These were "OK." My fiance liked them, but I didn't.... At least they were easy to prepare :) On Wed., I go to a networking grp. and therefore am not usually home until later in the afternoon. I rarely feel like prep. an extravagant meal, but am always HUNGRY lol!!!!! This recipe fit my needs perfectly!!! I did find it necessary to make a few minor adjustments, however. As paslea1987 did, I too 'dipped' my (corn) tortillas to prevent cracking, but not in enchilada sauce - I used slightly warm chx. broth instead. To avoid a "dry" enchilada, I comb. a 10 oz. can of La Plaz enchilada sauce w/ my skillet mix. & then poured a bit of the other can (I used 2 cans tot.) on the bottom of my greased baking dish & the rest on top of my enchiladas. Following Traci B's Kitchen's advice, I added more cheese to each rolled tortilla (in addition to the 1/2 c. cheese I melted w/ the chx. mix.) & used the remainder of the 8 oz. bag of Kraft Mexican-style cheddar pepperjack cheese on top (we LOVE cheese!). To speed prep, I purchased a rotisserie chicken at my local grocer yesterday (they are 1/2 price after 9 PM!), but I suggest making your own & using the leftovers for this recipe instead (just be sure to plan ahead!). I think a garnish of chopped green onion / sliced olives & a dollop of sour cream would be a nice touch (and I think I would have enjoyed these much more had I done so...). Served w/ tortilla chips & Dirty Rice by jen (also on this site), this was a very filling meal. Thx!
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