Chicken Enchiladas

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I love green enchiladas and tried to make them several times and they were horrible. When I watched Marcela's show I decided to give them a shot and everyone fell in love with them. They came out better than my Mom's. I made them twice in one week and people keep asking for the recipe. First time I made them they were very hot because of the guero chile but the second time I used 1 1/2 serranos and the amount of heat was perfect. The sauce is so rich and the creaminess of the cream with the cheese is heavenly. I made enchiladas, rice and beans and it was a big hit! I used a bigger pan and fit 12 enchiladas but I will have to start making at least 20 from now on. Thank you Marcela!!!

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By far the best enchilada recipe I've ever tried. I used one Jalapeno pepper and one Anaheim chili pepper because that is what my grocery store had, which was just the right amount of heat. Totally Awesome!!!

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I have made this recipe twice now and both times to rave reviews! It was easy, delicious and the ingredients were easy to find in my local grocery store with the exception of the yellow chili, unable to find. So I used a Cubanela pepper. I am not fond of corn tortillas so I used flour, still delicious. LOVED the Tomatillo sauce, could be great w/chips. My only concern is (I used the sour cream suggestion from Marcella when not having Mexican Creama and it curdled a bit - it did NOT affect the flavor at all, I just would have preferred a neater look for my dish. My guests were still thanking me for a delicious meal 3 days later and then bragged to their daughter about the dish. My own daughter got to taste it the first time I made it and liked it enough to call and say how yummy it was. This will be one of our fav dishes from Marcella and will come in to a very close 2nd compared to her Shrimp Burgers. Love the show!

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wow, i have to say this is the best green enchiladas i ever had, even the ones from the restaurants dont taste as good as this one,! made few changes but it came out greatt, we love them!! just perfect!

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ok, so i live in NY and ws unable to find a chile guero. I added a jalapeno and green bell pepper. oh, and extra cilntro. Being that my wife is puerto rican she can not tolerate to much spice (I will make a Mex-I-Can out of her. This dish is amazing and cannot wait to move back to SoCal to get all of my recipes. Thank you Marcela for hooking us up with this recipe!!! More motivation to move back to cali!!!

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I am pre-rating this 5 stars because I "know" it will be fantastic (sorry, I know people hate that. I am just about to start making these delicious-looking enchiladas.
My only wish is that I knew how spicy this will be. I could NOT find a yellow Guero chili either. I have 1 Serrano and bought a Pablano - I could not find ANY yellow chilis !
It would be helpful if she could say what kind of pepper you could substitute and how spicy the sauce will be - especially usnig a Seranno with the seeds !
I like the other suggestions about adding a pinch of cheese inside the enchilada - you can never have enough cheese.
On the show - it seems like they were swimming in the sauce - I thought "that's way too much sauce" They were completely covered.
She said it would thicken - DID IT? It seemed when she served them to her friends they were not swimming.
Oh well - here goes !

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They were awesome. My son and eldest daughter were inhaling them. We used the chicken stock from the chicken to make the green sauce instead of just water. We liked the sauce so much that we made more of it to eat with corn chips. We will definitely make this again. Thank you Marcela Valladolid.

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Tasted like they were made by someones mom in Mexico. Not the restaurant food you get. Outstanding, thanks girl..

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I love enchiladas and have tried several recipes. I love that she used pre brought chicken because its pretty times consuming poaching it first...quick and delicious!!

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This recipe is easy and fantastic!! The tomatilla sauce was super easy and wasn't too hot (spicy. Next time will add a jalapeno to it to give more "spice". Will definately make again. Adding this one to my recipe box.