This recipe was great! It was my FIRST TIME ever attempting enchiladas and it worked out so well. I did alter a couple of things for taste. 1) Boiled 2 large boneless breasts in 2 cups chicken boullion, 1/2 can tomatoes with green chilis, several cloves minced fresh garlic, about 1 cup diced onions, 1 tbs olive oil, dried parsely and some fajita seasoning. Let cook & simmer for a long time (not sure how long), shredded the chicken in the pan and set aside with all but about 1 cup liquid. 2) Added to the liquid in the same pan 2 cans cream of mushroon, 1 cup milk, and about 1 cup sour cream + more pepper. This gave the sauce some of the good flavor of the chicken and doubled the amount. 3) Used flour tortillas (what I had on hand). If you nuke the tortillas for 20-30 seconds they are pliable enough to fold and roll. I was really impressed with the results and my BOYFRIEND HAD 3RDS. Right now he is eating them for lunch leftovers and he says they are BETTER than the chicken enchiladas at our FAVORITE Mexican restaurant here in TX!! Big compliments and thank you for the recipe!!!!
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