My family only had one complaint about these enchiladas--there weren't enough for leftovers! I will not use an enchilada recipe that calls for canned soup or flour tortillas. Of the three I have tried that don't call for those (two from this site and one from another), this was the easiest and at least as good as the others, if not better. I'm not rating on authenticity, just good taste and somewhat quick to make. My corn tortillas were actually too filled to roll, so I just folded them up like a taco and lined them up in the pan. It was easy. I used Dry Taco Seasoning I by Bill Echols, Red Enchilada Sauce by Sara, and served with Guacamole by Bob Cody--a complete Allrecipes meal. I made a few without the chicken in the filling for myself and they were delicious, too. Great recipe! Thank you. P.S. I could eat the enchilada sauce like soup, it is so good!
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My family only had one complaint about these enchiladas--there weren't enough for leftovers! I...