4 stars as written, since I think this would be much too bland for us, 5 stars with a few tweeks to amp up the flavor and heat. I assembled this a day in advance, and sent it with my husband and BIL for their guys' weekend. Hubby mentioned that BIL declared them the best enchiladas he'd ever had. You can't argue with that. My changes:
Use 1 small can of HOT green chiles, plus 3/4 can of chopped (or 1 fresh) jalapenos. Used approx 12oz of enchilada sauce. I also added 3 garlic cloves, 2 tsps cumin to the sauce and doubled the chili powder. Cut the cheese to about 2 cups. I used small ~5" corn tortillas that I seared in a dry pan over high heat (worried about them getting soggy due to the advance assembly). Serve with additional sour cream and salsa.
I finely chopped vacuum-packed rotisserie chicken breast pieces from the warehouse store because I had some, but would like to try the crockpot method next time. Shredding meat is quicker than chopping...
The filling made about 20 5" corn tortillas.
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4 stars as written, since I think this would be much too bland for us, 5 stars with a few...