used shrimp instead of chicken, but kept chicken broth. added onions, shredded mexican cheese, and tomatoes to inside of enchilada. topped with shredded cheese also, then baked for 25 min on 375. STRAIN the tomatillos/serrano mixture after blending! it removes the solids from the sauce and makes it smooth.
Date Posted: Jun. 4, 2007
Cooking Level: Intermediate
Cooks I Like
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Read our allrecipes.com blog