Less salt, but otherwise brilliant. I didn't find it necessary to double the sauce. We had just what we needed for 16 enchiladas. Also, I went ahead and used two halved chicken breasts (4 halves total) and only had a bit extra meat. It really just depends on the size of the breasts, so eye it up before you cook.
This was my first time making enchiladas this way, and there is no going back. Who wants a soupy mess from the oven when you can have wonderful, fresh ingredients prepared from scratch exactly to your liking? One question: how to keep the early batches warm while you're making the rest? By the time we sat down to eat, they were already pretty cool.
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Less salt, but otherwise brilliant. I didn't find it necessary to double the sauce. We had...