Green Sauce Enchiladas

"I'm a very experienced cook. I thought this recipe was very blah. It's almost a waste of calories because the 3/4 lb. of cubed cheese doesn't translate into a sumptious, cheesy enchilada. It cooks too..." See more hard and runs out of the enchilada. I think a way to improve this recipe would be to increase the amount of green sauce, to reduce the cooking time, or to reduce the cooking heat. I think if I do this again, I will also add some jalapeno pepper into the filling because, as it's right now, it's so non-distinct. The flavoring inside the tortilla is the same as outside, so it all comes out tasting the same."

"This was the best enchiladas I have ever had. My fussy children loved it, too. I also made some changes to the recipe: I marinated the chicken in lime juice, chili powder, garlic, salt, pepper, diced ..." See moregreen chilis and jalapenos (one small can each), and a bit of tequila for a few hours before cooking. I used shredded mexican jack in each tortilla instead of adding to total mixture and I used 3 cans of green enchilada sauce. I also slow sauteed diced jalapenos and serrano chilis in olive oil and served over the top (taste buds permitting). Thanks Dawn, and all the others who have helped make this a terrific dish. Ole!"

"WOW!! My family loved these!! Used a little extra enchilada sauce than called for and used shredded mexican three blend cheese! Great toppings include sour cream, lettuce and tomatoes!! THANK YOU DA..." See moreWN! I love new recipes that liven things up!"