After the chicken marinades (we use Lawry's Santa Fe), it only takes about an hour to cook, and only 20 minutes (maybe less) of us actually doing anything. It's easy, with simple ingredients, and even though it's all from a can, it tastes great! I've never had a better enchilada, not even an authentic one from a Mexican restaurant. We usually use vegetable broth instead of chicken broth, which, in my opinion, makes it taste about a thousand times better. Thinking of trying this with fresh ingredients! I'm also trying to find a way to make this recipe vegan or vegetarian. Maybe I'll update this when I figure it out!!
EDIT: Putting the tortillas in the cream isn't really the best idea, as I've found. Sticking the tortillas in the microwave between two paper towels gets them soft and they fall apart a little less. I've also found that using blue corn tortillas is about a million times easier and tastier.
Oh! And! The amount of filling you put into the tortillas for this recipe is way too much. We can make up to 12 enchiladas with this recipe, so I recommend cutting back on the chicken.
I would also recommend putting more of the sauce into the chicken to get a more flavorful taste. It doesn't really turn out very paste-like, but it's so delicious, my boyfriend and I can just eat it straight.
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After the chicken marinades (we use Lawry's Santa Fe), it only takes about an hour to cook,...