My family absolutely LOVES these enchiladas! After making them once following the recipe exactly I decided I couldn't afford the time it took. The next time(s) I shortened the time to under an hour by putting the sauce ingredients simmering while I shreded chicken from a store bought rotisserie chicken. After cooking the sauce down I mixed some in with the chicken as the recipe says. I also mix in 1/2 the shredded cheese then scooped it onto flour tortillas (I actually prefer the flour tortillas as does my husband, plus, flour tortillas don't need to be heated - just roll right out of the package). I top with El Rio enchilada sauce which comes in a can and the remaining cheese. It's delicous and fast!
Date Posted: May 19, 2006
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