What a refreshing change to the enchilada swimming in red sauce, which is all I knew how to do! Just a few changes due to time and what I had in the kitchen. Three boneless, skinless chicken breasts cooked for about 10 minutes-1 sauteed onion went into the shredded chicken-roasted 3 jalapenos under the broiler instead of boiling with the tomatillos-blended sauce really well then strained into a saucepan to warm through. I put some of the sauce on the bottom of a 9X13 pan. I spread some sour cream on a tortilla, placed shredded chicken and sauteed onion mixture down the center, topped with colby-jack cheese and a sprinkle of cilantro, rolled the tortilla up and put in the dish. Filled the casserole dish with 6 enchiladas, topped with all of the remaining sauce, more cheese and a sprinkling of chili powder over the top for a bit of color. Baked uncovered at 375 degrees for about 20-25 minutes. When out of the oven, topped with a bit more cilantro for taste. Served with extra sour cream and bottled salsa on the side (no one used the extra salsa). This one has been added to my recipe collection. Thank you for sharing, Patti! It's a keeper.
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