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Chicken Enchiladas Suizas
Thank You Molly! I cut the recipe in half and still had a tray of enchiladas. I agree with doubling the whipping cream and broth although I stayed true to the recipe first time around. My company also loved this recipe. I used authentic flour tortillas. The flavor was wonderful. I made the base a day ahead and rolled them the day of serving. Left them without the cream/broth until time to go into the oven. Exceptional!
4 users found this review helpful
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Reviewed On:
Apr. 19, 2009
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