I used previous reviews, and my own imagination, to embellish on this recipe: I used the breasts, legs and thigh meat from a whole boiled chicken, which I shredded (I ended up with apx. 4 cups of chicken), then took a cup of the broth and mixed in a pkg. of fajita seasoning, poured it over the shredded chicken and let it marinade in the fridge for an hour. I used a can of Mexicorn, apx. 3 cups salsa, 6 oz. cream cheese, a can of black beans, & all the marinated chicken in the mixture. I had a big bag of 6" corn tortillas which were cracked in places, so instead of rolling up my enchiladas, I poured a little enchilada sauce into the bottom of two 9x13 pans (I had a lot of filling), then double-lined them with the tortillas, so that they curled up the sides of the pans. I poured the mixture evenly into both pans, spread strips of whole green chiles over the top of the filling, then put another layer (6 for each pan) of tortillas over the top of that. I spread the rest of a lg. can of enchilada sauce evenly over everything, covered both with foil, and baked them for apx. 30 min.. I then added 2-3 cups shredded Mexican Cheese, dotted the top w/ sliced jalapenos, and sprinkled cilantro over that. I put them back in the oven, uncovered, for 10 more min.. Finally, I browned the cheese under the broiler, cut into rectangles, and served w/ sour cream. It got rave review from my family, and I still have lots of leftovers!
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?