This recipe was amazing! But of course, I made a few of my own changes. To start off with, I used white corn torillas. I heated a bit of olive oil in a pan, and cooked each side of the tortilla for just a few seconds to soften them. In place of the green onions, I used mushrooms to taste. For the sauce I used half cream of muchroom soup and a half can of cream of chicken. When adding the sour cream, I used half sour cream, half cream cheese (that turned out much better than you'd think)! When adding cheese, I added it throughout the cooking process, to taste. I topped the enchiladas with half cheddar and half pepper jack. I only had to bake mine at 350º for maybe 10 - 15 minutes, and cranked the oven to about 400º and cooked for another 5 minutes or so. Thanks for a good recipe!
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This recipe was amazing! But of course, I made a few of my own changes. To start off with, I...