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Chicken Enchiladas with Creamy Green Chile Sauce
Only thing I did differently was I used whole wheat tortillas because that is what I had. These were the best enchiladas I have ever made. I would say restaurant quality and better because I could adjust the heat. Many times in a restaurant they are too spicy. I put the chiles and also jalapino seeded and chopped. The sauce was wonderful.
1 user found this review helpful
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Reviewed On:
Feb. 4, 2012
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