I used all red enchilada sauce as that's what I had, and no jalepenos as I hate them. It was very good but I thought a bit on the hot side. I added some extra chicken broth and a bit of sugar to dilute and cut heat, but was still drinking water every 3 spoonfuls. (This was withOUT the jalepenos, but I also am unfamiliar with green enchilada sauce and perhaps it is milder than red?) I didn't find the tortillas mushy. I let them cook way down, even to the point they just started sticking -- they unstuck later.
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I used all red enchilada sauce as that's what I had, and no jalepenos as I hate them. It was...