The enchiladas I made turned out very good, though I did modify the recipe quite a bit, based on other reviews and personal preference. I boiled three boneless, skinless chicken breasts in chicken broth for 40 minutes, then shredded them with a fork in a large bowl. I mixed together one can of Campbell's fiesta nacho cheese soup, a half can of enchilada sauce, a can of diced green peppers, half a small container of light sour cream, and a little cayenne pepper in another bowl, then stirred half of it into the shredded chicken. I then put the chicken mixture into four wheat tortillas, added some fresh baby spinach leaves on top of the chicken, and folded them over. The rest of the soup mix and filled tortillas went into a greased baking dish, and I baked them for 15-20 at 325. Husband and I both loved it, though we wouldn't mind it spicier. I might try mild hot sauce or more pepper next time. Thanks for the recipe!
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