Made several changes, as I was trying to duplicate my daughter's favorite dish at a local Mexican restaurant. I left out the red, green and chipotle peppers. Used diced cooked chicken I had in the freezer. Used all Monterey Jack cheese (no cheddar). For the sauce I used cream cheese and chicken broth, with a little sour cream. I was able to get 14 enchiladas, so I used 2 11x7 pans and doubled the sauce as recommended by others. The dish turned out TERRIFIC and very much like the restaurant dish. Will make again.
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Made several changes, as I was trying to duplicate my daughter's favorite dish at a local...