I tried to stick with the recipe as closely as possible, but ultimately had to put my own spin on this. It's hard to teach an old dog new tricks! I deviated a bit by mixing up the cooked chicken with just enough sour cream to bind it. When I filled the tortillas with the chicken, I also added a handful of shredded Mexican cheese blend to each. I did top them with the salsa (used only two Serranos), which I sieved to get rid of the seeds and make as smooth as possible, the Queso Fresco (good stuff, by the way), thinly sliced onion, and chopped cilantro - and finally, a dollop of sour cream. I SO enjoyed these! Homemade salsa, I believe, makes all the difference! I made half the recipe of enchiladas but kept the amount of salsa the same and it was just right. For us, anyway, the amount of sauce as written in the recipe would not have been enough. I did resist the temptation to bake these, as that's what I'm used to. I loved them like this, but have to say I still prefer the NON-authentic method of baking them, topped with a mess of gooey, melted cheese!
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