Not really a "Mexican" enchilada because of the use of the cream of mushroom, so to the soup, I added another 1/2 cup of the sour cream and also a whole can of enchilada sauce to make it more authentic. I think if I only stuck to the original recipe this would not be called an enchilada but with these variations it was much tastier and more of an "enchilada". Would make again, but not really a fan of the can of soup in an enchilada. Perhaps a can of the cheese would work better as another reviewer suggested, but definitely use enchilada sauce in it.
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Not really a "Mexican" enchilada because of the use of the cream of mushroom, so to the soup,...