Recipe by Hunts.com
"Corn tortillas layered with a spicy tomato puree, shredded chicken and melted cheese."
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PAM® Original No-Stick Cooking Spray
2 tablespoons Pure Wesson(R) Vegetable Oil
Pure Wesson® Vegetable Oil
1 (29 ounce) can
Hunt's® Tomato Puree
Gebhardt® Chili Powder
ground black pepper
shredded, cooked chicken
shredded Cheddar-Monterey Jack cheese blend
I liked the simplicity of this recipe. I did not change anything and it tasted wonderfu. My daughter did not like the onions, but that is what is expected. I will be making this again.
It was just ok. I had to add more spices because the sauce was lacking flavor and tasted like babyfood. After I gave it some flavor it was awesome. Will make again but not this way.
This looks like a delicious recipe. Step two is fairly hard to understand, though.
I enjoyed it. I needed to use up some frozen chicken thighs I had bought on sale so cooked them up and shredded them. It was a nice simple and not a lot of ingredients meal.
As others have suggested, this recipe definitely needed some extra seasoning to taste more "Mexican." I added cumin and oregano to the tomato sauce. And I also added a can of green chilies during the layering steps. My family enjoyed it. (And it's another great way to use up leftover roast turkey!)
Did not have that mexican taste. Needs more spices, like cuman and red pepper flakes.
It was very simple to make.
Easy to prepare I added taco sauce from El Paso taco kit because it was too plain for us. I will make it again !
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cheesy Chicken Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 176
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