Michelin Guide

"Tender chicken enchiladas with mole de Piaxtla may induce swooning, thanks to a sauce that is unexpectedly sweet yet heady with bitter chocolate, raisins, almonds, cloves, cinnamon, chilies, garlic and sesame. Its seductive texture has a mesmerizing depth of flavor and no matter what it's paired with, it's always a winner."

Pete Wells

"They are especially delicious soaked in salsa verde and wrapped around roasted poblanos in cream to make enchiladas Doña Blanca."

Bon Appétit Magazine

"To say that Casa Enrique is a restaurant that serves amazing enchiladas is both telling the truth and selling it short. Order: chicken and salsa verde enchiladas and countless margaritas."

Bon Appétit Magazine

"The Place for a Truly Serious Enchilada."

Robert Sietsema

"Head for enchiladas dona blanca (“poor woman’s enchiladas”), a trio of tortillas stuffed with cheese and roast peppers smothered in a smooth green tomatillo sauce. One day, as a couple of friends and I surveyed a tableful of dishes at Casa Enrique, this was the one we demolished first."

Ligaya Mishan

"Recommended: enchiladas doña Blanca - strips of rajas (poblano chiles), roasted over an open flame, grow tender and meaty under the influence of crema (Mexican sour cream)."

Guest Of A Guest

"Chicken and avocado enchiladas are regular items that shouldn’t be missed."

Suitcase Magazine

"Where To Eat In Queens: Casa Enrique - Chef Cosme Aguilar’s menu offers real Mexican food with oozing enchiladas."

Pauline Frommer

"The temptations here are many, such as the creamy enchiladas that chef/owner Cosme Augilar recreates from his mother’s recipe."

Jay Zygmunt

Refreshingly light for enchiladas, these come covered in a salsa verde with pulled chicken inside. I don’t love enchiladas, but these are about as good as I’ve ever had."