I just don't see what all the rage is about these. I don't this recipe worthy of 5 stars at all. Made these for a friend and me for Cinco de Mayo after hearing from another friend who tried them (but I never had a chance to ask whether she liked them). I read EVERY review and incorporated some of the suggestions given. Even then, I wasn't overwhelmingly impressed. Here's what I did: a) purchased a rotisserie chicken, deboned it and shredded the white meat for the enchiladas, b) omitted the green pepper alltogether (didn't seem right to add it to an enchilada), c) subbed a 4 oz. can of diced green chilies (drained) for the bell pepper, and d) used a can of authentic enchilada sauce in place of the taco sauce called for. Despite the addition of medium-heat green chilies and enchilada sauce and all of the chili powder, mine seemed bland and tasted more like sour cream than anything else (yuck!). It could have been that my chili powder lost it's potency (I've had it for a while). Just seems that there should be more spiciness given all of the heat from the ingredients. These were OK warm out of the oven terrible re-heated. Not bad, but definitely not great either. My friend seemed to like them, but not a lot. Sorry, this recipe didn't work for me.
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