finished dish. I too felt there was two much cheese and the meat mixture was very gummy.Doubt I will make it again.Too expensive to put into the trash .

Reviewed on Jan. 11, 2012 by preacherswife304

We enjoyed this dish, just felt it could use some more spice. I think the amount of cheese was too much, so while I will make it again, I think I'll modify it and make it mine!

Reviewed on Oct. 16, 2011 by Sally Miner

These were great! I don't know about the lady who said the sauce was sweet other than was she sure she used evaporated milk and not sweetened condensed milk? The big change I made was using Mexican blend cheese and my own spice mix for the burger. Came out beautifully. My husband ate 3 servings! I ate 2!

Reviewed on Jun. 18, 2011 by milosmommy

I love all enchiladas and wanted to give these a try! I figured since the ingredients are so bad for you that it must be good--I was wrong! The velveeta and evaporated milk made it taste sweet. Not what I was looking for in an enchilada!

Reviewed on Mar. 23, 2011 by cjcrawford317

My family and friends love this dish. I make it and serve it with a Chicken Tortilla Soup and it makes the perfect dinner! For more spice, I use a white processed cheese with peppers. Great recipe!

Reviewed on Feb. 22, 2011 by cherrylady

Did not like the meat mixture. Adding the cheddar cheese to the ground beef made a gummy mixture. I was pleasantly surprised by the cheese sauce -- didn't know what to expect with the cream of chicken soup in there. Loved the flavor with the green chilies!

Reviewed on Oct. 21, 2010 by cstamper1438

Recently made this for a crowd everyone loved it. I added chili powder and cumin to the meat to give it a little more flavor. Will definitely make this one again.

Reviewed on Oct. 20, 2010 by cece70

Made this for a dinner party. Everyone loved it. Including my 10 year old son. I was asked for the recipe by my friends. I didn't use the corn tortillias. I used the plain soft taco size and I did not fry them. Just rolled them up. Perfect.

Reviewed on Jul. 26, 2010 by kastueck

I think the creator of this recipe started out with good intentions...Entirely TOO much cheese. All I could taste was cheese! Yes -- I measured and double checked everything. I will probably make this again, but with some serious modifications.

Reviewed on Apr. 14, 2010 by thublackwell

I use rotisserie chicken and the whole family loved it! this is my third time making it! it is now a staple in our home.

Reviewed on Feb. 18, 2010 by linsvin

This is a terific recipe, though time consuming this is the true definition of cooking. I paired this with TOH "El Sombrero Corn Bread." Didn't need the extra kick in the sauce because the corn bread gave it the balance it needed. In the recipe box this one goes!

Reviewed on Jan. 10, 2010 by Tracy2010

I added a can of rotell to the cheese sauce, tastes great every time...even the kids love it!

Reviewed on Sep. 25, 2009 by ashleigh72

This is really good. To give the cheese sauce a bit more zest I add chili powder and ground red pepper to taste. Thanks for the recipe!

Reviewed on May. 07, 2009 by bjohnson216

Delicious!

Reviewed on May. 06, 2009 by rachellestratton

So good. Thanks Joan for the recipe. I double the recipe so we have leftovers to go in the freezer.

Reviewed on Apr. 27, 2009 by Meg Fondy

Reviewed on Apr. 17, 2009 by beachit

These were great, my wife and I made them for the first and did add little spicey chili powder. They were very tasty.

Reviewed on Apr. 17, 2009 by beachit

These were great, my wife and I made them for the first and did add little spicey chili powder. They were very tasty.

Reviewed on Apr. 16, 2009 by abeddingfield

Instead of beef pick up a pre-roasted chicken at the grocery store in the deli. Great quick alternative!

Reviewed on Apr. 01, 2009 by lucillekujawa

These were excellent, but not spicy enough. Next time I will use chopped jalepenos instead of green chilis, or some of both. They were excellent reheated also.