We recently moved from Texas to another state. Needless to say, we have been unsuccessful at finding good Mexican food. So I decided to make these for my family. Oh Wow! They were awsome. Well worth the extra time it took. I did make a few changes. I used a package of chicken tenders and marinated them in the McCormick Southwest marinade (dry mix that you add oil and vinegar to) as per someone's recomendation. However, I ended up wiping most of it off because I was worried it would overpower the taste. I did leave a little on and it seemed to be just enough. I also left out the chilis because I wanted my kids to be able to eat it. (with the marinade, Rotel and ench. sauce it was plenty flavorful.) I put my stewed tomatos through the food processor for a smoother texture and I was out of green onion so I just left that out and had no problems. If you do decide to make these, DO NOT SKIP the warming of the tortillas in the cream. Not a fan of corn tortillas myself, I had never tried this technique so I gave it a shot. You will be amazed at the difference. Just make sure you let them get really soft. After I had them all dipped, filled and rolled, I took the rest of the skillet mixture, combined it with equal parts canned enchilada sauce (Rosarita) and spooned it over the top. Then I added the rest of the cheese, popped it in the oven and seved it up with some black beans and Mexican rice. We will have these again soon!!! Thanks!
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